Mangut Ndasa Manyung: A Delightful Fish Dish
Introduction
Mangut Ndasa Manyung is a traditional Indonesian dish that celebrates the rich flavors of the manyung fish, beautifully complemented by a blend of aromatic spices and creamy coconut milk. This dish is perfect for those who appreciate the depth of flavors found in Indonesian cuisine and is a fantastic way to impress your guests at a gathering. With its blend of spices and herbs, it’s a delightful feast that captures the essence of home cooking.
Ingredients
| Ingredient | Quantity |
|---|---|
| Kepala manyung (manyung fish head) | 4 pieces |
| Grated coconut (for coconut milk) | 1/2 piece |
| Garlic | 5 cloves |
| Shallots | 8 pieces |
| Kencur (aromatic ginger) | 1 cm piece |
| Ginger | 2 cm piece |
| Galangal | 2 cm piece |
| Bay leaves | 3 leaves |
| Kaffir lime leaves | 5 leaves |
| Turmeric | 1 piece (about 1 cm) |
| Red curly chili (lightly boiled) | 10 pieces |
| Bird’s eye chili (rawit setan) | 1 handful |
| Candlenuts (kemiri) | 3 pieces |
| Black pepper | 1/2 teaspoon |
| Salt | 1 teaspoon |
| Sugar | 2 teaspoons |
Instructions
-
Prepare the Fish: Start by lightly steaming the manyung fish heads for about 5 minutes. This initial step helps enhance the flavor and texture of the fish, preparing it for the rich sauce that follows.
-
-
Blend the Spices: In a blender or food processor, combine the garlic, shallots, kencur, ginger, galangal, turmeric, and boiled red curly chili. Blend until you achieve a smooth paste, ensuring all ingredients are well incorporated.
-
Sauté the Spice Mixture: In a large pan, heat a little oil over medium heat. Add the spice paste you just prepared, along with the bay leaves, kaffir lime leaves, and galangal. Sauté this mixture until it becomes fragrant and slightly dry, which should take about 5 to 7 minutes. The goal is to release the essential oils and flavors from the spices.
-
Add Coconut Milk: Once the spices are aromatic, pour in the grated coconut milk. Stir well to combine and bring to a gentle simmer.
-
Cook the Fish: Carefully add the steamed manyung fish heads to the pan. Season the dish with salt and sugar, adjusting to your taste. Allow the dish to simmer for a few more minutes until the fish is fully cooked and has absorbed the flavors of the coconut and spices.
-
Serve and Enjoy: Once the sauce has thickened and the fish is tender, your Mangut Ndasa Manyung is ready to serve. Enjoy it with steamed rice for a complete meal that embodies the rich flavors of Indonesian cuisine.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 300 |
| Protein | 25g |
| Fat | 15g |
| Carbohydrates | 10g |
| Fiber | 2g |
| Sodium | 500mg |
Conclusion
Mangut Ndasa Manyung is not only a celebration of flavors but also a testament to the culinary heritage of Indonesia. This dish encapsulates the essence of traditional cooking while offering a unique and delightful dining experience. Whether you’re sharing it with family or serving it at a special occasion, this recipe is sure to become a favorite. Enjoy the process of cooking, and savor every bite!
