Bandeng Bumbu Bali: A Delicious Balinese Mackerel Delight
Introduction
Bandeng Bumbu Bali, or Balinese Spiced Mackerel, is a flavorful dish that embodies the vibrant culinary traditions of Indonesia. With a rich blend of spices, this recipe transforms the humble mackerel into a delectable feast, perfect for any occasion. Whether you’re hosting a dinner party or enjoying a family meal, this dish will surely impress with its aromatic flavors and stunning presentation.
Ingredients
Ingredients | Quantity |
---|---|
Mackerel (Bandeng) | 3 whole fish |
Spice Paste (Bumbu Halus) | |
Red Chilies | 10 pieces |
Tomatoes | 2 pieces |
Bird’s Eye Chilies | 3 pieces |
Shallots | 6 pieces |
Garlic | 3 cloves |
Candlenuts | 3 pieces |
Ginger | 1 cm piece |
Additional Seasoning | |
Sweet Soy Sauce | 2 tablespoons |
Lemongrass (Sereh) | 1 stalk, bruised |
Lime Leaves (Daun Jeruk) | 2 leaves |
Sugar | 1 tablespoon |
Salt | 1 teaspoon |
Nutritional Information
(Estimated per serving, based on 4 servings)
Nutrient | Amount |
---|---|
Calories | 220 |
Protein | 25 g |
Fat | 10 g |
Carbohydrates | 8 g |
Fiber | 2 g |
Instructions
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Prepare the Fish: To begin, gently clean the mackerel and pat them dry. In a bowl, combine salt, turmeric, and coriander seeds that have been blended into a fine powder. Coat the fish thoroughly with this mixture to eliminate any fishy odor. Allow them to marinate while you prepare the spice paste.
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Fry the Fish: Heat oil in a large skillet over medium heat. Once hot, carefully place the marinated mackerel into the skillet. Fry them until they are golden brown and cooked through, about 5-7 minutes per side. Once done, remove the fish and set them aside on a plate lined with paper towels to absorb excess oil.
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Make the Spice Paste: In a blender, combine the red chilies, tomatoes, bird’s eye chilies, shallots, garlic, candlenuts, and ginger. Blend until you achieve a smooth paste. If necessary, add a splash of water to facilitate blending.
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Sauté the Spice Paste: In the same skillet used for frying the fish, add a little more oil if needed and heat it over medium heat. Add the blended spice paste along with the bruised lemongrass and lime leaves. Sauté the mixture until it becomes fragrant and the oil starts to separate, which should take about 5-7 minutes.
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Combine and Simmer: Pour in a cup of water, then add the sugar, sweet soy sauce, and salt. Stir well and bring the mixture to a gentle simmer. Allow it to cook for about 10 minutes so that the flavors meld together.
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Add the Fish: Carefully place the fried mackerel back into the pan with the sauce. Let the fish simmer in the aromatic sauce for another 5-10 minutes, allowing them to absorb the rich flavors.
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Serve: Once the fish is beautifully glazed and the sauce has thickened, remove from heat. Transfer the Bandeng Bumbu Bali to a serving platter and garnish with additional lime leaves if desired. Serve warm with steamed rice and your favorite side dishes.
Conclusion
Bandeng Bumbu Bali is a culinary masterpiece that captures the essence of Balinese cuisine. With its vibrant flavors and satisfying texture, this dish is not only a feast for the palate but also a celebration of tradition and culture. Perfect for sharing with loved ones, it’s bound to become a cherished recipe in your kitchen. Enjoy the delightful journey of flavors that this dish offers, and immerse yourself in the enchanting world of Indonesian cuisine.