Smoked Spanish Mackerel with Spicy Ulek Sambal
Ingredients:
- Smoked Spanish Mackerel
- Shallots
- Garlic
- Bird’s eye chilies
- Red chilies
- Tomatoes
- Shrimp paste (terasi)
- Brown sugar
- Salt
Steps:
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Begin by lightly frying the smoked Spanish mackerel until just crispy. Be careful not to overcook.
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Prepare all the ingredients for pounding: shallots, garlic, bird’s eye chilies, red chilies, and shrimp paste (terasi). Fry these ingredients briefly, except for the tomatoes which should be fried separately.
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Once fried, pound all the ingredients together. It’s crucial to pound them instead of blending to preserve the authentic texture and taste.
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Add brown sugar (or regular sugar) to taste while pounding. Incorporate the tomatoes into the mixture at the end.
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Serve the spicy ulek sambal alongside the crispy smoked Spanish mackerel. Enjoy the vibrant flavors and spicy kick of this traditional Indonesian dish!
This adaptation captures the essence of Indonesian cuisine, showcasing the rich flavors of smoked mackerel combined with a fiery homemade sambal. It’s perfect for those looking to explore authentic Southeast Asian flavors at home.
