Ikan Kembung Goreng Sambal Lamongan

Indulge in the delightful flavors of Indonesian cuisine with this recipe for Ikan Kembung Goreng Sambal Lamongan. This dish features crispy fried mackerel, beautifully complemented by a vibrant and spicy sambal that brings the dish to life. Perfect for sharing with family and friends, this recipe is sure to become a favorite at your table.

Ingredients

For the Fried Fish:

• 4 mackerel fish (approximately 500 grams)
• Cooking oil, enough for frying

Spice Paste:

• 4 cloves garlic
• 5 shallots
• 3 cm ginger
• 3 cm galangal
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon mushroom stock powder
• 1 teaspoon ground coriander
• 1 teaspoon salt

For the Sambal Lamongan:

• 10 red chilies (adjust to taste)
• 5 orange chilies (adjust to taste)
• 1 pack of ABC shrimp paste, toasted
• 1/2 piece of palm sugar
• 1 tomato
• Salt, to taste

Instructions

Preparing the Fish:

1. Marinate the Fish: Begin by blending all the spice paste ingredients into a smooth paste. Rub this mixture onto the cleaned mackerel, making sure to coat the fish evenly, particularly in the slits made on the body for better flavor absorption. Allow the fish to marinate for a minimum of one hour, though for optimal flavor, leave it overnight in the refrigerator.

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2. Fry the Fish: Heat the cooking oil in a pan over medium heat. Carefully place the marinated mackerel into the hot oil. Fry until the fish turns golden brown and crispy, being cautious not to flip the fish too frequently to prevent the flesh from breaking apart. Once cooked, transfer the fish to a plate lined with paper towels to drain excess oil. For the best results, consider frying the fish one at a time for a beautifully crisp texture.

Making the Sambal Lamongan:

1. Prepare the Sambal: In the same oil used for frying the fish, add the red and orange chilies, shallots, garlic, and tomato. Fry these ingredients until they are fragrant and cooked through. Once done, remove them from the oil and let them drain.

2. Blend the Sambal: Place the fried ingredients into a mortar and pestle (cobek) and add two tablespoons of the oil used for frying the fish. Incorporate the toasted shrimp paste and palm sugar. Add salt to taste, then pound the mixture until it reaches a smooth consistency.

Serving:

Serve the fried mackerel hot, accompanied by the spicy sambal on the side. This dish pairs wonderfully with steamed rice and fresh vegetables, creating a hearty meal that showcases the vibrant flavors of Indonesia.

Enjoy the delightful contrast of crispy fish and rich sambal as you savor each bite, celebrating the essence of traditional Indonesian cooking!