Ikan Kembung Banjar Kuah Kuning (Banjar-Style Mackerel in Yellow Soup)
This Ikan Kembung Banjar Kuah Kuning recipe is a delightful traditional Indonesian dish that features Ikan Kembung Banjar (Banjar-style mackerel) cooked in a savory and fragrant yellow soup. The soup is rich with the earthy flavors of fresh herbs and spices, making it a wholesome and flavorful meal. The yellow soup is created with a delicate blend of spices, ensuring a balance of both spicy and aromatic notes. This dish is healthy, simple, and perfect to enjoy with steamed rice.
Ingredients
| Ingredient | Quantity |
|---|---|
| Ikan Kembung Banjar (Mackerel) | 500g |
| Spices (Bumbu Halus) | |
| Shallots (Bawang Merah) | 9 cloves, peeled and washed |
| Garlic (Bawang Putih) | 7 cloves, peeled and washed |
| Candlenuts (Kemiri) | 2 nuts |
| Lime (Jeruk Nipis) | 1 lime, halved |
| Herbs and Aromatics | |
| Spring onions (Daun Bawang) | To taste, chopped finely |
| Tomatoes (Tomat) | 2 tomatoes, each cut into 4 pieces |
| Ginger (Jahe) | To taste, peeled and smashed |
| Lemongrass (Serai) | 1 stalk, smashed |
| Kaffir lime leaves (Daun Jeruk) | 3 leaves, washed |
| Bay leaves (Daun Salam) | 3 leaves, washed |
| Seasonings | |
| Water (Air) | As needed |
| Salt (Garam Halus) | To taste |
| Sugar (Gula Pasir) | To taste |
Instructions
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Prepare the Fish:
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- Marinate the fish with the juice of 1 lime (Jeruk Nipis) to remove any fishy smell. Let it sit while you prepare the rest of the dish.
-
-
Prepare the Spice Paste (Bumbu Halus):
- Blend together 9 shallots (Bawang Merah), 7 garlic cloves (Bawang Putih), and 2 candlenuts (Kemiri) into a smooth paste. Set aside.
-
Cook the Aromatics:
- In a pot, heat 2 tablespoons of oil and sauté the spice paste with the smashed ginger (Jahe), lemongrass (Serai), kaffir lime leaves (Daun Jeruk), and bay leaves (Daun Salam). Cook until the paste becomes fragrant and the spices are well-cooked.
-
Add Water and Simmer:
- Pour in enough water (Air) to cover the fish, and bring it to a boil. Let the broth simmer for a few minutes so that the flavors infuse.
-
Add the Fish and Vegetables:
- Add the marinated fish pieces into the pot and let it simmer until the fish is cooked through and tender.
- Add 2 chopped tomatoes (Tomat), spring onions (Daun Bawang), salt (Garam Halus), and sugar (Gula Pasir) to taste. Adjust the seasoning and let it cook for an additional 5 minutes.
-
Final Touches:
- Once the fish and broth are cooked, taste and adjust the seasonings if needed.
- Turn off the heat and your delicious Ikan Kembung Banjar Kuah Kuning is ready to serve!
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 210 kcal |
| Protein | 30g |
| Carbohydrates | 10g |
| Fat | 8g |
| Fiber | 3g |
| Sodium | 400mg |
Notes:
- This dish is naturally MSG-free and low in fat, making it a healthy choice for any meal.
- Ikan Kembung is a popular fish in Indonesian cuisine known for its firm texture and rich flavor. If unavailable, other types of mackerel or similar firm fish can be substituted.
- Spring onions and tomatoes add a fresh, vibrant taste to the soup, complementing the spicy and aromatic broth.
- Serve this dish with steamed white rice or a side of your favorite grains for a complete meal.
Tip: For a spicier variation, you can add fresh chilies while cooking the spice paste for a bit of heat! This dish is a beloved comfort food, especially among families who enjoy the simplicity and bold flavors of traditional Banjar cuisine.
Enjoy the healthful and comforting goodness of Ikan Kembung Banjar Kuah Kuning! Perfect for lunch or dinner, it brings together the magic of fresh ingredients and homemade flavors.
