Spicy Mackerel with Pete (Ikan Tongkol Sambal Pete)
Ingredients:
- 10 pieces of mackerel (Ikan Tongkol), cut into portions
- 1 stick of pete (stink beans), peeled
- 5 curly red chilies
- 5 red bird’s eye chilies
- 3 cloves of garlic
- 3 shallots
- 1 tomato, sliced
- 3 bay leaves
- 1 kaffir lime leaf
- 1 piece of galangal, crushed
- 1/2 teaspoon of MSG (sasa)
- 1 tablespoon of granulated sugar
- Salt to taste
Instructions:
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Prepare the Fish: Begin by frying the mackerel pieces in hot oil until they turn golden brown and crispy. Once done, remove them from the pan and let them drain on paper towels to remove excess oil.
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Prepare the Spice Paste: Using a mortar and pestle, pound together the curly red chilies, bird’s eye chilies, garlic, shallots, and salt until you achieve a coarse paste. Crush the galangal lightly to release its flavors.
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Cook the Sambal: Heat a wok or a large pan over medium heat. Add the pounded spice paste, bay leaves, and kaffir lime leaf, and sauté until the mixture becomes fragrant. This should take about 3-4 minutes.
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Add Pete and Tomatoes: Add the peeled pete beans to the pan and sauté for another minute. Then, add the sliced tomatoes, MSG (sasa), and granulated sugar. Stir well to combine all the ingredients.
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Combine and Simmer: Finally, add the fried mackerel pieces to the pan. Stir gently to coat the fish with the sambal mixture. Let everything simmer for a few more minutes to allow the flavors to meld together.
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Serve and Enjoy: Once everything is well combined and heated through, your Spicy Mackerel with Pete is ready to be served. Enjoy this dish with a side of steamed rice for a complete and satisfying meal.
Tips:
- Adjust the number of chilies according to your heat preference.
- Make sure to fry the mackerel until it’s crispy to add a delightful texture to the dish.
- For an extra burst of freshness, you can add a squeeze of lime juice just before serving.
Selamat mencoba dan selamat menikmati! (Happy cooking and enjoy your meal!)
