Kembung Garang Asem Maknyuss (Tangy and Spicy Mackerel Stew)
If youโre looking for an authentic and aromatic Indonesian dish, Kembung Garang Asem will take your taste buds on a flavorful journey. This hearty and spicy mackerel stew brings together a tangy, spicy, and savory profile, enhanced by fresh herbs and spices that are essential to Indonesian cuisine. The dish is perfect for those who love a robust, flavor-packed meal with just the right balance of acidity from tamarind and the richness of the fish. Letโs dive into how you can prepare this dish, from marinating the fish to serving it hot on the table.
Ingredients
| Ingredient | Quantity |
|---|---|
| Mackerel (Kembung), large | 2 pieces |
| Lemongrass (Sereh), bruised | 1 stalk |
| Salam leaves (Daun Salam) | 3 leaves |
| Kaffir lime leaves (Daun Jeruk) | 5 leaves |
| Tomato, medium-sized, sliced | 1 piece (cut into 6 wedges) |
| Tamarind, dissolved in water | 1/2 tsp (dissolved in a bit of water) |
| Large lime (Jeruk Nipis) | 1/2 piece (juiced) |
| Red onions (Bawang Merah) | 5 cloves |
| Garlic (Bawang Putih) | 3 cloves |
| Candlenut (Kemiri) | 1 piece |
| Fresh turmeric (Kunyit) | 1 small finger-length piece |
| Fresh ginger (Jahe) | 1 small finger-length piece |
| Fresh galangal (Lengkuas) | 1 small finger-length piece |
| Birdโs eye chilies (Cabe Rawit) | 10 pieces (leave whole) |
| Sugar (Gula Pasir) | 1/2 tsp |
| Salt (Secukupnya) | To taste |
| Cooking oil (Secukupnya) | For sautรฉing |
Instructions
| Step | Instructions |
|---|---|
| 1. Prepare the fish | Clean the mackerel thoroughly and cut it into three equal parts. Marinate with salt and lime juice. |
| 2. Make the spice paste | Blend together the red onions, garlic, candlenut, turmeric, ginger, and galangal into a smooth paste. Leave the birdโs eye chilies whole. |
| 3. Sautรฉ the spice paste | Heat some oil in a pan, and sautรฉ the spice paste until fragrant. |
| 4. Add aromatic herbs | Add the bruised lemongrass, bay leaves, and kaffir lime leaves to the pan, followed by the tamarind mixture. Sautรฉ until you can smell the lemongrass. |
| 5. Add water and boil | Pour in about 2 glasses of water, and bring to a boil. |
| 6. Cook the mackerel | Add the marinated mackerel, sliced tomato, salt, and sugar to the boiling mixture. Add extra water to ensure the fish is submerged in the sauce. |
| 7. Simmer the stew | Cover the pan and simmer for about 20 minutes until the water reduces and the fish is tender. |
| 8. Taste and serve | Adjust seasoning to taste, then serve hot with steamed rice or just as is for a warming dish. |
Tips for Success:
- Balancing flavors: The combination of tamarind, lime, and sugar offers a beautiful balance of tangy, sour, and sweet, which is signature to Indonesian stews. Donโt hesitate to adjust the seasoning based on your personal preference.
- Spice level: If you like it spicier, increase the number of birdโs eye chilies. If you prefer a milder heat, you can omit some of them.
- Fresh ingredients: Fresh turmeric, galangal, and ginger are key to authentic flavor. If you canโt find fresh versions, you can use the dried forms, but fresh is always best.
This Kembung Garang Asem is a versatile dish thatโs not only bursting with flavor but also quite nutritious. Mackerel is rich in omega-3 fatty acids, and when paired with the aromatic spices, it becomes a delectable meal that’s both comforting and healthy. Perfect for a family dinner or as part of a festive gathering, this Indonesian classic is sure to impress. Enjoy the delightful blend of flavors in every bite!
