Ikan Kembung Kuah Santan: A Delightful Coconut Soup with Mackerel
Embark on a culinary adventure with this traditional Indonesian dish, Ikan Kembung Kuah Santan, featuring tender mackerel in a rich, aromatic coconut milk broth. This recipe brings together the savory flavors of spices, fresh herbs, and the creamy texture of coconut milk, resulting in a comforting and satisfying meal that’s perfect for any occasion.
Ingredients
| Ingredient | Quantity |
|---|---|
| Mackerel fish (can substitute) | 10 pieces |
| Red tomato, diced | 1 piece |
| Kaffir lime leaves | 2 pieces |
| Lime | 1 piece |
| Coconut milk | 600 ml (2 packs of 65 ml Kara coconut milk + 370 ml water) |
| Bay leaves | 3 pieces |
| Salt | To taste |
| Sugar | To taste |
| Spice Paste | |
| Red chilies | 4 pieces |
| Shallots | 6 pieces |
| Garlic | 2 cloves |
| Candlenuts | 2 pieces |
| Turmeric | 4 cm |
| Ginger | 2 cm |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 350 |
| Protein | 25g |
| Fat | 20g |
| Carbohydrates | 10g |
| Fiber | 2g |
| Sodium | Varies (based on added salt) |
Instructions
-
Prepare the Fish: Start by thoroughly cleaning the mackerel. Squeeze fresh lime juice over the fish, allowing it to marinate for a few moments before rinsing to remove any excess fishy odor.
-
-
Season and Fry the Fish: Once rinsed, sprinkle 1½ teaspoons of salt over the fish and mix well. Heat oil in a pan and fry the fish until they are golden brown and cooked through. Remove and set aside.
-
Make the Spice Paste: In a blender or food processor, combine the red chilies, shallots, garlic, candlenuts, turmeric, and ginger. Blend until smooth to create a fragrant spice paste.
-
Sauté the Aromatics: In the same pan used for frying the fish, add the prepared spice paste. Sauté over medium heat until the paste becomes fragrant, about 3-4 minutes. Incorporate the kaffir lime leaves and bay leaves, stirring for another minute.
-
Add the Coconut Milk: Pour in the coconut milk and bring the mixture to a gentle boil, stirring frequently to prevent it from curdling.
-
Combine the Ingredients: Once the coconut milk starts to boil, carefully add the fried mackerel and diced tomatoes into the pot. Season with salt and sugar to taste, adjusting as necessary for a balanced flavor profile.
-
Simmer: Let the dish simmer for about 10-15 minutes, allowing the fish to absorb the rich flavors of the broth while ensuring everything is heated through.
-
Serve: Once ready, serve Ikan Kembung Kuah Santan hot with steamed rice, garnished with fresh lime wedges for an extra burst of flavor.
Enjoy Your Meal!
Ikan Kembung Kuah Santan is a delightful dish that encapsulates the essence of Indonesian cuisine, offering a harmonious blend of spicy, creamy, and savory flavors. Perfect for family gatherings or a cozy night in, this dish is sure to become a favorite in your culinary repertoire. Enjoy this comforting bowl of goodness, knowing that each ingredient contributes to a symphony of flavors that celebrate the heart of home cooking.
