Cakalang Lombok Ijo: A Spicy and Flavorful Mackerel Dish
Cakalang Lombok Ijo is a delightful dish hailing from the rich culinary tradition of Indonesia, showcasing the tender, flaky texture of cakalang (mackerel) alongside a vibrant blend of green chilies and aromatic spices. This recipe is a true celebration of the island’s flavors and is sure to impress your family and friends at your next gathering. With its spicy profile balanced by a hint of sweetness from kecap manis (sweet soy sauce) and the freshness of green tomatoes, it creates a perfect harmony of taste that will leave everyone craving more.
Ingredients
| Ingredient | Quantity |
|---|---|
| Cakalang fish (mackerel) | 1/2 fish (about 500g) |
| Red shallots (bawang merah) | 3 cloves |
| Garlic (bawang putih) | 5 cloves |
| Bird’s eye chilies (cabe rawit merah) | to taste |
| Large green chilies (cabe besar hijau) | to taste |
| Large red chilies (cabe besar merah) | to taste |
| Galangal (lengkuas), crushed | 2 cm |
| Bay leaves (daun salam) | 2 leaves |
| Kaffir lime leaves (daun jeruk) | 5 leaves |
| Ginger (jahe), crushed | 1 cm |
| Green tomato | 1 piece |
| Salt | to taste |
| Seasoning (penyedap) | to taste |
| Chicken stock powder (kaldu bubuk) | to taste |
| Sweet soy sauce (kecap manis) | to taste |
| Water | as needed |
Instructions
-
Prepare the Fish: Start by cleaning the cakalang fish thoroughly, removing all impurities, and rinsing it under cold water until it is completely clean.
-
-
Fry the Fish: In a skillet over medium heat, add a splash of oil and fry the fish until it is half-dried. This process will help to seal in the moisture and flavor of the fish. Once fried, remove it from the skillet and let it drain on paper towels to remove excess oil.
-
Sauté Aromatics: In the same skillet, add a bit more oil if needed and sauté the sliced red shallots and garlic over medium heat until they become fragrant and golden.
-
Add Spices and Chilies: After the shallots and garlic are fragrant, add the crushed galangal, ginger, bay leaves, and kaffir lime leaves to the pan. Sauté these ingredients together until their aromas are released, creating a fragrant base for your dish.
-
Incorporate the Chilies: Add the bird’s eye chilies, large green chilies, and red chilies into the pan, stirring them in until they soften and wilt, releasing their vibrant flavors into the mix.
-
Add Liquids: Pour in enough water to create a sauce base, followed by adding sweet soy sauce, salt, seasoning, and chicken stock powder to taste. Stir everything together to combine the flavors.
-
Introduce the Tomatoes: Gently add the diced green tomato to the skillet, allowing it to soften and blend into the sauce.
-
Combine with Fish: Carefully place the fried cakalang fish back into the skillet, making sure it is well coated with the sauce. Taste the sauce and adjust the seasoning if necessary, allowing the dish to simmer for a few minutes so the fish absorbs the delicious flavors.
-
Serve: Once everything is well combined and the flavors melded together, remove the dish from heat. Serve your Cakalang Lombok Ijo hot with steamed rice, garnished with additional green chilies or herbs if desired. Enjoy the enticing aromas and deliciously spicy flavors!
Nutritional Information (per serving)
| Nutrient | Amount (approximate) |
|---|---|
| Calories | 250 kcal |
| Protein | 30 g |
| Total Fat | 12 g |
| Saturated Fat | 2 g |
| Carbohydrates | 6 g |
| Dietary Fiber | 2 g |
| Sugars | 1 g |
| Sodium | 450 mg |
Conclusion
This Cakalang Lombok Ijo recipe captures the essence of Indonesian cuisine, highlighting the balance of flavors and textures that make each bite a journey through the vibrant spice markets of the archipelago. Ideal for a cozy dinner or a festive gathering, this dish promises to bring warmth and satisfaction to your dining table. Happy cooking and enjoy every moment of this culinary adventure!
