Title: Grilled Ikan Kembung Padang
Indulge in the flavors of Indonesia with this delightful recipe for Grilled Ikan Kembung Padang, a beloved dish that showcases the rich culinary heritage of Padang cuisine. This preparation highlights the tender mackerel fish marinated and cooked in a fragrant coconut milk sauce, then grilled to perfection, making it a must-try for seafood lovers.
Ingredients
| Ingredient | Quantity |
|---|---|
| Ikan Kembung (Mackerel Fish) | 5 whole fish |
| Lemongrass (serai), crushed | 2 stalks |
| Kaffir lime leaves (daun jeruk) | 4 leaves |
| Coconut milk (santan) | Enough to submerge the fish (approximately 2 cups) |
| Water | As needed |
| Sugar | To taste |
| Salt | To taste |
| Spice Paste (Bumbu Halus) | |
| Shallots (bawang merah) | 10 cloves |
| Garlic (bawang putih) | 8 cloves |
| Red chilies (cabe merah) | 20 pieces |
| Bird’s eye chilies (cabe rawit) | 10 pieces |
| Ginger (jahe) | 2 segments (2 inches) |
| Turmeric (kunyit) | 2 segments (2 inches) |
Instructions
| Step | Description |
|---|---|
| 1 | Begin by cleaning the ikan kembung thoroughly. Rinse under cold water and pat dry. Rub the fish with lime juice and sprinkle with salt, allowing it to marinate for about 15 minutes to enhance the flavor. |
| 2 | In a large saucepan, combine the coconut milk, kaffir lime leaves, lemongrass, and the spice paste made from blending together the shallots, garlic, red chilies, bird’s eye chilies, ginger, and turmeric until smooth. Cook this mixture over medium heat, stirring frequently until it reaches a boil. This process helps to eliminate any raw smell from the spices and infuse the coconut milk with their aromatic flavors. If the liquid reduces too quickly, add some water to maintain the right consistency. |
| 3 | Gently place the marinated fish into the simmering coconut milk sauce. Add sugar and salt to taste, adjusting the sweetness and seasoning according to your preference. Allow the fish to cook gently in the sauce, turning it once to ensure even cooking, until the sauce thickens and the fish absorbs the wonderful flavors, usually around 15-20 minutes. Take care not to overcook the fish, as it should remain tender. |
| 4 | Once the sauce has thickened and the fish is well-flavored, remove the fish from the pan and let it drain for a moment. Preheat your grill pan over medium-high heat. You can also use a non-stick frying pan if a grill is unavailable. |
| 5 | Grill the fish for about 5-7 minutes on each side or until it is fully cooked and has a nice char, taking care not to break it apart. The grilling will enhance the dish with a smoky aroma that beautifully complements the rich, spicy coconut sauce. |
| 6 | Serve the Grilled Ikan Kembung Padang hot, garnished with fresh herbs or slices of lime if desired, along with steamed rice to soak up the delicious sauce. This dish pairs perfectly with a side of fresh vegetables or a simple salad for a complete meal. Enjoy the taste of Padang in the comfort of your home! |
Nutritional Information
| Nutrient | Amount per Serving (1 fish) |
|---|---|
| Calories | Approximately 350-400 kcal |
| Protein | 30 g |
| Total Fat | 25 g |
| Saturated Fat | 20 g |
| Carbohydrates | 5 g |
| Fiber | 1 g |
| Sugars | 2 g |
| Sodium | 400 mg |
Conclusion
The Grilled Ikan Kembung Padang is not just a dish; it is a celebration of Indonesian flavors and traditions that encapsulate the essence of home-cooked meals. The rich coconut sauce melds beautifully with the smoky grilled fish, creating a symphony of taste that is both comforting and exotic. This recipe, with its balance of spices and simplicity, will undoubtedly impress your family and friends, making it a cherished addition to your culinary repertoire. Enjoy this dish with loved ones for an authentic taste of Padang’s vibrant culinary scene!
