Ikan Kembung with Yellow Spice (Ikan Kembung Bumbu Kuning)
Ingredients
| Ingredient | Quantity |
|---|---|
| Mackerel (Ikan Kembung) | 2 whole fish |
| Cooking oil | As needed for frying |
Spice Paste (Bumbu Halus)
| Ingredient | Quantity |
|---|---|
| Shallots | 5 |
| Garlic cloves | 3 |
| Orange bird’s eye chili peppers | 10 |
| Candlenuts (Kemiri) | 3 |
| Turmeric | 1 thumb-sized piece |
| Ginger | 1 thumb-sized piece |
| Salt | To taste |
| Flavor enhancer (optional) | To taste |
Additional Ingredients (Bahan Iris)
| Ingredient | Quantity |
|---|---|
| Red curly chilies (Cabe merah keriting) | 2-3 |
| Tomatoes | 1 medium-sized |
| Galangal (Lengkuas), bruised | 1 thumb-sized piece |
| Salam leaves (Indonesian bay leaves) | 2 |
| Lemongrass, bruised | 1 stalk |
| Palm sugar (Gula merah) | 1 small piece, to taste |
| Water | As needed |
Instructions
-
Prepare the Fish:
- Begin by cleaning the mackerel (ikan kembung) and pat it dry with a clean cloth or paper towel.
- Fry the fish in hot oil until golden brown, but do not over-fry to maintain its tenderness. Remove from the pan and set aside.
-
Make the Spice Paste (Bumbu Halus):
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-
-
Prepare the Additional Ingredients:
- Thinly slice the red curly chilies and tomato.
- Bruise the galangal and lemongrass to release their aromatic flavors.
-
Cook the Spice Paste:
- In a pan, heat a small amount of oil. Once the oil is hot, add the spice paste and sauté until fragrant. The aroma should fill your kitchen as the spices release their natural oils.
- After the spice paste is well-cooked, add the bruised galangal, lemongrass, salam leaves, tomato slices, and red curly chilies to the pan. Stir well to combine.
-
Add Liquid and Seasoning:
- Pour a small amount of water into the pan to create a flavorful sauce. Stir, then add the flavor enhancer (if using) and palm sugar to balance the heat and savory notes.
- Let the sauce simmer for a few minutes, allowing the flavors to meld together.
-
Combine with the Fish:
- Once the sauce has thickened slightly and the flavors have deepened, gently place the fried mackerel into the pan. Spoon the sauce over the fish to ensure it’s evenly coated.
- Let the fish simmer in the sauce for a few more minutes, allowing the spices to fully infuse into the fish.
-
Serve:
- Remove the fish from the heat once the sauce has thickened and is clinging to the fish.
- Serve the Ikan Kembung Bumbu Kuning hot, paired with steamed rice for a delightful meal full of bold Indonesian flavors.
Tips:
- Adjust the level of spice according to your preference by adding more or fewer chilies.
- For an added tang, squeeze some fresh lime juice over the dish before serving. This helps balance the richness of the spices and enhances the flavors.
This dish, with its fragrant yellow spice blend, is a staple of Indonesian cuisine, providing a delicious harmony of heat, sweetness, and umami. Perfect for family gatherings or a special weekend dinner!
