Savory Stir-Fried Mackerel in Oyster Sauce: Ikan Kembung Saos Tiram Recipe
Ikan Kembung Saos Tiram: A Delightful Indonesian Stir-Fried Mackerel in Oyster Sauce
Indulging in the flavors of Indonesia often means embracing the vibrant spices and fresh ingredients that define its culinary landscape. One such dish is Ikan Kembung Saos Tiram, a delicious stir-fried mackerel prepared with an aromatic sauce that embodies the essence of Indonesian cooking. The dish features mackerel, known for its rich flavor and tender flesh, combined with a savory oyster sauce that elevates the dish to new heights. Perfect for any meal, this recipe is easy to prepare and sure to impress your family and friends with its mouthwatering taste and delightful aroma.
Ingredients Table
| Ingredient | Quantity | Preparation |
|---|---|---|
| Ikan Kembung (Mackerel) | 3 fish | Clean and cut into pieces |
| Bumbu racik ikan goreng (fish frying spice mix) | 1/2 pack | |
| Bawang merah (red onions) | 3 cloves | Sliced |
| Bawang putih (garlic) | 2 cloves | Sliced |
| Kecap manis (sweet soy sauce) | 1 tablespoon | |
| Saos tiram (oyster sauce) | 1/2 pack | |
| Tomat merah (ripe tomatoes) | 1/2 | Diced |
| Cabe rawit & keriting (bird’s eye & curly chili) | 5 pieces | Sliced |
| Garam (salt) | A pinch | To taste |
| Gula (sugar) | A pinch | To taste |
| Minyak goreng (cooking oil) | As needed | For frying |
| Air (water) | As needed | For sauce consistency |
Nutritional Information Table (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~250 |
| Protein | ~25g |
| Total Fat | ~15g |
| Saturated Fat | ~3g |
| Carbohydrates | ~10g |
| Fiber | ~2g |
| Sugar | ~1g |
| Sodium | ~500mg |
Preparation Steps Table
| Step | Instructions |
|---|---|
| 1 | Begin by seasoning the cleaned and cut mackerel with the fish frying spice mix (bumbu racik). Allow the fish to marinate for approximately 15 to 30 minutes to absorb the flavors. |
| 2 | In a large skillet or frying pan, heat the cooking oil over medium heat. Once the oil is hot, gently place the marinated mackerel into the pan and fry until cooked through and golden brown on both sides. Once done, remove the fish from the pan and set it aside. |
| 3 | In the same pan, add a bit more oil if necessary, and toss in the sliced red onions and garlic. Sauté them until fragrant and lightly golden, which should take about 2-3 minutes. |
| 4 | Add the diced tomatoes and sliced chilies to the pan, continuing to stir-fry until the tomatoes soften and release their juices, blending beautifully with the onions and garlic. |
| 5 | Next, incorporate the oyster sauce and sweet soy sauce, followed by a pinch of sugar and salt to enhance the flavors. Mix well, and then add a splash of water to create a saucy consistency. |
| 6 | Allow the sauce to simmer until it bubbles and thickens slightly, which should take about 2-3 minutes. |
| 7 | Gently return the fried mackerel to the pan, making sure to coat the fish evenly with the sauce. Stir gently to prevent breaking the fish. |
| 8 | Taste the sauce and adjust the seasoning if needed, adding more salt or sugar according to your preference. Once satisfied with the flavor, remove the pan from heat. |
| 9 | Serve the Ikan Kembung Saos Tiram hot, garnished with additional sliced chilies or fresh herbs if desired, alongside steamed rice or your favorite side dishes for a complete meal experience. |
Final Thoughts
Ikan Kembung Saos Tiram is not just a dish; it’s an experience that brings the warmth of Indonesian cuisine to your table. The balance of flavors—from the savory richness of the oyster sauce to the vibrant kick from the chilies—makes this dish a delightful option for family dinners or special occasions. Pair it with a side of fragrant jasmine rice and steamed vegetables for a nutritious and satisfying meal. Enjoy the journey of flavors and the joy of cooking!
