Ikan Mujaer Bumbu Kuning: A Flavorful Indonesian Delight
Ikan Mujaer Bumbu Kuning, a traditional Indonesian dish, features the tender mujaer fish infused with a rich and aromatic yellow spice blend. This recipe is perfect for showcasing the vibrant flavors of Indonesia and is sure to delight your family and friends.
Ingredients
| Ingredient | Quantity |
|---|---|
| Mujaer fish | 2 whole fish |
| Shallots | 12 cloves |
| Garlic | 13 cloves |
| Turmeric | 3 small pieces |
| Ginger | 1 piece |
| Kencur (aromatic ginger) | 1 piece |
| Laos (galangal) | 1 piece |
| Lemongrass | 1 stalk |
| Kaffir lime leaves | 2 leaves |
| Candlenuts | 6 pieces |
| Ground black pepper | To taste |
| Ground coriander | To taste |
| Sugar | 1 tablespoon |
| Salt | To taste |
| Flavor enhancer | To taste |
| Cooking oil | As needed |
Nutritional Information
(Note: Nutritional values are estimated per serving and may vary based on specific ingredients used and cooking methods.)
| Nutrient | Amount per Serving |
|---|---|
| Calories | Approx. 250 |
| Protein | Approx. 25g |
| Carbohydrates | Approx. 15g |
| Fats | Approx. 10g |
| Fiber | Approx. 2g |
Instructions
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Prepare the Fish: Begin by cleaning the mujaer fish thoroughly. In a mortar and pestle, grind together 3 cloves of garlic, 1 piece of turmeric, and a pinch of salt. This mixture will help eliminate any fishy odor from the fish.
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Marinate the Fish: Rub the garlic and turmeric mixture onto the fish, ensuring that it is well-coated. Let the fish marinate for a while, allowing the flavors to penetrate the flesh.
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Fry the Fish: Heat oil in a pan over medium heat and fry the marinated fish until it is half-dried. This step will give the fish a slightly crispy texture while retaining its juiciness.
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Prepare the Spice Paste: In a blender or using a mortar and pestle, blend together the remaining ingredients: 12 shallots, 11 cloves of garlic, 2 pieces of turmeric, 1 piece of ginger, 1 piece of kencur, and 6 candlenuts until smooth.
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Sauté the Spice Mixture: In a separate pan, heat a bit of oil. Add the blended spice paste along with the sliced galangal, lemongrass, and kaffir lime leaves. Sauté until the mixture becomes fragrant and the color changes slightly, releasing some oil.
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Create the Sauce: Once the spices are aromatic, add sufficient water to the pan and bring it to a boil. After reaching a rolling boil, season with salt, sugar, ground black pepper, ground coriander, and the flavor enhancer. Adjust the seasoning to your taste.
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Combine the Fish and Sauce: Carefully place the fried fish into the simmering sauce, ensuring that the fish is submerged in the flavorful liquid. Allow the fish to cook gently in the sauce for a few minutes, enabling the spices to infuse into the fish.
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Serve: Once the fish has absorbed the spices, remove from heat. Serve your Ikan Mujaer Bumbu Kuning hot with steamed rice and enjoy the delightful flavors of this Indonesian classic!
This dish is a wonderful representation of Indonesian cuisine, balancing the earthiness of the spices with the freshness of the fish. It’s perfect for gatherings or a cozy family dinner, promising to bring everyone together around the table. Enjoy your culinary journey with Ikan Mujaer Bumbu Kuning!
