Ingredients:
- 1/2 kg medium-sized mackerel, cleaned and gutted
- Jengkol (amount as desired), peeled and chopped
- Curly chilies
- Shallots
- Garlic
- Tomatoes
- Salt
- Granulated sugar
- Seasoning powder (optional)
- Cooking oil for frying
Instructions:
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Begin by preparing the mackerel. Clean and gut the fish, then cut into halves or thirds. Lightly season with salt, rubbing it into the fish. Set aside.
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Peel and chop the jengkol, ensuring to remove the outer skin.
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Using a food processor or mortar and pestle, grind together the curly chilies, shallots, garlic, and tomatoes until finely blended.
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Heat cooking oil in a frying pan over medium heat. Fry the chopped jengkol until golden brown, then remove from the oil and set aside. Next, fry the prepared mackerel until it turns golden brown as well. Remove and drain excess oil on paper towels.
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In the same pan, using the remaining oil, sauté the ground spice mixture until fragrant and cooked through. Season with salt, sugar, and seasoning powder to taste, adjusting according to preference.
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Add the fried mackerel and jengkol into the sautéed spice mixture. Gently stir and coat the fish and jengkol with the spicy sauce. Cook briefly until everything is well combined and heated through.
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Once ready, transfer the spicy mackerel and jengkol sambal to a serving dish.
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Serve hot with steamed rice or as a side dish to complement your meal.
Enjoy this flavorful Indonesian dish with its unique blend of spices and textures!