Indonesian fish recipes
Fried Mudfish in Aromatic Yellow Spice Sauce (Ikan Mujaer Bumbu Kuning)
Ikan Mujaer Bumbu Kuning (Fried Mudfish in Yellow Spiced Sauce)
This traditional Indonesian dish, Ikan Mujaer Bumbu Kuning, features fried mudfish (ikan mujaer) smothered in a fragrant and flavorful yellow spice blend, combined with fresh chilies, tomatoes, and aromatic herbs. Perfectly balanced with savory and slightly spicy notes, it’s a delightful main course that will bring a taste of the islands to your table. This dish pairs beautifully with steamed rice, making it a wonderful choice for a hearty, flavorful meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Ikan Mujaer (Mudfish) | 1/2 kg, cut into 2 pieces |
| For the Spice Paste (Bumbu Halus) | |
| Shallots (Bawang Merah) | 5 cloves |
| Garlic (Bawang Putih) | 3 cloves |
| Candlenuts (Kemiri) | 2-3 pieces |
| For the Additional Ingredients (Bumbu Tambahan) | |
| Small Red Chilies (Cabe Kecil) | 10 whole chilies |
| Large Red Chili (Cabe Merah) | 1, thinly sliced |
| Tomato (Tomat) | 1, diced into small pieces |
| Bay Leaves (Daun Salam) | 2 leaves |
| Lime Leaves (Daun Jeruk) | 2 leaves |
| Lemongrass (Serai) | 1 stalk, bruised |
| Salt (Garam) | To taste |
| Seasoning (Penyedap Rasa) | Optional, to taste |
| Water (Air) | As needed for sauce |
Instructions
| Step | Description |
|---|---|
| 1. | Begin by cutting the mudfish into 2 pieces, then clean thoroughly. Set aside. |
| 2. | Heat a generous amount of oil in a pan, and fry the fish until they are half-cooked (set aside). |
| 3. | While the fish is cooling, prepare the spice paste. Blend together shallots, garlic, and candlenuts into a smooth paste. |
| 4. | In a separate pan, heat a little oil and sauté the spice paste until fragrant. Add in the bay leaves, lime leaves, and bruised lemongrass stalk to infuse the spices with their aroma. |
| 5. | Once the spices have cooked for a few minutes, add the sliced large red chili and diced tomato. Continue sautéing until the tomatoes soften and the spices blend well. |
| 6. | Add a small amount of water to the pan and stir until the sauce comes together. Bring the sauce to a gentle boil. |
| 7. | Once the sauce is simmering, add the fried fish pieces along with the small red chilies (whole). Let the fish cook in the sauce for a few more minutes, ensuring that the fish absorbs the flavors. |
| 8. | Season the dish with salt and optional seasoning, adjusting to taste. Once the sauce has thickened and the flavors meld together, remove from heat. |
| 9. | Serve the Ikan Mujaer Bumbu Kuning hot with steamed rice, garnished with fresh herbs or lime wedges if desired. |
Nutritional Information (Approximate per serving)
| Nutrient | Amount |
|---|---|
| Calories | 250-300 kcal |
| Protein | 25g |
| Carbohydrates | 10g |
| Fat | 15g |
| Fiber | 3g |
| Sodium | 250-300mg |
Tips:
- Ikan Mujaer can be replaced with other types of firm fish, such as tilapia or snapper, if not available.
- Adjust the number of chilies to suit your preferred spice level.
- This dish tastes even better the next day, as the flavors continue to develop!
Ikan Mujaer Bumbu Kuning is a perfect blend of simple ingredients and bold flavors, showcasing the rich culinary traditions of Indonesia. Enjoy!
