Ingredients
- 5 whole mackerel (ikan kembung)
- 1 packet fried fish seasoning (bumbu racik ikan goreng)
For the spice paste:
- 10 red curly chilies (cabe merah keriting)
- 15 red bird’s eye chilies (cabe rawit merah)
- 7 shallots (bawang merah)
- 6 garlic cloves (bawang putih)
- 1 medium ripe tomato (tomat merah)
- 2 cm galangal, smashed (lengkuas)
- 1 stalk lemongrass, smashed (sereh)
- 2 bay leaves (daun salam)
- 2 kaffir lime leaves (daun jeruk) – optional
- 1 small packet of shrimp paste (terasi)
- Salt to taste
- Sugar to taste
- Seasoning to taste (penyedap)
- Cooking oil (minyak goreng)
- 20 ml water
Instructions
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Prepare the Fish: Start by thoroughly cleaning the mackerel. Once washed, marinate the fish with the fried fish seasoning and let it sit for about 10 minutes to absorb the flavors.
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Make the Spice Paste: In a mortar and pestle or food processor, combine the red curly chilies, bird’s eye chilies, shallots, garlic, and ripe tomato. Blend until you achieve a smooth paste.
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Cook the Paste: Heat a generous amount of cooking oil in a skillet over medium heat. Add the spice paste to the pan, along with the smashed galangal, lemongrass, bay leaves, and kaffir lime leaves (if using). Sauté the mixture until fragrant.
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Add the Water: Pour in approximately 20 ml of water, allowing the flavors to meld together.
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Cook the Fish: Gently place the marinated mackerel into the skillet with the spice mixture. Cook until the fish is fully cooked and tender, ensuring it absorbs the vibrant flavors of the spices.
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Season to Taste: Adjust the seasoning by adding salt, sugar, and any additional seasoning as desired.
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Serve: Once the fish is cooked through and the spices have infused, transfer your delicious Ikan Kembung Balado to a serving plate. This dish is perfect to serve with steamed rice for a complete meal.
Enjoy the rich flavors and delightful heat of this traditional Indonesian recipe, perfect for any occasion!