Title: Spicy Stir-Fried Mackerel with Green Chilies (Ikan Kembung Tumis Cabai Hijau)
This vibrant and flavorful dish, Ikan Kembung Tumis Cabai Hijau, features succulent fried mackerel stir-fried in a savory and spicy sauce with aromatic herbs and fresh green chilies. Perfect for those who crave bold, spicy flavors, this dish is an excellent option for a hearty meal, paired with steamed rice. Here’s the recipe for this Indonesian favorite.
Ingredients
| Ingredient | Quantity |
|---|---|
| Mackerel fish (Ikan Kembung), cut in half | 3 whole fish |
| Lime juice (for marinating) | Juice of 1 lime |
| Fish frying mix (Bumbu Ikan Goreng) | 1/2 packet (store-bought or homemade) |
| Garlic, finely chopped | 2 cloves |
| Small onion (or 6 shallots), sliced | 1 small onion (or 6 shallots) |
| Curly green chili, sliced diagonally | 15 pieces |
| Green bird’s eye chili (Cabai Rawit), sliced | 15 pieces |
| Fresh ginger (Laos), smashed | 1 thumb-sized piece |
| Kaffir lime leaf (Daun Salam) | 1 leaf |
| Oyster sauce (Saori) | 1 teaspoon |
| Ground black pepper | To taste |
| Salt | To taste |
| Sugar | To taste |
| Seasoning (Optional) | To taste (MSG or bouillon) |
Instructions
-
Prepare the Fish:
- First, rub the mackerel fish with the fish frying mix and squeeze the juice of one lime over them. Let the fish marinate for about 15 minutes.
- In the meantime, heat a pan with oil and fry the marinated fish until they turn golden brown. Remove the fish from the pan and drain on paper towels to remove excess oil. Set aside.
-
Stir-Fry the Aromatics:
- In the same pan, heat a bit of oil, and sauté the chopped garlic, sliced onions (or shallots), curly green chilies, bird’s eye green chilies, smashed ginger, and kaffir lime leaf until the mixture becomes fragrant and the chilies start to soften.
-
Simmer the Sauce:
- Add enough water to the pan to create a sauce base. Bring the mixture to a boil.
- Once the sauce is boiling, stir in the oyster sauce, salt, ground black pepper, sugar, and season to taste. Adjust the seasoning according to your preference.
-
Combine the Fish and Sauce:
- Carefully add the fried mackerel to the pan, tossing gently so the fish is well-coated with the aromatic sauce.
- Let it cook on low heat, simmering until the sauce reduces by half and thickens slightly. The fish should absorb the flavors and the sauce should be nicely concentrated.
-
Finish and Serve:
- Once the sauce has thickened and reduced, turn off the heat. Serve the spicy stir-fried mackerel with green chilies hot, garnished with extra fresh chilies if desired. Enjoy with steamed rice for a satisfying meal.
Nutritional Information (Approximation per serving)
| Nutrient | Value |
|---|---|
| Calories | 280 kcal |
| Protein | 30 g |
| Carbohydrates | 5 g |
| Fat | 16 g |
| Fiber | 1 g |
| Sodium | 800 mg |
| Cholesterol | 75 mg |
This spicy and aromatic dish is a perfect balance of savory, spicy, and a hint of tangy from the lime. The mackerel, a rich source of protein and healthy fats, makes for a satisfying and flavorful meal. Whether served for dinner or as part of a festive spread, Ikan Kembung Tumis Cabai Hijau is sure to impress with its bold flavors and fragrant aroma.
