Spicy Indonesian Mackerel Stew with Lemongrass and Chilies

Bandeng Pammarasan: A Delightful Indonesian Mackerel Dish

Ingredients:

• 3 medium-sized mackerel (bandeng), cut into pieces
• 2 stalks lemongrass
• 2-3 slices of ginger
• 4-6 bird’s eye chilies (cabe rawit), sliced
• 2-3 green onions (daun bawang), chopped
• For the spice paste:
  • 6 shallots
  • 3 cloves garlic
  • 2-3 bird’s eye chilies (cabe rawit)
  • 1 tablespoon pammarasan (kalua’), or to taste

Instructions:

1. Prepare the Spice Paste:

   • Blend the shallots, garlic, and bird’s eye chilies into a smooth paste.

2. Cook the Spice Paste:

   • Heat a bit of oil in a pan over medium heat.
   • Add the spice paste to the pan and sauté until fragrant and the oil starts to separate from the paste.

3. Add Aromatics:

   • Add the lemongrass stalks and slices of ginger to the pan. Stir well and let it cook for a couple of minutes.

4. Simmer with Fish:

   • Pour in enough water to cover the fish pieces. Bring the mixture to a boil.
   • Gently add the mackerel pieces to the pan. Reduce the heat and let it simmer until the fish is cooked through.

5. Finish with Chilies and Green Onions:

   • Add the sliced bird’s eye chilies and chopped green onions.
   • Stir and let it cook for another few minutes to blend the flavors.

6. Season to Taste:

   • Taste the broth and adjust the seasoning with salt or additional pammarasan if needed.

7. Serve:

   • Serve the Bandeng Pammarasan hot, ideally with steamed rice.

Enjoy this flavorful and aromatic Indonesian dish that brings together the vibrant spices and fresh fish in a comforting and delicious way!