Spiced Mackerel in Zesty Yellow Sauce: A Flavorful Indonesian Delight

Ikan Kembung Bumbu Kuning (Yellow Spiced Mackerel)

Introduction:
This delightful recipe for Ikan Kembung Bumbu Kuning features mackerel fish that is marinated and fried, then served in a fragrant yellow spice blend, offering a burst of flavors that your family will adore. The use of traditional spices and fresh herbs makes this dish a perfect centerpiece for any family gathering, bringing warmth and heartiness to your dining table.

Ingredients:

Instructions:

1. Prepare the Fish:
   Begin by thoroughly cleaning the mackerel fish, ensuring they are free of any impurities. Once cleaned, squeeze fresh lime juice over the fish, followed by the white pepper powder, allowing them to marinate for approximately 15 minutes to infuse flavor.

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2. Prepare the Aromatics:
   While the fish marinates, take the time to prepare your aromatics. Wash the shallots, garlic, chilies, candlenut, galangal, bay leaves, kaffir lime leaves, lemongrass, and turmeric. Set them aside for the next step.

3. Blend the Spice Paste:
   In a blender, combine the turmeric, shallots, garlic, and candlenut. For ease of blending, add a small amount of cooking oil to assist in achieving a smooth paste. This spice paste will form the foundation of your flavorful sauce.

4. Rewash and Season the Fish:
   Rinse the marinated fish again to remove any excess marinade, then season with salt, sugar, and additional white pepper as desired. Let the fish sit briefly to absorb the seasoning.

5. Fry the Fish:
   Heat oil in a pan over medium heat, ensuring there is enough oil for shallow frying. Carefully add the fish, frying them until they are cooked through and slightly golden brown, being cautious not to let them become too dry. Once fried, remove the fish and set them on a paper towel to drain excess oil.

6. Sauté the Spice Paste:
   In a separate pan, heat a small amount of oil over medium heat. Add the blended spice paste along with the bay leaves, lemongrass, galangal, and kaffir lime leaves. Sauté until fragrant, allowing the spices to release their aromatic oils.

7. Add the Chilies:
   Next, add the whole bird’s eye chilies to the sautéed spices without cutting them. This will infuse the dish with heat and flavor without overwhelming it.

8. Simmer with Liquid:
   Pour in enough water to create a sauce, adjusting to your desired consistency. Season with salt and sugar to taste, balancing the flavors to your liking.

9. Combine and Serve:
   Gently add the fried fish to the simmering spice sauce, allowing them to soak up the flavors for a few minutes. Taste and adjust the seasoning if necessary. Once everything is well combined and heated through, remove from heat.

10. Garnish and Enjoy:
    Serve the Ikan Kembung Bumbu Kuning warm, garnished with fresh herbs if desired, alongside steamed rice or your choice of side dishes, creating a delicious meal that your family will cherish.

Nutritional Information:

Conclusion:

This Ikan Kembung Bumbu Kuning is a celebration of flavors, deeply rooted in tradition and family. The harmony of spices brings out the best in the mackerel, making it a perfect dish for any occasion. Enjoy this delightful recipe and create lasting memories around the dinner table with your loved ones.