Ikan Kembung Tumis Cabai Hijau
Ingredients:
- 3 mackerel fish (ikan kembung), halved and marinated with lime juice
- 1/2 packet fish frying seasoning (such as Racik)
- 2 cloves garlic, minced
- 1 small onion (or 6 shallots), sliced
- 15 curly green chilies, diagonally sliced
- 15 bird’s eye green chilies, sliced
- 1 thumb-sized piece of galangal (laos), crushed
- 1 bay leaf
- 1 teaspoon Saori oyster sauce
- Salt, to taste
- Ground pepper, to taste
- Sugar, to taste
- Flavor enhancer, to taste
- Water, as needed
Instructions:
-
Prepare the Fish:
Start by coating the halved mackerel fish with the fish frying seasoning. Allow the fish to marinate for about 15 minutes, then fry in hot oil until golden brown. Once cooked, drain and set aside. -
Sauté the Aromatics:
In a large pan, heat a little oil over medium heat. Add the minced garlic, sliced onion, curly green chilies, bird’s eye chilies, crushed galangal, and bay leaf. Sauté until fragrant and the onions become translucent. -
Create the Sauce:
Pour in enough water to cover the ingredients in the pan. Bring the mixture to a boil, then add the Saori oyster sauce, salt, ground pepper, sugar, and flavor enhancer. Taste and adjust the seasoning as needed. -
Combine the Ingredients:
Gently add the fried mackerel to the pan, ensuring that each piece is well coated with the sauce. Stir gently to combine and cook until the liquid has reduced by half. -
Serve:
Once the sauce has thickened, turn off the heat. Your Ikan Kembung Tumis Cabai Hijau is ready to be enjoyed. Serve hot with steamed rice for a delicious meal.
Enjoy your flavorful Ikan Kembung Tumis Cabai Hijau, a delightful dish that perfectly balances the freshness of the fish with the spicy kick of green chilies!
