Tenggiri Bumbu Bali: A Flavorful Balinese Mackerel Delight
Indulge in the rich and vibrant flavors of Balinese cuisine with this exquisite Tenggiri Bumbu Bali recipe, showcasing the succulent mackerel fish beautifully marinated and cooked with a blend of aromatic spices. This dish is perfect for a family meal or a special gathering, providing a taste of the tropics right at your table.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tenggiri fish | 4 whole fish |
| Lime | 1 piece |
| Spice Blend | |
| Red chili (large) | 3 pieces |
| Red chili (small) | 2 pieces |
| Garlic | 4 cloves |
| Shallots | 5 pieces |
| Candlenuts | 3 pieces |
| Ginger | 1/2 inch |
| Sweet soy sauce | To taste |
| Sugar | To taste |
| Salt | To taste |
| Cooking oil | As needed |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 250 |
| Protein | 20g |
| Fat | 15g |
| Carbohydrates | 5g |
| Fiber | 1g |
| Sodium | Varies |
Instructions
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Preparation of the Fish: Begin by thoroughly cleaning the mackerel, removing any scales and internal organs. Once cleaned, rub the fish with the juice of the lime to infuse a refreshing flavor and help neutralize any fishy odors. Rinse the fish under cold water until clean and set aside.
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Cooking the Fish: Heat a generous amount of cooking oil in a deep frying pan over medium heat. Once the oil is hot, carefully add the mackerel and fry until golden brown and cooked through, typically about 4-5 minutes per side. Remove the fish from the oil and drain on paper towels to absorb excess oil.
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Making the Spice Blend: While the fish is frying, prepare the spice blend. Combine the red chilies (both large and small), garlic, shallots, candlenuts, and ginger in a mortar and pestle or food processor. Blend until you achieve a smooth paste, ensuring that all ingredients are well incorporated.
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Sautéing the Spice Blend: In the same pan used for frying the fish, drain excess oil, leaving about a tablespoon. Heat the remaining oil and add the ground spice paste. Sauté the mixture over medium heat until fragrant and the raw smell of the ingredients dissipates, typically around 5-7 minutes.
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Seasoning the Sauce: To the sautéed spices, add salt, sugar, and sweet soy sauce according to your taste preferences. Stir well and allow the mixture to cook for another minute, enabling the flavors to meld together.
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Combining Fish and Sauce: Once the spices are aromatic, gently add the fried mackerel back into the pan. Spoon the spicy sauce over the fish, ensuring it is well coated. Allow it to simmer for a couple of minutes, allowing the fish to absorb the flavors of the sauce.
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Serving: Carefully transfer the mackerel to a serving platter, garnishing with fresh herbs or lime wedges if desired. Serve hot with steamed rice and a side of vegetables for a complete meal.
Enjoying Your Dish
This Tenggiri Bumbu Bali is not just a dish; it’s an experience, bringing the vibrant flavors of Indonesia to your dining table. Each bite is a celebration of spice and tradition, making it an unforgettable addition to your culinary repertoire. Enjoy it with friends and family, and let the tropical flavors transport you to a sunny Balinese paradise!
