Spicy Mackerel in Sweet Soy Sauce with Crispy Onions

Ikan Kembung Sambal Goreng Bombay

Ingredients:

• 5 mackerel fish (cleaned and patted dry)
• 1 large onion (sliced)
• Fried shallots for garnish

For the Spice Paste:

• 2 shallots
• 1 clove garlic
• 1 small tomato
• Red curly chili peppers (to taste)
• Shrimp paste (optional; can be omitted if preferred)
• Salt, sugar, water, sweet soy sauce (kecap manis)

Instructions:

1. Prepare the Fish:

   • Heat oil in a pan over medium heat. Fry the mackerel fish until they are crispy and cooked through. Remove from oil and drain on paper towels.

2. Make the Spice Paste:

   • In a blender or food processor, combine shallots, garlic, tomato, red curly chili peppers, and shrimp paste if using. Blend into a smooth paste.

3. Cook the Spice Paste:

   • In the same pan used for frying the fish, add a little more oil if needed. Sauté the spice paste until fragrant and the oil starts to separate from the paste.

4. Add Onion:

   • Add the sliced onion to the pan and cook until it becomes translucent and slightly caramelized, stirring frequently.

5. Season the Sambal:

   • Pour in some water to create a sauce. Add sweet soy sauce, sugar, and salt to taste. Stir well to combine.

6. Combine Fish and Sambal:

   • Gently add the fried mackerel fish back into the pan. Coat the fish thoroughly with the sambal sauce. Simmer for a few minutes until the flavors meld together and the sambal has infused into the fish.

7. Serve:

   • Transfer the mackerel to a serving dish. Spoon the remaining sambal sauce over the top of the fish. Garnish with fried shallots for added texture and flavor.

8. Enjoy:

   • Serve your Ikan Kembung Sambal Goreng Bombay with steamed rice or as part of a larger meal. Enjoy the vibrant, spicy flavors and crispy fish!

Happy cooking! 😊