Telur Gulung Ikan Kembung: A Delightful Indonesian Dish
Ingredients:
- 1 whole mackerel fish (ikan kembung)
- Bay leaves (for boiling the fish)
- 2 large eggs
- 1/2 teaspoon gluten-free flour
- 2 scoops of soft rice (nasi lembek)
- 1 carrot (grated)
- 1/2 sweet corn (grated)
- 1 small tofu (mashed)
- 1 garlic clove
- 1 shallot
- Ground Bombay (optional)
- Ground nutmeg
- Sea salt
- Aluminum foil
- Extra virgin coconut oil (EVOO)
Instructions:
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Prepare the Fish: Clean the mackerel thoroughly and boil it with bay leaves to remove the fishy smell until fully cooked. Once done, shred the fish meat into fine pieces and set it aside.
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Prepare the Egg Crepes: In a bowl, beat the eggs and mix in the gluten-free flour and a pinch of salt. Heat a pan and make a thin omelet (crepe) using the egg mixture. Once cooked, remove from the pan and set aside.
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Cook the Filling: In a pan, heat a small amount of extra virgin coconut oil. Sauté finely chopped garlic and shallots until fragrant. Add the shredded fish, grated carrot, grated sweet corn, and mashed tofu. Add a little water if needed. Season with sea salt, ground nutmeg, and optional ground Bombay. Cook until the water evaporates and the mixture is well-combined and fully cooked.
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Assemble the Roll: Lay out a piece of aluminum foil. Place the egg crepe on the foil, followed by a layer of soft rice, and then the vegetable and fish mixture. Carefully roll up the foil to encase the ingredients, sealing the edges by folding them over to secure the roll.
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Set and Serve: Allow the roll to rest for about 10 minutes. Unwrap from the foil, slice according to your preference, and serve.
Enjoy this delectable Telur Gulung Ikan Kembung, a unique fusion of Indonesian flavors, perfect for a hearty meal or an enticing appetizer.
