Kembung with White Cabbage in Rujak Spice Sauce
Ingredients
| Ingredient | Quantity |
|---|---|
| Mackerel fish (Ikan Kembung) | 4 large, cut into 8 pieces |
| White cabbage (Sawi Putih) | 1 bunch, chopped to preference |
| Coconut milk (Santan Kara) | 1 package |
| Bay leaves (Daun Salam) | 2 leaves |
| Kaffir lime leaves (Daun Jeruk) | 2 leaves |
| Galangal (Lengkuas) | 1 piece, crushed |
| Tamarind juice (Air Asam Jawa) | 1 tablespoon |
| Salt | to taste |
| Sugar | to taste |
| Seasoning powder (Masako) | to taste |
| Cooking oil | as needed |
| Water | as needed |
| Olive oil | a few drops (optional) |
| Shallots (Bawang Merah) | 8 cloves |
| Garlic (Bawang Putih) | 6 cloves |
| Large red chili peppers (Cabe Merah) | 10 pieces |
| Red bird’s eye chilies (Cabe Rawit) | 6 pieces |
| Candlenuts (Kemiri) | 3 nuts |
| Onion (Bawang Bombay) | 1, sliced (optional) |
Instructions
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Fry the Fish: Begin by frying the mackerel pieces in hot oil until they are cooked through and golden brown. Once done, remove them from the oil and let them drain on paper towels to absorb excess oil.
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Prepare the Spice Paste: In a food processor or mortar and pestle, blend together the shallots, garlic, red chilies, and candlenuts until you achieve a smooth paste.
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Sauté the Aromatics: In a large pan, heat a bit of oil over medium heat and sauté the spice paste along with the sliced onion (if using) until fragrant and golden.
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Add the Aromatic Leaves: Incorporate the bay leaves, kaffir lime leaves, and crushed galangal into the pan. Stir well to release their flavors.
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Simmer the Sauce: Pour in enough water to create a broth, and bring it to a boil. Then add the coconut milk, tamarind juice, salt, sugar, and seasoning powder. Stir to combine and adjust the seasoning to taste.
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Incorporate the Fish: Once the sauce is simmering, gently add the fried mackerel back into the pan. Allow the fish to soak in the flavors of the sauce, ensuring it is evenly coated.
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Add the Cabbage: Finally, add the chopped white cabbage to the pan and stir it into the sauce. Cook until the cabbage is slightly wilted but still retains its crunch.
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Serve: Your Kembung with White Cabbage in Rujak Spice Sauce is now ready! Serve warm and enjoy this delightful dish, perfect with steamed rice.
Nutritional Information
| Nutrient | Amount per Serving (Approx.) |
|---|---|
| Calories | 350 |
| Protein | 20g |
| Carbohydrates | 15g |
| Fat | 25g |
| Fiber | 3g |
| Sodium | 500mg |
This vibrant dish combines the rich flavors of fried mackerel with the refreshing crunch of white cabbage, all enveloped in a fragrant, spicy sauce that celebrates the essence of traditional Indonesian cuisine. Enjoy this culinary journey and share it with family and friends!
