Cobek Ikan Mas ala Bundakeia
This delightful Indonesian dish, Cobek Ikan Mas ala Bundakeia, showcases the rich flavors of traditional spices combined with the beloved taste of fried fish. Perfect for a cozy family meal or an inviting gathering, this recipe not only celebrates the fresh taste of the fish but also highlights a vibrant and aromatic sauce that brings everything together.
Ingredients
| Ingredient | Quantity |
|---|---|
| Fresh Carp (Ikan Mas), cleaned | ยฝ kg (approximately 4 fish) |
| For the Spice Paste (Bumbu Halus) | |
| Red Shallots (Bawang Merah) | 2 cloves |
| Large Red Chili (Cabai Merah Besar) | 1 piece |
| Small Red Chilies (Cabai Rawit Merah) | 3 pieces |
| Finger-length Kencur | 1 piece (about 1 inch) |
| Finger-length Ginger (Jahe) | 1 piece (about 1 inch) |
| Terasi ABC (Shrimp Paste) | 1 piece |
| Salt | To taste |
| Palm Sugar (Gula Merah) | To taste |
| Oil (for frying) | As needed |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 350 |
| Protein | Approx. 25 g |
| Total Fat | Approx. 20 g |
| Carbohydrates | Approx. 15 g |
| Fiber | Approx. 2 g |
| Sugar | Approx. 3 g |
| Sodium | Approx. 400 mg |
Instructions
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Prepare the Fish: Begin by thoroughly cleaning the Ikan Mas (carp) under running water. Pat the fish dry with a paper towel and rub salt generously on the surface to enhance its flavor. Heat oil in a frying pan over medium heat, then fry the fish until golden and crispy, which usually takes about 5-7 minutes per side. If you prefer a healthier option, feel free to grill the fish instead of frying it.
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Make the Spice Paste: While the fish is frying, prepare the spice paste. In a mortar and pestle or a food processor, combine the red shallots, large red chili, small red chilies, kencur, ginger, and shrimp paste. Grind the ingredients until you achieve a smooth paste.
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Cook the Spice Paste: Heat a small amount of oil in a skillet over medium heat. Add the ground spice paste and sautรฉ for about 3-5 minutes, stirring frequently, until fragrant and well-cooked. If the mixture appears too thick, you can add a splash of water to achieve your desired consistency.
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Season the Sauce: Taste the sauce and adjust the seasoning by adding salt and palm sugar according to your preference. Cook the sauce until it thickens slightly, and the flavors meld together beautifully. This step is crucial for developing a balanced flavor profile.
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Serve: Once the fish is cooked and the sauce is ready, place the crispy Ikan Mas on a serving platter. Generously pour the aromatic spice sauce over the fish. The vibrant colors and rich scents will invite everyone to dig in.
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Enjoy: Serve the Cobek Ikan Mas ala Bundakeia with steamed rice and a side of fresh vegetables for a complete and satisfying meal. This dish is sure to become a favorite at your dinner table, bringing warmth and joy with every bite!
This Cobek Ikan Mas ala Bundakeia recipe perfectly encapsulates the essence of Indonesian cuisine, offering a delicious blend of spices and fresh ingredients. Whether enjoyed with family or shared at a gathering, itโs a dish that will leave a lasting impression. Happy cooking!
