Kembung Bumbu Bali: A Delightful Balinese Mackerel Dish
Kembung Bumbu Bali is a tantalizing Indonesian dish featuring the delightful flavors of Balinese spices and seasonings, perfectly complementing the mackerel fish. This dish combines the rich, savory taste of fried fish with a fragrant, aromatic sauce that will transport your taste buds straight to the tropical paradise of Bali. Whether you’re hosting a gathering or simply looking to enjoy a delicious meal, this recipe is sure to impress your family and friends.
Ingredients
| Ingredient | Quantity |
|---|---|
| Mackerel (Kembung) | 5 whole fish |
| Lime (Jeruk Nipis) | 1, juiced |
| Salt (Garam) | 1 teaspoon |
| For the Spice Paste (Bumbu Tumis): | |
| Shallots (Bawang Merah) | 8 |
| Garlic (Bawang Putih) | 4 cloves |
| Red Curly Chili (Cabai Merah Keriting) | 5, de-seeded |
| Candlenuts (Kemiri) | 4, roasted |
| Ginger (Jahe) | 1 small piece |
| Salt (Garam) | 1 teaspoon |
| Lemongrass (Sereh) | 1 stalk, smashed |
| Galangal (Laos) | 1 small piece, smashed |
| Bay Leaves (Daun Salam) | 2 leaves |
| Kaffir Lime Leaves (Daun Jeruk) | 3 leaves |
| Tomato (Tomat) | 1, sliced |
| Green Bird’s Eye Chili (Cabai Rawit Hijau) | 5, whole |
| Sweet Soy Sauce (Kecap Manis) | 5 tablespoons |
| Sugar (Gula) | 1 teaspoon |
| MSG (Mecin) | 1 teaspoon |
Instructions
-
Prepare the Fish:
Start by cleaning the mackerel thoroughly, ensuring all the scales and innards are removed. After cleaning, pat the fish dry and sprinkle with 1 teaspoon of salt. Squeeze the juice of 1 lime over the fish, ensuring they are well-coated. Let the fish marinate for about 15 minutes. -
-
Fry the Fish:
In a large frying pan, heat enough oil over medium heat to deep-fry the fish. Once the oil is hot, carefully add the marinated mackerel. Fry the fish until they are golden brown and crispy on the outside, which typically takes about 4-5 minutes on each side. Remove the fish from the pan and drain on paper towels to remove excess oil. -
Prepare the Spice Paste:
While the fish is frying, prepare the spice paste. In a food processor or mortar and pestle, combine 8 shallots, 4 cloves of garlic, 5 red curly chilis, 4 candlenuts, 1 small piece of ginger, and 1 teaspoon of salt. Blend until the mixture becomes a smooth paste. -
Sauté the Spice Paste:
In a clean frying pan, add a little oil over medium heat and sauté the spice paste for 2-3 minutes until fragrant. Add in the smashed lemongrass, galangal, 2 bay leaves, 3 kaffir lime leaves, 1 sliced tomato, and the whole 5 green bird’s eye chilies. Stir well and cook for another 3-4 minutes. -
Combine and Finish:
Once the spices are cooked through, stir in 1 teaspoon of sugar and 1 teaspoon of MSG (optional), adjusting to your taste. Pour in 5 tablespoons of sweet soy sauce and mix well to combine. Allow the mixture to simmer for an additional 2-3 minutes. -
Combine Fish and Sauce:
Carefully add the fried mackerel to the pan with the spice mixture. Gently toss the fish in the sauce, ensuring the fish is coated without breaking it apart. Cook for an additional minute, allowing the flavors to meld together. -
Serve:
Once the fish is well-coated in the rich, fragrant sauce, turn off the heat. Transfer the Kembung Bumbu Bali to a serving plate, garnishing with additional lime wedges if desired. Serve hot with steamed rice for a complete meal that celebrates the vibrant flavors of Balinese cuisine.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 300 kcal |
| Protein | 22 g |
| Total Fat | 18 g |
| Saturated Fat | 3 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 2 g |
| Sugars | 4 g |
| Sodium | 650 mg |
Enjoy the flavors of Indonesia with this delightful Kembung Bumbu Bali, a dish that brings together the perfect balance of spices and the delicate taste of fried mackerel. Whether you’re cooking for a special occasion or just a cozy dinner at home, this recipe promises to be a delightful addition to your culinary repertoire.
