Kembung Cabe Ijo: A Flavorful Indonesian Dish
Introduction
Indulge in the vibrant and aromatic flavors of Kembung Cabe Ijo, a delightful Indonesian recipe that features kembung fish, marinated to perfection and paired with a zesty green chili sauce. This dish, known for its rich taste and enticing aroma, is a wonderful representation of Indonesian cuisine. The combination of fresh fish and a spicy, fragrant chili mix creates a culinary experience that is both comforting and exhilarating. Perfect for family gatherings or a special meal, Kembung Cabe Ijo promises to be a hit on your dining table.
Ingredients
| Ingredient | Quantity |
|---|---|
| Kembung fish (ikan kembung) | 1 kg |
| Lime juice (air jeruk nipis) | To taste |
| Salt (garam) | To taste |
| For the Green Chili Sauce | |
| Large green chilies (cabe ijo) | 500 g |
| Red onions (bawang merah) | 100 g |
| Lime juice (air jeruk nipis) | 1 tablespoon |
| Kaffir lime leaves (daun jeruk) | 4 leaves, torn |
Nutritional Information
This dish is not only delicious but also packed with nutrients. Here’s a general overview of the nutritional information per serving (for 4 servings):
| Nutrient | Amount |
|---|---|
| Calories | Approximately 250 |
| Protein | 30 g |
| Total Fat | 15 g |
| Carbohydrates | 10 g |
| Fiber | 2 g |
| Sodium | Variable, based on added salt |
Instructions
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Prepare the Fish: Begin by cleaning the kembung fish thoroughly. Rinse under cold water, then pat dry with paper towels. In a bowl, combine the fish with salt and lime juice, ensuring an even coating. Allow it to marinate for about 15-20 minutes to absorb the flavors.
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Fry the Fish: Heat a generous amount of oil in a frying pan over medium heat. Once hot, carefully add the marinated fish. Fry the fish until it turns golden brown and crispy, approximately 4-5 minutes on each side. Once cooked, remove the fish from the pan and let it drain on paper towels to remove excess oil. Set aside.
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Make the Green Chili Sauce: In a mortar and pestle, coarsely grind the green chilies and red onions until a chunky paste forms. You can adjust the texture based on your preference. Transfer the mixture to a bowl and mix in lime juice for a tangy kick.
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Cook the Chili Mixture: In the same frying pan used for the fish, add a bit more oil if needed and heat over medium-high heat. Toss in the torn kaffir lime leaves and sauté for about 30 seconds to release their aroma. Next, add the chili paste to the pan and sprinkle with salt. Stir-fry for 2-3 minutes until the mixture is fragrant and cooked through.
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Combine and Serve: Gently fold the fried kembung fish into the chili mixture, ensuring that each piece is well-coated. Cook for an additional minute to allow the flavors to meld together. Remove from heat.
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Presentation: Serve your Kembung Cabe Ijo hot, garnished with extra lime wedges if desired. This dish pairs beautifully with steamed rice and fresh vegetables, making it a complete meal.
Conclusion
Kembung Cabe Ijo is a sensational dish that showcases the vibrant flavors of Indonesian cuisine. The crispy fish, combined with the spicy and tangy chili sauce, creates a harmonious balance that is sure to please your taste buds. With its relatively simple preparation and fresh ingredients, this recipe is perfect for both everyday meals and special occasions. Dive into this culinary adventure and experience the explosion of flavors that Kembung Cabe Ijo has to offer! Enjoy your meal!
