Sambalado Cue Tongkol Recipe
Ingredients:
| Ingredient | Quantity |
|---|---|
| Medium-sized mackerel fish (Tongkol) | 1 basket |
| Lemongrass (bruised) | 1 stalk |
| Bay leaves | 2 leaves |
| Sugar | To taste |
| Salt | To taste |
| Lime | 1 piece |
Spice Paste (Bumbu Halus):
| Ingredient | Quantity |
|---|---|
| Red bird’s eye chili (cabai rawit merah) | 5 pieces |
| Red curly chili (cabai merah kriting) | 7 pieces |
| Green bird’s eye chili (cabai rawit hijau) | 5 pieces |
| Large red chili (seeded) | 2 pieces |
| Shallots | 6 cloves |
| Garlic | 3 cloves |
| Fried candlenuts (kemiri) | 2 nuts |
| Fresh ginger | 1 thumb-size |
| Fresh turmeric | 1 thumb-size |
| Aromatic ginger (kencur) | 1 thumb-size |
| Galangal (lengkuas) | 1 cm |
Instructions:
-
Prepare the Fish:
Clean the mackerel fish thoroughly by removing the head and deboning it. Set aside the cleaned fish to be fried. -
Fry the Fish:
Heat oil in a frying pan. Once the oil is hot, fry the mackerel until it turns golden brown and crispy. Once cooked, remove the fish from the pan and set it aside on a plate. -
Prepare the Spice Paste (Bumbu Halus):
Using a mortar and pestle or a food processor, grind all the chilies (bird’s eye, curly, and large red chili), shallots, garlic, fried candlenuts, ginger, turmeric, aromatic ginger (kencur), and galangal into a smooth paste. -
Sauté the Spice Paste:
In a clean pan, heat a little more oil. Sauté the ground spice paste until fragrant. This should take a few minutes. Add the bay leaves and bruised lemongrass stalk to the pan. -
Add Liquid and Seasoning:
Once the spices are aromatic, pour in approximately 200 ml of water. Stir well and let it simmer. Season with sugar and salt to your taste, and continue to cook for a few more minutes. -
Add the Fish to the Sauce:
Carefully place the fried mackerel into the pan with the simmering sauce. Stir to coat the fish evenly with the flavorful spice mixture. Squeeze fresh lime juice over the dish to enhance the taste. -
Adjust Seasoning and Serve:
Taste the dish and adjust seasoning as needed with additional salt or sugar. Once the flavors are well balanced, remove from heat and serve the Sambalado Cue Tongkol immediately with steamed rice.
This flavorful Indonesian dish combines the smoky fried mackerel with a spicy, zesty sambal, making it perfect for a hearty meal! Enjoy!
