Ikan Kembung Cabe Ijo Recipe: A Zesty Indonesian Delight
Dive into the vibrant flavors of Indonesian cuisine with this delightful Ikan Kembung Cabe Ijo recipe. Perfect for those who enjoy a little spice and a lot of flavor, this dish features tender fried mackerel smothered in a luscious green chili sauce. Let’s explore how to create this mouthwatering dish step-by-step.
Ingredients:
- 4 whole mackerel (ikan kembung) – cleaned and gutted
- 1 lime – juiced
- 9 shallots – thinly sliced
- 8 garlic cloves – thinly sliced
- 10 curly green chilies – thinly sliced into rounds
- 5 bird’s eye chilies – thinly sliced into rounds
- Salt – to taste
- Sugar – to taste
- 3 kaffir limes – juiced
Instructions:
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Prepare the Fish:
Start by washing the mackerel thoroughly under cold running water. Ensure that all the internal organs are removed, a task that is often done at the market. To infuse the fish with a fresh, tangy flavor, marinate it in the juice of 1 lime for about 15 minutes. After marinating, rinse the fish under water and pat dry with paper towels. -
Fry the Fish:
Heat a generous amount of oil in a pan until hot. Carefully place the fish into the hot oil and fry until golden brown and cooked through. This should take about 5-7 minutes per side, depending on the size of the fish. Once done, remove the fish from the pan and set aside on a plate lined with paper towels to drain any excess oil. -
Prepare the Sauce:
In the same pan, add a bit more oil if needed. Sauté the sliced garlic until fragrant and golden. Add the sliced shallots and continue to sauté until they become translucent and tender. -
Add the Chilies:
Next, incorporate the sliced green chilies and bird’s eye chilies into the pan. Stir well to combine, allowing the chilies to cook through and infuse their heat into the oil. -
Season the Sauce:
Season the mixture with salt and sugar to taste. Adjust these according to your preference for sweetness and saltiness. For an extra layer of flavor, add the juice of 3 kaffir limes to the sauce. Give everything a final stir, ensuring that the chilies and shallots are evenly coated with the seasoning. -
Combine and Serve:
Pour the spicy chili sauce over the fried fish, making sure to cover it evenly. If you enjoy a crunchy element, you can add a handful of pete (stinky beans) to the sauce for added texture and flavor. Serve the dish immediately with a side of steamed rice and perhaps a fresh vegetable salad to complement the richness of the fish. -
Optional Garnish:
For an additional burst of flavor, you can garnish the dish with a few more slices of fresh lime or additional chopped chilies if desired.
This Ikan Kembung Cabe Ijo recipe brings together the irresistible combination of crispy fried fish and a tangy, spicy chili sauce, offering a delightful explosion of flavors in every bite. Whether you’re cooking for family or entertaining guests, this dish is sure to impress with its vibrant taste and satisfying crunch. Enjoy the essence of Indonesian cuisine right in your own kitchen!
