Spicy Tamarind Mackerel with Crispy Tofu

Ikan Gabus Asem Pedas ala Mamais

Ingredients

• 2 large mackerel (ikan kembung), cleaned and squeezed with lime juice, then briefly fried
• 4 blocks of tofu, cut into small cubes and fried until golden
• 1 piece of galangal (laos), crushed
• 1 stalk of lemongrass, white part crushed
• 1 large red chili, sliced diagonally
• 5 bird’s eye chilies, sliced thinly (for extra heat)
• 2 medium tomatoes, sliced
• 1 teaspoon tamarind water (or use bilimbi if available; flavor may be slightly less sour)
• 1 tablespoon oyster sauce
• ½ teaspoon salt
• A pinch of sugar
• ¼ teaspoon ground pepper
• Flavoring powder (optional)
• 150 ml water
• Ground spices:
  • 2 tablespoons yellow spice paste (previously shared in my profile; search for “bumbu kuning”)

Steps

1. Sauté the Ground Spices: Begin by heating oil in a pan, then sauté the ground spices along with shallots, crushed galangal, and lemongrass until fragrant.

2. Add the Chilies: Incorporate the sliced red and bird’s eye chilies into the mixture, stirring until well combined.

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3. Add the Fish and Tofu: Gently place the fried mackerel and tofu cubes into the pan, followed by the sliced tomatoes. Stir everything together to ensure the flavors meld.

4. Pour in the Water: Add the water to the pan, followed by the oyster sauce. Stir to combine all the ingredients thoroughly.

5. Season the Dish: Sprinkle in the salt, sugar, ground pepper, and flavoring powder. Taste and adjust the seasoning as needed.

6. Simmer: Allow the dish to simmer until the liquid reduces and the spices fully infuse into the fish and tofu, resulting in a rich and flavorful sauce.

7. Serve: Once the sauce has thickened and the flavors are well combined, serve your Ikan Gabus Asem Pedas hot, enjoying the delightful blend of spicy and sour flavors.

Enjoy Your Meal!

This recipe captures the essence of traditional Indonesian cuisine, balancing the spiciness of chilies with the sourness of tamarind, making it a perfect dish for any occasion.