Bandeng Goreng Bumbu Pepes: A Flavorful Fried Mackerel with Spicy Seasoning
If youโre looking for a unique and flavorful dish that showcases the richness of Indonesian cuisine, Bandeng Goreng Bumbu Pepes is a delightful option that brings together the succulent taste of fried mackerel with a vibrant and aromatic spicy sauce. This dish perfectly combines various textures and flavors, making it a wonderful addition to any dining table. Below, you will find a detailed recipe, including ingredients, preparation steps, and nutritional information, to guide you through creating this culinary masterpiece.
Ingredients
| Ingredient | Amount |
|---|---|
| Ikan Bandeng (Mackerel) | 1 kg |
| Tomat Merah (Red Tomatoes) | 2 medium |
| Daun Jeruk (Lime Leaves) | 4 leaves |
| Cabe Merah Besar (Red Chili) | 2, sliced diagonally |
| Minyak Goreng (Cooking Oil) | As needed for frying |
| Daun Kemangi (Basil Leaves) | To taste (optional) |
| Air (Water) | 50 ml |
| Bumbu Halus (Ground Spices): | |
| Cabe Merah Besar/Keriting (Red Chili) | 15, seeds removed |
| Cabe Rawit (Birdโs Eye Chili) | 15 |
| Bawang Merah (Shallots) | 8, peeled |
| Bawang Putih (Garlic) | 4, peeled |
| Terasi Matang (Cooked Shrimp Paste) | 1 tsp |
| Gula Merah (Brown Sugar) | 2 tsp |
| Garam (Salt) | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 320 kcal |
| Protein | 25 g |
| Carbohydrates | 12 g |
| Fat | 20 g |
| Fiber | 2 g |
Preparation Steps
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Clean the Fish: Begin by thoroughly cleaning the ikan bandeng. Remove the scales and internal organs, then cut the fish into manageable pieces. After cleaning, rinse it under cold water to ensure itโs free from any residue.
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Fry the Fish: Heat the minyak goreng in a frying pan over medium heat. Carefully place the cleaned fish pieces into the hot oil, frying them until they are golden brown and crispy. This usually takes about 5-7 minutes per side. Once fried, remove the fish and place them on a plate lined with paper towels to absorb excess oil. Set aside.
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Prepare the Spice Paste: While the fish is frying, prepare the bumbu halus by blending the cabe merah, cabe rawit, bawang merah, bawang putih, terasi, and a pinch of salt until you achieve a smooth paste. Taste the spice blend to adjust the seasoning if necessary.
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Sautรฉ the Spices: In the same pan used for frying the fish, add a bit more oil if needed. Once hot, add the ground spice mixture. Sautรฉ the spices over medium heat until fragrant, which should take about 3-4 minutes. Be careful not to burn the spices.
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Add Vegetables and Simmer: To the sautรฉed spices, add the daun jeruk, sliced cabe merah, and chopped tomat merah. Stir well to combine and let the mixture cook for an additional 5 minutes until the tomatoes soften. Then, pour in the air (water) and let it simmer until the liquid reduces slightly.
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Finish with Basil: Just before serving, add the daun kemangi to the sauce, allowing it to wilt for about a minute. This will infuse the dish with a lovely aroma.
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Combine and Serve: Place the fried fish onto a serving platter and generously spoon the spicy sauce over the top. The combination of the crispy fish with the spicy, tangy sauce creates an irresistible dish that will tantalize your taste buds.
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Enjoy Your Dish: Bandeng Goreng Bumbu Pepes is best enjoyed with steamed rice and can be garnished with additional fresh basil or lime wedges for an extra kick of flavor.
This dish not only highlights the culinary traditions of Indonesia but also allows you to experience a delightful mix of flavors and textures. Enjoy your cooking adventure and the delicious meal that follows!
