Ikan Kembung Asem Pedas: A Spicy and Sour Mackerel Delight
Dive into the vibrant flavors of Indonesian cuisine with this delightful recipe for Ikan Kembung Asem Pedas—a spicy and sour mackerel dish that tantalizes your taste buds with its combination of fresh ingredients and bold spices. This dish features succulent mackerel fish, cooked to perfection in a savory sauce infused with aromatic spices, and is perfect for those who love a good kick of heat. Let’s embark on this culinary journey together!
Ingredients
| Ingredient | Quantity |
|---|---|
| Mackerel fish (Ikan Kembung) | 2 whole fish |
| Red chili peppers | To taste |
| Bird’s eye chili (Cabe Rawit) | To taste (add more if desired) |
| Shallots | To taste |
| Garlic | To taste |
| Tomato | 1, chopped |
| Ginger | To taste |
| Tamarind (Asam Jawa) | To taste (with water) |
Instructions
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Prepare the Fish: Start by cleaning the mackerel fish thoroughly, then cut each fish into three pieces if they are large. This will help them cook evenly and absorb the flavors of the sauce.
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Sauté Aromatics: In a medium pan over medium heat, add a splash of oil and sauté the chopped shallots and ginger until they become fragrant and translucent. The aroma of sautéing shallots and ginger is a delightful prelude to the flavors that are about to unfold.
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Add Spices and Vegetables: Once the shallots are soft, add the sliced red chili peppers and the chopped tomato. Sauté the mixture for a few minutes until the tomatoes break down and meld with the aromatics, creating a rich and flavorful base.
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Incorporate Tamarind: After everything is nicely sautéed, pour in the tamarind water and add additional water as needed to create a broth. Stir well to combine all the flavors, and let it simmer for a few minutes to enhance the taste.
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Cook the Fish: Gently place the mackerel pieces into the pan, ensuring they are submerged in the broth. Cover the pan and let the fish cook until it is fully cooked through and flaky, about 10-15 minutes, depending on the thickness of the fish.
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Season to Taste: Once the fish is cooked, season the dish with salt, sugar, and a touch of MSG (micin) to enhance the flavors. Stir gently to ensure the seasoning is evenly distributed without breaking the fish apart.
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Serve and Enjoy: Once everything is well combined and heated through, remove the pan from heat. Your Ikan Kembung Asem Pedas is now ready to be served! Plate the dish and enjoy the spicy and sour delight alongside steamed rice for a complete meal.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 300 kcal |
| Protein | 25 g |
| Total Fat | 15 g |
| Saturated Fat | 3 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 2 g |
| Sugars | 4 g |
| Sodium | 500 mg |
Cooking Tips
- Adjust the number of chilis based on your heat preference; feel free to add more if you like it spicier!
- This dish pairs wonderfully with steamed jasmine rice, which balances the spicy and sour flavors beautifully.
- If tamarind is unavailable, a splash of lime or lemon juice can be a suitable substitute, though it will slightly alter the flavor profile.
Conclusion
Ikan Kembung Asem Pedas is more than just a meal; it’s an experience that brings the flavors of Indonesia right to your kitchen. With its perfect balance of spice and acidity, this dish is sure to become a favorite at your dinner table. Enjoy your cooking adventure, and savor each delightful bite!
