Ikan Kembung Kuah Tauco: A Delightful Indonesian Dish
Embark on a culinary journey with Ikan Kembung Kuah Tauco, a traditional Indonesian dish featuring mackerel fish simmered in a savory sauce enriched with aromatic spices and flavors. This recipe beautifully blends the umami of tauco (fermented soybean paste) with the freshness of herbs and spices, resulting in a comforting and flavorful dish that is perfect for any occasion.
Ingredients
To prepare this delectable dish, gather the following ingredients:
| Ingredient | Quantity |
|---|---|
| Mackerel fish (ikan kembung) | 1/2 kg |
| Lime (jeruk nipis) | 1 fruit |
| Petai (stink beans, optional) | 10 pieces |
| Teriyaki sauce (optional) | 2 tablespoons |
| Sweet soy sauce (kecap manis, optional) | 1 tablespoon |
| Tauco (fermented soybean paste) | 3 tablespoons |
| Bay leaves (daun salam) | 2 leaves |
| Kaffir lime leaves (daun jeruk purut) | 2 leaves |
| Lemongrass (serai, bruised) | 1 stalk |
| Tomato (cut into cubes) | 1 fruit |
| Galangal (lengkuas, bruised) | 2 pieces |
| Sugar (to taste) | 1/2 teaspoon |
| Salt (to taste) | 1/2 teaspoon |
| Bouillon powder (optional) | 1/2 teaspoon |
| Sliced ingredients: | |
| Red shallots (bawang merah) | 5 pieces |
| Garlic (bawang putih) | 3 cloves |
| Green chilies (or red chilies, if unavailable) | 3 pieces |
| Bird’s eye chilies (cabai rawit hijau) | 15 pieces |
Instructions
Now, let’s dive into the step-by-step preparation of this mouthwatering dish:
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Prepare the Fish: Clean the mackerel fish thoroughly. Squeeze the juice of one lime over the fish and let it marinate for about 10 minutes to reduce the fishy smell. Rinse the fish again, then coat it lightly with salt (coarse salt works best).
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Fry the Fish: Heat oil in a pan over medium heat. Fry the fish until it’s half-cooked—avoid overcooking to prevent the fish from becoming too dry. Once cooked, remove the fish from the pan and set it aside.
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Sauté the Aromatics: In the same pan, add a little more oil if necessary, then sauté the sliced shallots, garlic, and green chilies along with the bay leaves, kaffir lime leaves, bruised galangal, diced tomato, and bruised lemongrass. Sauté until fragrant.
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Create the Sauce: Add an appropriate amount of water (adjust to your liking for a soupy consistency) and bring to a boil. Stir in the tauco, teriyaki sauce, sweet soy sauce, salt, and sugar. Mix well to combine all the flavors.
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Combine the Fish: Gently add the fried mackerel back into the pan, ensuring the fish is coated in the sauce without breaking it apart. Taste and adjust seasoning as needed. Once the flavors meld together, turn off the heat.
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Serve and Enjoy: Your Ikan Kembung Kuah Tauco is ready to be served! Pair it with steamed rice and enjoy the rich, savory flavors that this dish brings to your table.
Nutritional Information
| Nutrient | Amount per Serving (Approx. 100g) |
|---|---|
| Calories | 180 kcal |
| Protein | 20 g |
| Carbohydrates | 5 g |
| Fat | 9 g |
| Fiber | 1 g |
| Sodium | 300 mg |
Conclusion
Ikan Kembung Kuah Tauco is not just a meal; it’s a celebration of flavors that brings the essence of Indonesian cuisine to your home. The combination of fresh ingredients and traditional techniques creates a dish that is sure to impress family and friends alike. Enjoy the delightful experience of cooking and savoring this beautiful recipe, and let it become a cherished part of your culinary repertoire.
