Sambalado Ikan Tenggiri Campur Jengkol
Spicy Mackerel and Jengkol Sambal
If you love vibrant flavors and a punch of spice, this Sambalado Ikan Tenggiri Campur Jengkol will be a delightful treat. Featuring tender mackerel mixed with the bold flavors of jengkol (a unique tropical legume), this dish is sure to tickle your taste buds with a blend of savory, spicy, and aromatic notes. Perfectly paired with steamed rice, it brings a satisfying combination of textures and flavors.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Mackerel (Ikan Tenggiri) | 1/2 kg (medium-sized) | Cleaned and gutted, cut into 2 or 3 parts |
| Jengkol (Tropical Legume) | As per preference | Peeled and sliced |
| Dried red chili (Cabe Kriting) | To taste | Adjust to spice preference |
| Shallots (Bawang Merah) | 3-4 cloves | Peeled and chopped |
| Garlic (Bawang Putih) | 2-3 cloves | Peeled and chopped |
| Tomatoes (Tomat) | 2 medium | Sliced |
| Salt (Garam) | To taste | |
| Sugar (Gula Pasir) | 1 tsp | Optional, to balance flavors |
| Seasoning (Penyedap Rasa) | To taste | Optional, for extra flavor |
| Cooking oil (Minyak) | For frying |
Instructions:
-
Prepare the Fish
Clean the mackerel by removing the innards and gills. Cut it into two or three pieces, ensuring it’s thoroughly washed. Sprinkle a bit of salt over the fish and gently toss it to coat, letting it sit for a few minutes. -
Prepare the Jengkol
Peel the jengkol, removing the outer skin. Slice them into smaller pieces and set aside. -
Grind the Ingredients
Using a mortar and pestle or a food processor, grind the dried red chilies, shallots, garlic, and tomatoes together into a coarse paste. This mixture will form the base of your sambal. -
Fry the Jengkol
Heat a generous amount of oil in a frying pan. Once hot, fry the sliced jengkol until they turn a golden yellow and become crispy on the edges. Remove them from the oil and set aside on a plate lined with paper towels to drain excess oil. -
Fry the Fish
In the same pan, fry the mackerel pieces until they are golden brown and crispy. Once fried, drain the fish on paper towels to remove any excess oil. -
Prepare the Sambal
In another pan, heat a small amount of oil. Add the ground mixture of chilies, shallots, garlic, and tomatoes. Sauté the sambal until the ingredients are cooked through and fragrant. Season with salt, sugar, and optional seasoning to taste. -
Combine and Serve
Once the sambal is cooked, add the fried fish and jengkol to the pan. Toss gently to coat the fish and jengkol evenly with the sambal. Stir-fry for a few more minutes to allow the flavors to meld together. -
Final Touches
When everything is well combined and the sambal has coated the fish and jengkol evenly, remove from heat. Serve the dish hot with steamed white rice or your favorite side dishes.
This dish is a perfect combination of spicy, savory, and aromatic flavors. The crispy fried mackerel and jengkol are enveloped in a rich sambal that is made from a blend of chilies, shallots, garlic, and tomatoes, resulting in a bold and satisfying meal. Whether you’re familiar with Indonesian cuisine or looking to try something new, Sambalado Ikan Tenggiri Campur Jengkol is sure to impress!
