Spicy Bali Tofu Tempeh Mackerel Stir-Fry

Ingredient	Amount
Mackerel (tongkol)	1 whole fish, cleaned, head and bones removed
Fried Tofu	5 pieces, halved
Tempeh	1 block, cut into small pieces

Spice	Amount
Garlic cloves	4 cloves
Shallots	4 cloves
Red chilies	3 pieces
Bird’s eye chilies	9 pieces
Tomato	1 medium-sized
Galangal (laos)	1 cm piece
Ginger	½ cm piece
Kaffir lime leaf	1 leaf
Lemongrass stalk	1 stalk, chopped into small pieces
Sugar	To taste
Salt	To taste
Water	100 ml

Prepare the Fish: Clean the mackerel by removing the head and bones, leaving the fillets.
Fry the Fish and Tempeh: Heat some oil in a pan and fry the mackerel and tempeh until they are half-crispy. Set aside. The tofu doesn’t need to be fried as it’s already pre-fried.
Make the Spice Paste: Blend the garlic, shallots, red chilies, bird’s eye chilies, tomato, galangal, and ginger until smooth. Leave out the lemongrass for later.
Cook the Spice Paste: Heat a bit of oil in a pan and sauté the spice paste until fragrant. Add the chopped lemongrass and continue cooking until the aroma is released.
Combine All Ingredients: Add the fried fish, tempeh, and tofu to the pan with the spice mixture. Pour in 100 ml of water and stir to combine.
Season: Add sugar and salt to taste. Simmer the dish until the water reduces and the sauce is absorbed into the ingredients.
Final Touch: Once the sauce has thickened and the flavors have melded together, turn off the heat. Optional: garnish with chopped green onions before serving.

Enjoy your Bali 3T Pedas as a spicy, savory dish that pairs perfectly with steamed rice!

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