Tumis Ikan Kembung: A Delightful Indonesian Stir-Fried Mackerel Dish
Ingredients
| Ingredient | Quantity |
|---|---|
| Mackerel fish (ikan kembung) | 5 medium, cleaned and flattened |
| Shallots (bawang merah) | 6 cloves, thinly sliced |
| Garlic (bawang putih) | 1 clove, minced |
| Onion (bawang bombai) | 1 medium, sliced |
| Bird’s eye chili (cabai rawit) | 5, whole or sliced |
| Large green chili (cabai hijau besar) | 10, sliced |
| Tomato (tomat) | 1, chopped |
| Fish seasoning (bumbu racik ikan) | To taste |
| Cooking oil | For frying and sautéing |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Protein | 20 g |
| Fat | 15 g |
| Carbohydrates | 10 g |
| Fiber | 2 g |
Instructions
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Prepare the Fish: Start by washing the mackerel fish thoroughly under running water. Once cleaned, generously rub the fish with the fish seasoning, ensuring that the flavors penetrate well. Allow the fish to marinate for a few minutes while you prepare the other ingredients.
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Chop the Aromatics: While the fish is marinating, proceed to slice the shallots, mince the garlic, and slice the onion. This medley of aromatics will create a fragrant base for your dish.
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Heat the Oil: In a large skillet or wok, heat a generous amount of cooking oil over medium heat. You want enough oil to allow for frying, as it will give the fish a nice crispy texture.
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Sauté the Aromatics: Once the oil is hot, add the sliced shallots, minced garlic, and sliced onion. Sauté these ingredients for about 2-3 minutes until they become fragrant and translucent, stirring frequently to avoid burning.
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Add the Chilies: Next, introduce the bird’s eye chili and large green chili to the skillet. Stir-fry them together with the aromatics until they begin to wilt, which should take another 2 minutes. The chilies will infuse the oil with a lovely heat that complements the fish beautifully.
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Incorporate the Tomato: Toss in the chopped tomato and cook for an additional minute, allowing it to soften and release its juices, which will further enhance the flavor of your sauté.
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Fry the Fish: In a separate pan, add more oil if needed and heat it over medium-high heat. Carefully add the marinated mackerel fish to the hot oil, frying them until they are golden brown and crispy on both sides. This should take about 4-5 minutes per side, depending on the thickness of the fish.
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Combine and Serve: Once the fish are cooked, place them on a serving platter. Drizzle the sautéed aromatics and chili mixture over the top of the fried fish, ensuring each piece is generously coated with the flavorful topping.
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Enjoy Your Dish: Serve your Tumis Ikan Kembung immediately, paired with steamed rice and perhaps a side of fresh vegetables. This dish offers a wonderful combination of crispy fish and aromatic sauté that is sure to impress your family and guests.
Tumis Ikan Kembung is not only a satisfying dish but also a reflection of the vibrant flavors found in Indonesian cuisine. With its perfect balance of spices and the delightful crunch of fried mackerel, this recipe promises to be a cherished addition to your culinary repertoire. Enjoy!
