Pallumara Ikan Kembung: A Flavorful Indonesian Mackerel Dish
Ingredients:
- 1/2 kg mackerel (ikan kembung)
- A thumb-sized piece of fresh turmeric (kunyit)
- 10 shallots (bawang merah)
- 4 cloves garlic (bawang putih)
- Tamarind water (air asam jawa), to taste (adjust based on your preference for sourness)
- 15 whole bird’s eye chilies (cabe rawit)
- Salt, to taste
- 1 tablespoon granulated sugar
- 750 ml water
Instructions:
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Prepare the Fish: Start by cleaning the mackerel thoroughly, removing the innards and gills. Rub the fish with lemon juice and let it sit for a few minutes to absorb the flavor. Rinse the fish well and set aside.
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Prepare the Spice Paste: In a small bowl, grind the turmeric and salt into a smooth paste. Add this paste to a pot along with a splash of water. Place the cleaned fish into the pot and bring to a boil. Let the fish simmer until fully cooked.
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Sauté Aromatics: While the fish is cooking, slice the shallots and garlic. Heat a pan over low heat and sauté the shallots and garlic until fragrant. Add the whole bird’s eye chilies and continue to sauté until aromatic.
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Combine and Simmer: Transfer the sautéed shallots, garlic, and chilies into the pot with the fish. Pour in the tamarind water, adjusting the amount based on your preferred level of sourness. Add the granulated sugar and season with salt to taste.
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Final Cook: Allow the mixture to come to a boil once more. Reduce the heat and let it simmer for a few minutes to meld the flavors together.
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Serve: Once the dish is cooked and the flavors are well combined, turn off the heat. Serve your Pallumara Ikan Kembung hot with steamed rice or as part of a larger Indonesian meal. Enjoy!
This recipe brings out the vibrant flavors of Indonesian cuisine, combining the freshness of mackerel with the tanginess of tamarind and the spiciness of bird’s eye chilies. It’s a delightful dish that’s sure to impress anyone who enjoys bold, aromatic flavors.
