Grilled Mackerel in Oyster Sauce (Cue Tongkol Saus Tiram)
Ingredients
| Ingredient | Quantity |
|---|---|
| Cue Tongkol (Mackerel) | 2 whole fish |
| Onion | 1, medium |
| Shallots | 6 cloves |
| Garlic | 3 cloves |
| Saori Oyster Sauce | As desired |
| Indofood Chili Sauce | As desired |
| Sweet Soy Sauce (Kecap Bang) | To taste |
| Water | As needed |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Protein | 30g |
| Fat | 10g |
| Carbohydrates | 15g |
| Sodium | 300mg |
| Fiber | 2g |
Instructions
-
Clean and Prepare the Fish
Begin by thoroughly cleaning the mackerel (cue tongkol) under running water, ensuring it’s free of any impurities. Once cleaned, slice the fish into pieces according to your preference. -
Prepare the Aromatics
Thinly slice the onion, shallots, and garlic. These will form the flavorful base of the dish. -
-
Lightly Fry the Fish
Heat a small amount of oil in a frying pan. Gently fry the pieces of mackerel just until they change color and become slightly golden. Avoid frying them until they are completely dry. Once done, remove from the pan and set aside to drain on a paper towel. -
Sauté the Aromatics
In a separate pan, heat a little oil over medium heat. Add the sliced onion, shallots, and garlic, sautéing them until they release a fragrant aroma and become slightly wilted. This process should only take a few minutes. -
Combine the Fish and Sauce
Add the pre-fried mackerel pieces to the sautéed aromatics, stirring gently to combine all the flavors. Then, pour in a small amount of water to help the sauce bind to the fish. -
Add the Sauces
Stir in your desired amount of Saori Oyster Sauce, Indofood Chili Sauce, and sweet soy sauce (kecap bang). Mix everything well to ensure the fish is evenly coated with the sauce. Let the dish simmer for a few minutes, allowing the fish to absorb all the flavors. -
Taste and Adjust
No need to add extra salt, as the fish and sauces should provide enough seasoning. Adjust the seasoning if necessary by adding more chili sauce for heat or soy sauce for sweetness. -
Finish and Serve
Once the fish has absorbed the flavors and the sauce has slightly thickened, remove the pan from the heat. Serve immediately while hot, garnished with fresh herbs or sliced chilies if desired. Enjoy!
This simple yet flavorful recipe combines the robust taste of mackerel with the umami-rich oyster sauce and the sweetness of Indonesian soy sauce, making it a perfect dish for any meal. Serve with a side of steamed rice for a complete and satisfying experience!
