Ikan Kembung Mandi Bumbu Balado
Ingredients:
| Ingredient | Quantity |
|---|---|
| Medium Mackerel Fish (Ikan Kembung) | 7 fish |
| Shallots (Bawang Merah) | 6 cloves |
| Garlic (Bawang Putih) | 4 cloves |
| Bird’s Eye Chili (Cabe Rawit) | A handful |
| Large Tomatoes (Tomat) | 3 large |
| Red Chili Peppers (Cabe Merah Besar) | A handful |
| Salt (Garam) | To taste |
| Seasoning (Penyedap) | To taste |
| Cooking Oil (Minyak) | As needed for sautéing |
| Lime (Jeruk Nipis) | 1 lime |
| Bay Leaves (Daun Salam) | 2 leaves (optional) |
Instructions:
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Begin by thoroughly cleaning the mackerel, removing the scales. Rinse the fish under running water and marinate with the juice of one lime. Set aside to let the flavors infuse.
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In a pot, boil the bird’s eye chilies, shallots, garlic, and tomatoes until softened, which will make them easier to blend and also help prevent spoilage.
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Heat oil in a pan and fry the marinated fish until cooked through and golden brown.
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Once the boiling mixture is tender, blend it into a smooth paste. Heat some oil in a skillet and sauté the paste until fragrant. Season with salt, seasoning, and a touch of sugar. Add a little water and bring to a simmer.
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Gently fold in the fried fish, stirring until the mackerel is well-coated in the spicy sauce and the flavors meld together.
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Once everything is well combined and heated through, remove from heat and serve hot. Enjoy your flavorful Ikan Kembung Mandi Bumbu Balado!
