Ikan Kembung Cabai Ijo: A Spicy Delight
Ingredients
- 4 mackerel fish (ikan kembung)
- Juice of 1 lime (jeruk nipis)
- 4 calamondin limes (jeruk limao)
- Green curly chilies and bird’s eye chilies (adjust to taste; use generously for a spicy kick)
- Shallots (bawang merah) and garlic (bawang putih) (the more, the better for flavor)
- A pinch of salt
- 1/2 packet of seasoning mix (like Royco)
- A little granulated sugar
Instructions
-
Prepare the Fish: Begin by cleaning the mackerel. Carefully slice open the belly and rinse thoroughly under running water. Soak the fish in lime juice for about 5 minutes to eliminate any fishy odor, then rinse again to remove the acidity.
-
Slice the Aromatics: While the fish is soaking, slice the shallots, garlic, and chilies. The combination of these ingredients will create a fragrant base for the dish.
-
-
Fry the Fish: In a frying pan, heat oil over medium heat. Once hot, fry the mackerel until golden brown and crispy. Once cooked, remove the fish from the pan and let them drain on paper towels to absorb excess oil.
-
Sauté the Seasonings: In the same pan, discard excess oil but leave a little for flavor. Add the sliced shallots, garlic, and chilies, sautéing until fragrant and the shallots turn translucent. Season with salt, the Royco seasoning mix, and a sprinkle of sugar to balance the flavors.
-
Combine and Taste: Gently add the fried mackerel back into the pan. Squeeze the calamondin lime juice over the fish, allowing the bright acidity to enhance the dish. Stir gently to coat the fish with the flavorful mixture, and taste to adjust seasoning as needed.
-
Serve: Once everything is well combined and heated through, transfer to a serving platter. Enjoy this spicy Ikan Kembung Cabai Ijo with steamed rice or as a delightful addition to any meal.
Enjoy your culinary adventure! 🌟
This vibrant and spicy dish is sure to bring a burst of flavor to your dining table, perfect for impressing family and friends with your culinary prowess.
