Kembung Suwir Sambal Korek: A Flavorful Indonesian Delight
Ingredients:
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For the Fish:
- 500 grams mackerel (ikan kembung)
- 1 lime (jeruk nipis)
- Salt, to taste
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For the Sambal:
- 7 curly red chilies (cabai keriting)
- 10 red bird’s eye chilies (cabai rawit merah)
- 4 cloves garlic (bawang putih)
- Salt and sugar, to taste
- Oil, for frying
Preparation Steps:
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Prepare the Fish:
Begin by cleaning the mackerel thoroughly. Squeeze the juice of the lime over the fish, ensuring it is well-coated. Sprinkle with salt to enhance the flavor. Heat oil in a pan and fry the fish until it’s cooked through and golden brown. Once done, remove from heat and let cool slightly before shredding the fish into bite-sized pieces. -
Make the Sambal:
In a mortar and pestle, coarsely grind the curly red chilies, bird’s eye chilies, and garlic together until they form a rough paste. Heat oil until it’s sizzling hot, then pour it over the ground chilies. Season the sambal with salt and sugar to taste, adjusting according to your preference for spiciness and sweetness. -
Combine and Serve:
In a large mixing bowl, combine the shredded mackerel with the sambal, tossing gently to ensure that the fish is well-coated with the spicy mixture. For an extra burst of flavor, squeeze more lime juice over the top. -
Final Touches:
Serve your Kembung Suwir Sambal Korek warm, accompanied by steamed rice for a complete and satisfying meal.
This vibrant dish captures the essence of Indonesian cuisine, combining fresh ingredients with a kick of spice that is sure to tantalize your taste buds. Enjoy the delightful balance of flavors in every bite!
