Mangut Tengiri and Smoked Stingray
Mangut Tengiri and Smoked Stingray is a delightful dish that blends the flavors of tender smoked stingray and fried mackerel with a rich, aromatic sauce. This Indonesian classic is perfect for a cozy meal, especially when served with warm rice, offering a comforting culinary experience. The combination of spices, fresh herbs, and creamy coconut milk makes this dish a memorable feast for your taste buds.
Ingredients
| Ingredients | Quantity |
|---|---|
| Smoked stingray (ikan pari) | 5 pieces |
| Fried mackerel (ikan tengiri) | 5 fish |
| Green chili (cabe hijau) | 5 pieces |
| Shallots (bawang merah) | 3 cloves |
| Garlic (bawang putih) | 4 cloves |
| Candlenut (kemiri) | 1 nut |
| Turmeric (kunyit) | 1 thumb-sized piece |
| Galangal (lengkuas) | 1 thumb-sized piece |
| Ginger (jahe) | 1 thumb-sized piece |
| Bay leaves (daun salam) | 2 leaves |
| Kaffir lime leaves (daun jeruk) | 2 leaves |
| Lemongrass (serai) | 1 stalk |
| Salt (garam) | To taste |
| Sugar (gula pasir) | To taste |
| Coconut milk (santan kara) | As needed |
| Water | As needed |
Instructions
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Prepare the Spice Paste: Begin by blending together the shallots, garlic, turmeric, and candlenut until you achieve a smooth paste. This aromatic mixture will serve as the base of your sauce.
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Sauté the Aromatics: In a large skillet or wok, heat a bit of oil over medium heat. Add the blended spice paste and sauté until fragrant, which should take about 3 to 5 minutes. The spices will infuse the oil, creating a wonderful aroma in your kitchen.
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Add Seasoning and Herbs: Stir in the salt, sugar, bay leaves, kaffir lime leaves, lemongrass, ginger, galangal, and sliced green chili. Continue to sauté for another couple of minutes, allowing the flavors to meld together beautifully.
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Introduce the Fish: Carefully add a small amount of water to the pan, just enough to create a light sauce, and gently place the smoked stingray and fried mackerel into the mixture. Use a spatula to ensure that the fish is coated evenly with the spice mixture. Cover the pan and let it simmer for a few minutes.
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Incorporate Coconut Milk: After a few minutes, uncover the pan and pour in the coconut milk. Stir gently to combine, then cover again and cook on medium heat. Allow the dish to simmer until the sauce has thickened slightly, about 10 to 15 minutes.
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Final Touches: Check the seasoning and adjust the salt and sugar as needed, then allow the sauce to reduce further if desired. Once the sauce is at your preferred consistency and the fish is cooked through, turn off the heat.
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Serve: Serve the Mangut Tengiri and Smoked Stingray hot, accompanied by steaming bowls of white rice. The rich, creamy sauce pairs wonderfully with the rice, making every bite a true delight.
Enjoy this Mangut Tengiri and Smoked Stingray as a centerpiece for your next meal, celebrating the vibrant flavors of Indonesian cuisine. It’s sure to be a hit with family and friends alike, inviting them to savor each and every bite!
