Ikan Tenggiri with Balinese Spices and Cherry Tomatoes
Ingredients:
- 2 pieces of mackerel fish (ikan tenggiri)
- 1 large onion (bawang bombai), finely chopped
- 5 curly red chilies (cabe keriting), sliced
- 1 sachet Balinese spice mix (Bumbu Bali) by Bamboe
- 10 young corn cobs (jagung muda), cut into bite-sized pieces
- 10 cherry tomatoes (a mix of red and yellow), halved
Instructions:
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Prepare the Fish: Heat oil in a pan over medium heat. Fry the mackerel pieces until they are slightly crispy and fully cooked. Remove from the pan and drain on paper towels to remove excess oil.
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Sauté Aromatics: In the same pan, add a bit more oil if needed and sauté the finely chopped onion and sliced red chilies until they become fragrant and the onions are translucent.
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Add Spices: Stir in the Balinese spice mix (Bumbu Bali) and cook for a minute to release its flavors. Add 3 tablespoons of water to create a sauce base.
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Combine Ingredients: Return the fried fish to the pan and gently mix to coat with the spices. Add the young corn pieces and cherry tomatoes. Continue to cook until the corn is tender and the tomatoes have softened, allowing the flavors to meld together.
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Serve: Once everything is cooked through and the flavors are well combined, transfer the dish to a serving platter and enjoy hot.
This recipe combines the savory, spicy flavors of Balinese cuisine with fresh, vibrant vegetables, making it a delightful and aromatic dish perfect for any meal.
