Ikan Bumbu Sarden (Sardine Fish in Spicy Tomato Sauce)
Ingredients:
- 6 pieces of fried dencis fish (or any preferred white fish)
- Cooking oil, as needed
- 1 stalk lemongrass (white part only), bruised
- 1 cup water
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon chicken or vegetable broth powder
- 1 teaspoon sugar
For the Spice Paste:
- 5 shallots
- 4 garlic cloves
- 2 candlenuts
- 10 red bird’s eye chilies (adjust for spice preference)
- 4 curly red chilies
- 2 large tomatoes (or 1 large tomato plus 3 tablespoons tomato sauce)
Instructions:
-
Prepare the Spice Paste: Begin by blending the shallots, garlic, candlenuts, red bird’s eye chilies, curly red chilies, and tomatoes (or tomato sauce) into a smooth paste. You can use a food processor or mortar and pestle for this step.
-
Cook the Spice Paste: Heat some cooking oil in a pan over medium heat. Add the blended spice paste and sauté until it becomes fragrant and the oil begins to separate from the paste.
-
Add Lemongrass: Introduce the bruised lemongrass stalk to the pan. Stir and cook for a few more minutes until the lemongrass releases its aroma and the paste is well-cooked.
-
Simmer the Sauce: Pour in the cup of water and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and let it cook until the flavors meld together and the sauce thickens slightly.
-
Add Seasonings and Fish: Season the sauce with salt, broth powder, and sugar. Gently add the fried fish pieces into the pan, making sure they are covered by the sauce.
-
Cook and Serve: Allow the fish to cook in the sauce until the flavors are absorbed and the sauce has reduced to your desired consistency. Taste and adjust seasoning as needed.
-
Serve: Serve the Ikan Bumbu Sarden hot with steamed rice, and enjoy this flavorful Indonesian dish.
Note: Adjust the amount of chili peppers according to your spice tolerance. For a milder version, you can reduce the number of bird’s eye chilies.
