Ikan Kembung Sambal Goreng Bombay: A Spicy Delight
Ikan Kembung Sambal Goreng Bombay is a vibrant and flavorful Indonesian dish that beautifully combines fried mackerel with a savory sambal sauce. This dish is perfect for a family dinner or a special gathering, bringing a touch of spice and a taste of Indonesia right to your table. Let’s dive into this delicious recipe, complete with ingredients and detailed preparation steps that will guide you through the cooking process.
Ingredients
| Ingredients | Quantity |
|---|---|
| Mackerel fish (ikan kembung) | 5 pieces (cleaned) |
| Onion (bawang bombay) | 1 large (sliced) |
| Fried shallots (bawang goreng) | For garnish |
| Spice Paste (Bumbu Halus): | |
| Red shallots (bawang merah) | 2 cloves |
| Garlic (bawang putih) | 1 clove |
| Small tomato | 1 (chopped) |
| Red curly chili (cabe merah keriting) | To taste |
| Shrimp paste (terasi) | Optional (skip if desired) |
| Salt | To taste |
| Sugar | To taste |
| Water | As needed |
| Sweet soy sauce (kecap manis) | To taste |
Nutritional Information
| Nutritional Information | Per Serving (Approx.) |
|---|---|
| Calories | 300-350 kcal |
| Protein | 20 g |
| Fat | 15 g |
| Carbohydrates | 20 g |
| Fiber | 3 g |
| Sodium | Varies depending on salt |
Instructions
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Prepare the Mackerel:
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- Clean the mackerel thoroughly under cold running water. Pat dry with paper towels. This step is crucial to ensure the fish is clean and ready for frying.
-
-
Fry the Fish:
- In a frying pan, heat enough oil over medium heat. Once hot, gently place the cleaned mackerel in the pan. Fry until they are golden brown and crispy, about 5-7 minutes on each side, depending on the thickness of the fish. Remove and drain on paper towels to remove excess oil.
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Prepare the Spice Paste:
- While the fish is frying, prepare the spice paste. In a blender or food processor, combine the red shallots, garlic, chopped tomato, red curly chili, and shrimp paste (if using). Blend until a smooth paste forms. Adjust the consistency with a little water if necessary.
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Cook the Spice Paste:
- In the same frying pan, remove excess oil, leaving about 2 tablespoons. Add the blended spice paste and sauté over medium heat until fragrant and the oil separates from the paste, approximately 4-5 minutes.
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Add Onion and Season:
- Add the sliced onion to the sautéed spice paste and stir well, allowing the onions to soften and become translucent. This step adds depth to the dish.
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Combine Ingredients:
- Pour in a little water to create a sauce. Add the sweet soy sauce, sugar, and salt, stirring well to combine. Let the sauce simmer for a couple of minutes to develop the flavors.
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Finish the Dish:
- Carefully add the fried mackerel to the sauce, gently turning them to coat with the sambal. Let them cook together for an additional 2-3 minutes, allowing the flavors to meld beautifully.
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Serve:
- Once done, transfer the mackerel to a serving plate. Generously spoon the sambal sauce over the fish, and finish with a sprinkle of fried shallots for an extra crunch and flavor.
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Enjoy:
- Serve the Ikan Kembung Sambal Goreng Bombay with steamed rice and your favorite vegetables for a complete meal. Enjoy the burst of flavors and the comforting warmth of this Indonesian classic!
Final Thoughts
Ikan Kembung Sambal Goreng Bombay is not just a dish; it’s an experience that encapsulates the vibrant essence of Indonesian cuisine. With its perfectly fried fish smothered in a rich and spicy sambal, every bite is a celebration of flavors. Whether you are preparing a feast for family or sharing a meal with friends, this dish is sure to impress. Enjoy your culinary adventure, and selamat mencoba! 😊
