Tumis Tongkol Kemanggi (Spicy Mackerel with Kemanggi)
This Tumis Tongkol Kemanggi recipe brings together the rich flavors of mackerel, the aromatic essence of kemanggi (a type of herb), and a spicy, tangy blend of chili and herbs. This dish is deeply rooted in Indonesian cuisine, where bold flavors and aromatic ingredients blend harmoniously. The tender fish, infused with aromatic herbs, gives you a satisfying and fragrant experience. This version uses mackerel (Ikan Tongkol) combined with kemanggi, and is spiced to your preference. Let’s get started!
Ingredients
| Ingredient | Quantity |
|---|---|
| Small mackerel (Ikan Tongkol), shredded and bones removed | 10 small fish |
| Kemanggi (local herb, also known as Plectranthus amboinicus) | 2 plastic bags |
| Tomato, blended | 1 medium-sized tomato |
| Green bird’s eye chili (Cabe rawit hijau), blended | 20 small chilies |
| Dried red chili (Cabe kriting), sliced | 10 dried chilies |
| Onion (Bawang bombay), sliced | 1 medium onion |
| Shallots (Bawang merah), sliced | 5 cloves of shallot |
| Garlic (Bawang putih), sliced | 4 cloves of garlic |
| Lemongrass (Sereh), sliced | 1 stalk |
| Lime leaves (Daun jeruk), torn | 4 leaves |
| Bay leaves (Daun salam), torn | 3 leaves |
| Ginger and galangal, blended | To taste |
| Salt, sugar, coriander powder, seasoning (Ladaku), and MSG (Maggi), to taste | As needed |
Instructions
-
Prepare the Fish
Begin by shredding the mackerel (Ikan Tongkol), removing any bones. Heat some oil in a pan and fry the shredded fish until it is half-cooked (golden brown on the outside but still moist inside). Once done, remove the fish and set it aside. -
-
Prepare the Spicy Paste
In a blender, combine the green bird’s eye chili, ginger, galangal, and tomato. Blend until smooth. Pour the mixture into a bowl and add the torn lime leaves (daun jeruk) and bay leaves (daun salam) to the blend. -
Prepare the Aromatics
Slice the shallots, garlic, dried red chilies (Cabe kriting), onion (Bawang bombay), and lemongrass (Sereh). -
Wash the Kemanggi
Thoroughly wash the kemanggi leaves, ensuring they are clean and free of any dirt. -
Tumis (Sauté)
In a hot pan, heat some oil and sauté the sliced aromatics (step 3) until fragrant. This will bring out the wonderful aromas of the onion, garlic, lemongrass, and chilies. -
Combine the Ingredients
Add the blended spicy paste (from step 2) to the pan. Stir the ingredients together until the paste becomes aromatic and the spices are well integrated into the oil. -
Add the Half-Cooked Fish
Now, add the fried mackerel (from step 1) to the pan. Mix it well with the paste and the aromatics, allowing the flavors to meld together. -
Season to Taste
Season the dish with salt, sugar, coriander powder, seasoning (Ladaku), and MSG (Maggi), adjusting the flavors to your preference. -
Add the Kemanggi
Finally, add the kemanggi leaves (step 4) to the pan. Stir everything together gently and let it simmer for a few more minutes so the herbs can infuse their flavors into the fish. -
Serve
Once everything is well mixed and the dish is aromatic, taste and adjust the seasoning if necessary. Serve your Tumis Tongkol Kemanggi hot with steamed rice.
Enjoy this vibrant, spicy, and fragrant dish with the bold flavors of Indonesian cuisine, made with fresh and aromatic ingredients that will leave you coming back for more!
Nutritional Information (per serving, approximate)
| Nutrient | Amount |
|---|---|
| Calories | ~300 kcal |
| Protein | ~20 g |
| Carbohydrates | ~5 g |
| Fat | ~22 g |
| Fiber | ~3 g |
| Sodium | ~450 mg |
| Vitamin A | ~15% of daily value |
| Vitamin C | ~25% of daily value |
Enjoy this Tumis Tongkol Kemanggi as a hearty and flavorful meal that embodies the unique flavors of Indonesian cooking. It’s a dish full of bold spices, rich herbs, and the heartiness of mackerel that pairs perfectly with steamed rice.
