Ikan Kembung Tumis Cabe Ijo & Pete: A Flavorful Indonesian Delight
Introduction
Ikan Kembung Tumis Cabe Ijo & Pete is a delightful Indonesian dish that showcases the rich flavors of mackerel fish (ikan kembung), sautéed with a fragrant mix of green chilies (cabe ijo), petai (stink beans), and a variety of aromatic spices. The dish is both spicy and savory, making it an irresistible addition to any meal. Whether you are looking to impress your family or guests, this recipe is sure to bring the authentic taste of Indonesia to your dining table.
Ingredients
| Main Ingredients | Quantity |
|---|---|
| Ikan Kembung (Mackerel fish) | 6 fish |
| Lime (cut into wedges) | 2 limes |
| Cooking Oil | 1 liter |
| Petai (Stink beans) | 20 pieces |
| Salt | 1 teaspoon |
| Spices and Seasoning | Quantity |
|---|---|
| Green Chilies (sliced diagonally) | 15 pieces |
| Onion (sliced) | 1/2 piece |
| Shallots (sliced) | 4 pieces |
| Garlic (sliced) | 4 cloves |
| Kaffir Lime Leaves | 5 leaves |
| Green Onions (cut into 1 cm pieces) | 2 stalks |
| Galangal (sliced thinly) | To taste |
| Salt | To taste |
| Pepper | To taste |
| White Sugar | To taste |
| Water | 1/2 cup |
| Oyster Sauce | 2 tablespoons |
| Tauco (fermented soybean paste) | 3 tablespoons |
Nutritional Information
(Approximate values per serving)
| Nutrient | Amount |
|---|---|
| Calories | 400 |
| Protein | 30g |
| Fat | 30g |
| Carbohydrates | 10g |
| Fiber | 4g |
| Sodium | 800mg |
Instructions
-
Prepare the Fish
Start by cleaning the mackerel fish thoroughly, ensuring all internal organs are removed. Once cleaned, make 2 to 3 diagonal slits along the belly of each fish to allow the flavors to penetrate. Sprinkle 1 teaspoon of salt and the juice of 1 lime over the fish, ensuring they are well coated. Let the fish marinate for about 10 minutes to absorb the flavors. -
Fry the Fish
In a deep frying pan or wok, heat the cooking oil over medium-high heat until hot. Carefully place the marinated fish in the hot oil and fry them until they are cooked through and the skin is crispy and golden brown, which should take about 5-7 minutes per side depending on the size of the fish. Once cooked, remove the fish from the oil and set them aside on a plate lined with paper towels to absorb any excess oil. -
Sauté the Aromatics
In the same pan, discard most of the oil, leaving approximately 5 tablespoons. Lower the heat and add the sliced shallots, garlic, and onions. Sauté them until they become fragrant and slightly translucent, which should take about 2-3 minutes. Next, add the sliced green chilies and sauté for an additional minute until they soften. -
Add the Sauces and Vegetables
Stir in the oyster sauce and tauco, mixing well to combine with the sautéed aromatics. Next, add the petai and pour in the 1/2 cup of water. Allow the mixture to simmer until the water reduces and thickens slightly, which will take about 3-5 minutes. Finally, stir in the sliced galangal, kaffir lime leaves, and chopped green onions. Season with salt, sugar, and pepper to taste, adjusting the flavors according to your preference. -
Serve the Dish
To serve, place the fried mackerel fish on a serving platter and generously spoon the sautéed chili and petai mixture over the top. This not only enhances the flavor but also adds an attractive touch to the presentation. -
Enjoy!
Serve your Ikan Kembung Tumis Cabe Ijo & Pete hot with steamed rice for a complete meal. Enjoy the delightful flavors that this dish offers, and relish the journey through Indonesian cuisine!
Cooking Tips
- For a milder flavor, you can reduce the amount of green chilies used in the dish.
- Ensure the oil is hot enough before frying the fish to achieve a crispy texture.
- If petai is not available, feel free to substitute it with green beans or snap peas for a different texture and flavor.
This Ikan Kembung Tumis Cabe Ijo & Pete recipe not only serves as a delicious main dish but also embodies the essence of Indonesian cooking, where bold flavors and fresh ingredients take center stage. Enjoy your culinary adventure!
