Kembung Bumbu Bali: A Flavorful Balinese Mackerel Dish
Ingredients
- 5 mackerel fish (kembung)
- 1 lime (for juicing)
- 1 teaspoon salt
- For the Spice Paste:
- 8 shallots
- 4 cloves garlic
- 5 red curly chilies (cabe merah keriting)
- 4 candlenuts (kemiri)
- 1 thumb-sized piece of ginger
- 1 teaspoon salt
- 1 stalk lemongrass (smashed)
- 1 thumb-sized piece of galangal (smashed)
- 2 bay leaves (daun salam)
- 3 kaffir lime leaves (daun jeruk)
- 1 tomato, sliced
- 5 green bird’s eye chilies (cabe rawit hijau), left whole
- 5 tablespoons sweet soy sauce (kecap manis)
- 1 teaspoon sugar
- 1 teaspoon MSG (optional, known locally as mecin)
Steps
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Prepare the Fish:
- Clean the mackerel thoroughly and rub with 1 teaspoon of salt and the juice of 1 lime. Let it sit for a few minutes.
- Heat oil in a frying pan and fry the fish until golden brown and cooked through. Set aside.
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Make the Spice Paste:
- Blend the shallots, garlic, red curly chilies, ginger, candlenuts, and 1 teaspoon of salt into a smooth paste.
- In a pan, heat some oil over medium heat. Add the blended spice paste and cook until fragrant and the raw smell disappears.
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-
Cook the Spice Paste:
- Add the smashed lemongrass, galangal, bay leaves, kaffir lime leaves, sliced tomato, and whole green chilies to the pan. Stir well to combine.
- Cook until the tomatoes soften and the mixture becomes aromatic.
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Combine and Simmer:
- Add the sugar and optional MSG to the pan, stirring to mix.
- Pour in the sweet soy sauce and continue stirring.
- Gently fold in the fried mackerel, taking care not to break the fish pieces.
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Finish and Serve:
- Cook for a few more minutes, allowing the fish to absorb the flavors of the spice paste.
- Turn off the heat and your Kembung Bumbu Bali is ready to be enjoyed.
This Balinese-style mackerel dish pairs beautifully with steamed rice and makes for a delightful meal full of rich, aromatic flavors. Enjoy the taste of Bali right in your own kitchen!
