Spicy Mackerel (Ikan Kembung Balado)
Ingredients:
- 1 kg mackerel (ikan kembung)
- 1 bay leaf (daun salam)
- 3 kaffir lime leaves (daun jeruk)
- 1 thumb-sized piece of galangal (geprek)
- Salt, to taste
- Sugar, to taste
- 1 tomato
- Flavor enhancer, to taste
- For the spice paste:
- 15 red curly chilies (cabe merah keriting)
- 7 red bird’s eye chilies (cabe rawit merah)
- 8 shallots (bawang merah)
- 4 cloves garlic (bawang putih)
- 1 candlenut (kemiri)
Instructions:
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Prepare the Mackerel:
- Rinse the mackerel thoroughly under cold water. Rub with salt and a squeeze of lime juice. Let it marinate for 15 minutes, or longer if desired. For added convenience, you may also coat the fish with a pre-made fish fry seasoning.
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Fry the Mackerel:
- Heat oil in a pan over medium heat. Fry the marinated mackerel until golden brown and cooked through. Remove from the pan and set aside.
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Make the Spice Paste:
- In a blender or food processor, combine the red curly chilies, bird’s eye chilies, shallots, garlic, and candlenut. Blend into a smooth paste.
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Cook the Spice Paste:
- In the same pan used for frying the fish, add a little more oil if needed. Sauté the spice paste until fragrant and slightly caramelized.
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Add Aromatics:
- Add the galangal, bay leaf, and kaffir lime leaves to the pan. Sauté briefly until the aroma is released.
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Incorporate Tomato and Seasonings:
- Chop the tomato and add it to the pan. Cook until the tomato softens. Season with salt, sugar, and flavor enhancer to taste. Adjust seasoning according to your preference.
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Combine with Fish:
- Gently fold the fried mackerel into the spice mixture, ensuring each piece is well-coated. Cook together for a few more minutes to allow the flavors to meld.
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Serve:
- Remove from heat and transfer to a serving dish. Enjoy your Spicy Mackerel (Ikan Kembung Balado) hot with steamed rice or as a flavorful side dish.
This dish, known for its robust and spicy flavor profile, is a classic Indonesian favorite that brings a vibrant touch to any meal.
