Ikan Kembung Goreng: A Delightful Indonesian Fried Mackerel Recipe
Ikan Kembung Goreng, or Fried Mackerel, is a beloved Indonesian dish that showcases the vibrant flavors of the region, bringing together fresh ingredients and aromatic spices. This recipe is simple yet satisfying, perfect for both novice cooks and seasoned chefs looking to expand their culinary repertoire. With just a few key ingredients, you can create a dish that is not only delicious but also embodies the essence of Indonesian home cooking.
Ingredients
| Ingredient | Quantity |
|---|---|
| Ikan kembung (mackerel) | 5 fish (cleaned) |
| Jeruk nipis (lime) | 3 pieces (juiced) |
| Kunyit bubuk (turmeric powder) | 1 teaspoon |
| Ketumbar bubuk (coriander powder) | To taste |
| Garam (salt) | To taste |
| Bumbu penyedap (seasoning) | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 250 kcal |
| Protein | 20 g |
| Carbohydrates | 5 g |
| Fat | 17 g |
| Sodium | Varies (based on salt added) |
Instructions
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Prepare the Fish: Begin by cleaning the mackerel thoroughly. Make sure to remove any internal organs and rinse the fish under cold running water. Pat dry with paper towels. To enhance the flavor absorption, make diagonal cuts along the sides of each fish.
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Marinate with Lime Juice: Squeeze the juice of the jeruk nipis (lime) over the cleaned fish, ensuring that it coats both the outside and the insides. The lime juice not only adds a refreshing tang but also helps to tenderize the fish.
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Season the Fish: In a small bowl, combine the garam (salt), kunyit bubuk (turmeric powder), ketumbar bubuk (coriander powder), and bumbu penyedap (seasoning) to taste. Rub this spice mixture all over the fish, paying special attention to the cuts made earlier. Allow the fish to marinate for at least 30 minutes to let the flavors infuse.
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Fry the Fish: Heat a generous amount of oil in a frying pan over medium heat. Once the oil is hot, carefully place the marinated mackerel into the pan. Fry until the fish turns golden brown and crispy, usually about 5 to 7 minutes on each side. You may need to adjust the heat to prevent burning while ensuring the fish cooks evenly.
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Serve: Once the fish is cooked to perfection, remove them from the pan and place them on paper towels to drain excess oil. Serve Ikan Kembung Goreng hot, garnished with additional lime wedges if desired, alongside steamed rice and your favorite sambal or dipping sauce.
Culinary Notes
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Fish Choice: Ikan kembung (mackerel) is highly favored for its rich flavor and tender flesh. However, feel free to substitute it with other types of fish, such as tilapia or snapper, if preferred.
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Marination Time: For an even more robust flavor, consider marinating the fish for a longer duration, up to two hours or overnight in the refrigerator.
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Serving Suggestions: Pair this dish with steamed jasmine rice and a side of sautéed vegetables or a fresh salad to create a well-rounded meal.
Enjoy the delightful crunch and the rich, zesty flavors of Ikan Kembung Goreng, a dish that beautifully represents the heart of Indonesian cuisine and is sure to be a hit at your dining table!
