Ingredients
- 500 grams of mackerel (ikan gembung)
- 100 grams of tauco (fermented soybeans)
- Green chilies to taste
- 5 small red chilies (cabe rawit)
- 3 red onions (bawang merah)
- Garlic to taste
- 1 tomato
- Salt to taste
- Sugar to taste
- Water
- Cooking oil
Instructions
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Prepare the Mackerel: Begin by thoroughly cleaning the mackerel to remove any residual scales or impurities. Pat the fish dry with a paper towel to ensure it crisps up nicely when fried.
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Fry the Fish: Heat a generous amount of cooking oil in a pan over medium heat. Fry the mackerel until it is golden brown and cooked through, but be careful not to over-crisp it. Once done, remove the fish from the pan and set aside on a plate lined with paper towels to absorb excess oil.
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Prepare the Aromatics: Slice the red onions, garlic, green chilies, and tomato into thin pieces. In the same pan used for frying the fish, add a bit more oil if necessary. Sauté the sliced onions, garlic, green chilies, and tomato until they become fragrant and the onions turn translucent.
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Make the Sauce: Add the tauco into the pan with the sautéed aromatics. Stir well to combine. Pour in a small amount of water to create a bit of sauce and help meld the flavors together. Add sugar and salt to taste. Taste the sauce and adjust the seasoning as needed, adding more salt if necessary.
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Combine and Serve: Gently stir the sauce to ensure all the ingredients are well mixed and heated through. Carefully place the fried mackerel back into the pan, allowing it to absorb some of the sauce. Cook for a few more minutes to ensure the fish is well-coated with the flavorful sauce.
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Final Touches: Once everything is well combined and the flavors have melded, remove the pan from the heat. Transfer the mackerel and sauce to a serving plate.
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Serve: Enjoy your Ikan Gembung with Tauco and Green Chilies served hot. This dish pairs wonderfully with steamed rice and a side of vegetables.
Notes
- Adjust the amount of green and red chilies according to your spice preference.
- Tauco adds a unique, savory depth to the dish, so it’s essential to balance it with sugar and salt.
This recipe brings together the rich flavors of tauco and the heat of chilies to complement the tender mackerel, making for a delightful and flavorful meal.