Pepes Tongkol Daun Kemangi
This vibrant Indonesian dish combines tender mackerel with aromatic basil, creating a delightful balance of flavors that will transport your taste buds straight to the heart of the archipelago. Perfect for serving with steamed rice, this recipe showcases the ultimate harmony between fish and herbs.
Ingredients
| Ingredient | Quantity |
|---|---|
| Mackerel fish | 6 small pieces |
| Garlic | 1 large clove |
| Shallot | 1 clove |
| Red chili peppers | 3 pieces |
| Bird’s eye chilies | 10 pieces |
| Large tomato | 1 piece |
| Candlenut | 1 piece |
| Shrimp paste | To taste |
| Black pepper | ½ teaspoon |
| Coriander | ½ teaspoon |
| Basil leaves | A handful |
| Sugar | To taste |
| Salt | To taste |
Instructions
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Prepare the Fish: Begin by frying the mackerel pieces until they are half-cooked. Once done, set them aside to cool slightly.
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Blend the Spices: In a blender, combine the garlic, shallot, red chili peppers, bird’s eye chilies, and candlenut. Blend until you achieve a smooth paste.
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Cook the Spice Mixture: In a skillet, sauté the blended spices over medium heat until fragrant. Add a splash of water along with sugar and salt to taste, stirring well.
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Combine the Ingredients: Gently add the fried mackerel to the skillet, ensuring the fish is well coated with the spice mixture. Allow it to simmer until the sauce thickens and the flavors meld.
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Add the Basil: Once the sauce has reduced, fold in the fresh basil leaves and cook until they are wilted.
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Serve: Remove from heat and serve hot, accompanied by steamed rice for a truly satisfying meal.
Enjoy the rich flavors and aromas of Pepes Tongkol Daun Kemangi, a dish that beautifully captures the essence of Indonesian cuisine!
