Kembung Kuah Kecap Kemangi with Oyster Sauce Recipe

This delightful Indonesian dish, known as Kembung Kuah Kecap Kemangi, is a symphony of flavors that showcases the deliciousness of mackerel fish complemented by aromatic herbs and a savory sauce. The unique combination of sweet soy sauce and oyster sauce creates a rich, mouthwatering sauce that perfectly enhances the fish, while the fresh kemangi leaves add a fragrant note that elevates the entire dish. Let’s embark on this culinary adventure and make this dish a wonderful addition to your dining table.

Ingredients

Fish and Herbs

Spice Blend

Nutritional Information

Instructions

Step 1: Prepare the Fish

Begin by cleaning the mackerel thoroughly under cold running water. If you have lime or lemon, squeeze some juice over the fish to eliminate any fishy odor. This step not only enhances flavor but also makes your dish more appetizing. Next, heat some cooking oil in a frying pan over medium heat, and fry the mackerel until they are cooked through and golden brown on both sides. Once done, remove them from the pan and allow them to drain on a paper towel to remove excess oil.

Step 2: Make the Spice Paste

While the fish is frying, it’s time to prepare the spice paste. In a mortar and pestle (or a food processor), combine the red bell peppers, bird’s eye chili, shallots, garlic, and the medium-sized tomato. Grind these ingredients into a smooth paste. The aromatic properties of these spices will be the foundation of the dish’s flavor profile.

Step 3: Sauté the Spice Paste

In the same pan you used for frying the fish, add a bit more oil if necessary and heat it over medium heat. Add the freshly made spice paste along with the sliced onion if you’re using it. Sauté the mixture until it becomes fragrant, releasing its aromatic essence into the air, which will make your kitchen feel like a cozy haven. Then, add the bay leaves, lime leaves, and bruised lemongrass and galangal to the pan, allowing them to infuse their flavors into the mixture.

Step 4: Add the Sauces and Seasonings

Once the spices are fragrant, pour in enough water to create a sauce and bring it to a boil. After the mixture comes to a rolling boil, add sugar, salt, and seasoning to taste. Stir in the sweet soy sauce and oyster sauce according to your preference, ensuring the balance of flavors suits your palate. The combination of these sauces will give your dish a beautiful glossy appearance and an irresistible taste.

Step 5: Combine the Fish and Finish

Now it’s time to bring everything together. Gently place the fried mackerel into the sauce, ensuring they are well-coated with the flavorful mixture. Allow the fish to simmer in the sauce for a few minutes, so they absorb the delicious flavors. Just before serving, add the fresh kemangi leaves to the pot, stirring gently to combine. This will give the dish a fresh, aromatic lift.

Step 6: Serve and Enjoy

Your Kembung Kuah Kecap Kemangi is now ready to serve! Plate the fish and spoon over the luscious sauce, garnishing with additional kemangi leaves if desired. Serve it hot with steamed rice to soak up the flavorful sauce, making for a comforting and satisfying meal.

Happy Cooking and Enjoy Your Meal! 😆

This delightful dish not only brings together a variety of flavors but also embodies the essence of Indonesian cuisine. With its blend of fresh herbs and rich sauces, Kembung Kuah Kecap Kemangi is sure to impress your family and friends. Don’t forget to take a moment to savor the deliciousness and the joy of sharing this culinary experience with loved ones.