Pepes Kembung Bumbu Merah (Grilled Mackerel in Spiced Red Sauce)
A beloved dish in Indonesian cuisine, Pepes Kembung Bumbu Merah features succulent mackerel wrapped in banana leaves and infused with a fragrant blend of spices. This aromatic fish dish is a perfect representation of Indonesian flavors—spicy, savory, and deliciously tender. Let’s dive into how to prepare this flavorful delicacy for a mouthwatering dining experience.
Ingredients
| Ingredient | Quantity |
|---|---|
| Mackerel fish (Ikan Kembung) | 6 whole fish (cleaned and gutted) |
| Bird’s eye chili (Cabe Rawit) | 15 (adjust according to taste) |
| Large red chilies (Cabe Merah Besar) | 7 |
| Shallots (Bawang Merah) | 7 cloves |
| Garlic (Bawang Putih) | 5 cloves |
| Fresh turmeric (Kunyit) | A small knob (about 1-inch piece) |
| Fresh ginger (Jahe) | A small knob (about 1-inch piece) |
| Candlenuts (Kemiri) | 3 nuts |
| Tomatoes (Iris Tomat) | 1 medium, thinly sliced |
| Basil leaves (Daun Kemangi) | A handful, torn or chopped |
| Banana leaves (Daun Pisang) | Enough to wrap the fish (about 6 large leaves) |
Instructions
Step 1: Prepare the Fish
- Begin by thoroughly cleaning the mackerel. Remove the scales, guts, and gills, then rinse them under cold water. Pat dry with paper towels.
Step 2: Prepare the Spice Paste
- In a blender or food processor, combine the bird’s eye chilies, large red chilies, shallots, garlic, fresh turmeric, ginger, and candlenuts. Blend until the mixture forms a smooth, fragrant paste.
Step 3: Add Fresh Ingredients
- To the spice paste, add the chopped basil leaves and thinly sliced tomatoes. Stir them in until well incorporated into the spice mixture.
Step 4: Season the Paste
- Season the spice mixture with a pinch of salt, sugar, and a little bouillon powder (optional) for flavor enhancement. Taste and adjust seasoning as needed.
Step 5: Marinate the Fish
- Rub the prepared spice paste generously over the mackerel. Ensure each fish is well-coated with the aromatic spices.
Step 6: Wrap in Banana Leaves
- Take a banana leaf and soften it by briefly holding it over an open flame or dipping it in boiling water. This will make the leaves pliable and easier to work with.
- Carefully wrap each spiced fish in a banana leaf, securing it tightly to ensure no spillage during steaming.
Step 7: Steam the Fish
- Arrange the wrapped fish in a steamer, and steam for about 30 minutes or until the fish is cooked through and the flavors are fully absorbed.
Step 8: Serve and Enjoy
- Once the fish is cooked, unwrap the banana leaves and serve the fragrant, spiced mackerel hot with steamed rice. Garnish with additional basil leaves if desired.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Protein | 24g |
| Fat | 8g |
| Carbohydrates | 5g |
| Fiber | 2g |
| Sodium | 600mg |
Pepes Kembung Bumbu Merah is a quintessential Indonesian dish that brings a perfect balance of spices and freshness. The mackerel is tender, juicy, and infused with the aromatic flavors of the red chili paste and herbs. Pair it with steamed white rice or enjoy it with a side of sambal for an extra kick.
This recipe is an exceptional way to experience authentic Indonesian cooking at home, with each bite delivering a taste of the exotic and rich flavors of the archipelago.
