Ikan Gembung Sambal Ijo Recipe
Experience a burst of flavors with this delightful Indonesian dish, Ikan Gembung Sambal Ijo, where tender mackerel is paired with a vibrant green chili sambal. This recipe is perfect for those who appreciate the harmony of spicy and savory notes in their meals.
Ingredients:
- 1 kg mackerel (ikan gembung), boiled
- 100 grams green chili peppers (cabe ijo)
- 10 bird’s eye chilies (cabe rawit)
- 3 cloves garlic (bawang putih)
- 5 shallots (bawang merah)
- Salt, to taste
- Cooking oil, for frying
- 1 tomato
Instructions:
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Prepare the Ingredients:
Begin by preparing the mackerel, ensuring it is boiled and ready to be combined with the sambal. Set aside. -
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Heat the Oil:
In a frying pan, heat a generous amount of cooking oil over medium heat. This will be used to fry the ingredients for the sambal. -
Fry the Fish:
Once the oil is hot, carefully add the boiled mackerel to the pan. Fry until the fish is golden brown and crispy. Remove from the pan and set aside. -
Fry the Sambal Ingredients:
In the same oil, add the green chili peppers, bird’s eye chilies, shallots, garlic, and tomato. Fry these ingredients until they are slightly softened but not overly cooked—this will help retain the fresh, vibrant flavors of the sambal. -
Make the Sambal:
Remove the fried ingredients from the oil and let them cool slightly. Transfer them to a mortar and pestle or food processor, and grind or blend until you achieve a coarse paste. -
Season the Sambal:
Add salt to the sambal paste to taste. Mix well to ensure the seasoning is evenly distributed. -
Combine Fish and Sambal:
Gently toss the fried mackerel with the sambal until the fish is thoroughly coated with the flavorful green chili mixture. -
Serve:
Your Ikan Gembung Sambal Ijo is now ready to be served. Enjoy this dish with steamed rice or as part of a larger meal.
This recipe captures the essence of traditional Indonesian cuisine, bringing a deliciously spicy and savory dish to your table.
