Sambal Balacan Kembung Pete Limo
Ingredients
- 2 Kembung Fish (or mackerel)
- 10 Red Chilies (cabe keriting)
- 5 Bird’s Eye Chilies (cabe setan)
- 2 Cloves Garlic (bawang putih)
- 5 Shallots (bawang merah)
- 1 Shrimp Paste (terasi udang)
- 1 Finger-Length Turmeric (optional)
- 1 Lemongrass (geprek)
- 3 Kaffir Lime Leaves (daun jeruk)
- 1 Lime (jeruk nipis)
- 1 Stalk Pete (petai)
- 1 Tablespoon Lime Juice (air jeruk limo)
Instructions
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Prepare the Fish: Clean the kembung fish thoroughly and coat it with lime juice. Allow it to sit for a while to remove any fishy odor.
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Make the Spice Paste: In a mortar and pestle, grind the red chilies, bird’s eye chilies, garlic, shallots, turmeric, and shrimp paste until you achieve a smooth consistency.
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Fry the Fish: Heat oil in a pan and fry the fish until golden brown and crispy. Once done, remove from the pan and let it drain on a paper towel.
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Sauté the Spice Mix: In the same pan, sauté the ground spice paste along with the bruised lemongrass and kaffir lime leaves. Stir-fry until fragrant, and don’t forget to season with salt and sugar to taste.
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Combine the Ingredients: Add the sliced pete to the pan, followed by the fried fish. Gently mix everything together until well combined.
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Finish with Lime Juice: Finally, drizzle the lime juice over the dish, making sure not to cook it for too long afterward, as you want to preserve the fresh tanginess. Serve hot and enjoy!
Serving Suggestions
This vibrant dish pairs wonderfully with steamed rice and is perfect for sharing at family gatherings. The combination of spicy, tangy, and savory flavors is sure to impress your guests. Enjoy the delightful explosion of tastes that Sambal Balacan Kembung Pete Limo brings to your table!
