Ikan Mas Bumbu Kuning: A Flavorful Indonesian Delight

Indulge in the vibrant and aromatic experience of Ikan Mas Bumbu Kuning, a traditional Indonesian dish that showcases the rich flavors of spiced yellow carp. This recipe is perfect for those looking to explore authentic Indonesian cuisine, featuring a delightful balance of savory, spicy, and aromatic notes that will surely impress your family and friends. Let’s dive into the ingredients and steps required to create this flavorful dish.

Ingredients

Main Ingredients

2 medium-sized carp (Ikan Mas), cleaned and scaled
1 ½ medium tomatoes, cut into wedges
4 bay leaves (daun salam)
3 stalks of lemongrass (serai)

Spice Paste (Bumbu Halus)

5 shallots (bawang merah)
3 cloves of garlic (bawang putih)
5 red bird’s eye chilies (cabe rawit merah)
2 segments of turmeric (kunyit)
2 segments of ginger (jahe)
To taste: coriander powder (ketumbar)
To taste: salt (garam)

Additional Ingredients

To taste: sugar (gula putih)
5 large red chilies, thinly sliced
Water as needed

Instructions

Prepare the Carp: Start by cleaning the carp thoroughly under running water. After rinsing, sprinkle salt generously over the fish to season it well, allowing the flavors to penetrate.
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Fry the Carp: In a pan, heat some oil over medium heat. Once hot, carefully add the salted carp. Fry until the fish turns a lovely golden hue on the outside, which usually takes about 5-7 minutes on each side. Remove from the pan and set aside.
Make the Spice Paste: In a blender or food processor, combine the shallots, garlic, red bird’s eye chilies, turmeric, ginger, and a pinch of salt. Blend until a smooth paste forms. This aromatic mixture will be the heart of your dish.
Sauté the Aromatics: In the same pan used for frying the fish, add a little more oil if necessary, and heat it over medium heat. Add the ground spice paste and sauté for a few minutes until fragrant.
Add the Herbs: Introduce the bay leaves and lemongrass to the pan. Sauté these aromatics with the spice paste until they release their beautiful scents, enhancing the overall flavor profile of the dish.
Season the Mixture: Add a sprinkle of seasoning powder and a bit of sugar to balance the flavors. Stir well and taste to adjust the seasoning according to your preference.
Combine the Fish with the Sauce: Gently place the fried carp back into the pan with the spice mixture. Carefully turn the fish over to coat it with the aromatic sauce. Be gentle to avoid breaking the fish apart.
Add Water and Vegetables: Pour in a small amount of water to create a luscious sauce. Then, add the tomato wedges and sliced red chilies to the pan. Allow everything to simmer together for a few minutes, letting the flavors meld beautifully.
Serve and Enjoy: Once the dish has simmered and the sauce has thickened slightly, your Ikan Mas Bumbu Kuning is ready to be served. This dish pairs wonderfully with steamed rice and can be garnished with fresh herbs for added flavor.

Tips for Serving

For a truly authentic experience, serve this dish with a side of steamed jasmine rice and perhaps some sautéed greens. The combination of the spicy, aromatic fish with the neutral rice creates a harmonious balance that will delight your taste buds.

Nutritional Information

While specific nutritional information may vary based on ingredient quantities and preparation methods, Ikan Mas Bumbu Kuning is a wholesome dish rich in protein from the fish and bursting with vitamins and minerals from the fresh vegetables and spices.

Conclusion

Ikan Mas Bumbu Kuning is more than just a meal; it’s a delightful journey into the heart of Indonesian cuisine, celebrating the essence of local ingredients and traditional cooking methods. Whether you’re preparing this dish for a special occasion or a cozy family dinner, the bold flavors and aromatic spices are sure to create an unforgettable dining experience. Enjoy every bite and share the love of cooking with those around you!