Ikan Kembung Cabe Ijo: A Delightful Spicy Mackerel Dish
Introduction
Ikan Kembung Cabe Ijo, a tantalizing Indonesian dish, showcases the flavorful mackerel fish paired with vibrant green chili sauce. This recipe balances the freshness of lime with the heat from chilies, creating a dish that is not only satisfying but also bursts with flavor. Perfect for those who love spicy cuisine, this recipe is simple yet delightful, making it a wonderful addition to your culinary repertoire.
Ingredients
| Ingredient | Quantity |
|---|---|
| Mackerel fish | 4 whole fish |
| Lime juice | 1 lime |
| Red shallots (thinly sliced) | 9 cloves |
| Garlic (thinly sliced) | 8 cloves |
| Curly green chilies (thinly sliced) | 10 pieces |
| Bird’s eye chilies (thinly sliced) | 5 pieces |
| Salt | to taste |
| Sugar | to taste |
| Kaffir lime | 3 limes |
Nutritional Information
Note: Nutritional values can vary based on preparation methods and specific ingredient brands.
| Nutrient | Amount per Serving |
|---|---|
| Calories | Approx. 250 kcal |
| Protein | Approx. 30 g |
| Total Fat | Approx. 15 g |
| Carbohydrates | Approx. 5 g |
| Fiber | Approx. 1 g |
| Sodium | Approx. 200 mg |
| Sugars | Approx. 1 g |
Instructions
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Prepare the Fish:
Begin by thoroughly cleaning the mackerel fish under running water. Remove the entrails, a process typically done at the market, and then marinate the fish in the juice of one lime for about 15 minutes. Rinse the fish under cold water to remove any residual lime. -
Fry the Fish:
Heat a generous amount of oil in a frying pan over medium-high heat. Once the oil is hot, carefully add the marinated mackerel to the pan. Fry the fish until golden brown and cooked through, which should take approximately 4-5 minutes per side. Once done, remove the fish from the pan and set it aside to drain on paper towels. -
Prepare the Spice Mixture:
In the same pan, add a little more oil if necessary and lower the heat. Sauté the thinly sliced garlic until fragrant, which will take about 1-2 minutes. Next, add the sliced red shallots and continue to stir-fry until they become translucent and aromatic. -
Add the Chilies:
Add both the curly green chilies and the bird’s eye chilies to the pan. Stir everything together and cook for an additional minute, allowing the flavors to meld. Season the mixture with salt and sugar to taste, balancing the flavors to your preference. -
Final Touches:
If you’re a fan of the unique taste of pete (stink beans), feel free to toss some in at this stage for an extra burst of flavor. Squeeze the juice of the kaffir limes over the mixture, ensuring you capture all the vibrant citrus notes. -
Serve:
Arrange the fried mackerel on a serving platter and generously spoon the spicy chili mixture over the top. Serve hot with steamed rice for a complete meal, garnished with additional lime wedges for those who desire extra tanginess.
Conclusion
Ikan Kembung Cabe Ijo is a vibrant and satisfying dish that brings together the freshness of the sea with the bold flavors of spices. The combination of fried mackerel and zesty green chilies makes it a perfect option for any meal, whether you’re hosting a dinner or enjoying a cozy night in. With its relatively simple preparation and explosive flavors, this dish is sure to impress anyone at your table. Enjoy the delightful taste of Indonesian cuisine right at home!
