Ikan Kembung Bumbu Kuning: A Traditional Indonesian Delight
Ikan Kembung Bumbu Kuning, a beloved dish from Indonesia, is not only flavorful but also showcases the vibrant culinary heritage of the region. This recipe highlights the mackerel fish, known as ikan kembung, which is enhanced with a fragrant yellow spice mix that infuses the dish with warmth and complexity. Perfect for a family meal or special occasions, this dish pairs beautifully with steamed rice and an array of fresh vegetables.
Ingredients
| Ingredient | Quantity |
|---|---|
| Ikan kembung (mackerel) | 3 large, cut into 3 pieces |
| Carrot | 1 piece |
| Shallots | 5 cloves |
| Garlic | 4 cloves |
| Candlenuts (kemiri) | 6 pieces |
| Turmeric | 2 segments (about 2 inches) |
| Ginger | 1 segment (about 2 inches) |
| Galangal | 2 segments (about 2 inches) |
| Kaffir lime leaves | 2 leaves |
| Bay leaves | 2 leaves |
| Green onion | 1 stalk, chopped |
| Tomato | 1/2, sliced |
| Ground black pepper | 1/2 teaspoon |
| Ground coriander | 1/2 teaspoon |
| Salt | To taste |
| Sugar | To taste |
| Mushroom broth powder | To taste |
| Cooking oil | As needed |
| Water | As needed |
Instructions
| Step | Description |
|---|---|
| 1 | Begin by thoroughly cleaning the ikan kembung, then cut each fish into three equal pieces. Heat a generous amount of oil in a frying pan over medium heat, and once hot, carefully add the fish pieces. Fry them until golden brown and cooked through, then remove and set aside on a plate lined with paper towels to absorb excess oil. |
| 2 | In a blender or food processor, combine the shallots, garlic, candlenuts, turmeric, ginger, and galangal. Blend until the mixture forms a smooth paste. If needed, add a little water to help it blend more easily. |
| 3 | In a large skillet or wok, heat a tablespoon of oil over medium heat and add the spice paste. Sauté the paste until it becomes fragrant and slightly darkens in color, usually about 3-5 minutes. |
| 4 | Once the spices are aromatic, add the kaffir lime leaves, bay leaves, and galangal pieces. Stir to combine and cook for another 2 minutes. Then, incorporate the carrot slices and a splash of water into the skillet, covering it to allow the carrot to cook through until tender. This should take about 5-7 minutes. |
| 5 | After the carrots are tender, season the mixture with salt, sugar, and a sprinkle of mushroom broth powder to enhance the flavor. Stir well and adjust seasoning to your taste. |
| 6 | Finally, gently fold in the fried ikan kembung pieces along with the sliced tomato. Ensure all ingredients are evenly coated with the aromatic sauce, and let it simmer for another 2-3 minutes to meld the flavors together. |
| 7 | Once everything is well mixed and heated through, remove the skillet from the heat. Serve your Ikan Kembung Bumbu Kuning hot, garnished with chopped green onion for a fresh touch. Enjoy this delicious dish with steamed rice and your choice of side vegetables for a complete meal. |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 350 |
| Protein | 25 grams |
| Carbohydrates | 30 grams |
| Dietary Fiber | 3 grams |
| Sugars | 2 grams |
| Total Fat | 15 grams |
| Saturated Fat | 3 grams |
| Sodium | 300 mg |
Conclusion
Ikan Kembung Bumbu Kuning is more than just a meal; it’s an experience that brings the flavors of Indonesia to your table. With its aromatic spices and tender fish, this dish is sure to impress both family and guests alike. Serve it with a side of warm steamed rice, and perhaps some sautéed greens for a truly satisfying dining experience. Enjoy the journey of flavors that each bite offers, and relish in the simplicity and warmth of this traditional recipe.
