Ikan Gembung Tauco with Green Chilies
Ingredients
| Ingredient | Quantity |
|---|---|
| Ikan gembung (mackerel) | 500 grams |
| Tauco (fermented soybean paste) | 100 grams |
| Green chilies (sliced) | To taste |
| Bird’s eye chilies (optional) | To taste |
| Shallots (thinly sliced) | 5 cloves |
| Garlic (thinly sliced) | 3 cloves |
| Tomato (diced) | To taste |
| Salt | To taste |
| Sugar | To taste |
| Water | As needed |
| Cooking oil | For frying |
Instructions
| Step | Description |
|---|---|
| 1 | Clean the Fish: Thoroughly clean the mackerel, removing any scales and innards. Rinse well and set aside. |
| 2 | Fry the Fish: In a pan, heat enough oil and fry the fish until it is cooked but not too crispy. Once done, remove the fish from the pan and set it aside. |
| 3 | Prepare the Aromatics: Thinly slice the shallots, garlic, green chilies, and tomatoes. |
| 4 | Sauté the Spices: In the same pan with some oil, sauté the shallots, garlic, green chilies, and tomatoes until they release a fragrant aroma. |
| 5 | Add the Tauco: Stir in the tauco (fermented soybean paste) into the sautéed aromatics. Add a small amount of water to create a light broth, and then season with sugar. Taste the mixture and adjust the seasoning with salt if needed. |
| 6 | Combine and Serve: Once the sauce is well-balanced, stir gently and let the flavors meld for a minute or two. Then, pour the sauce over the fried fish or place the fish back into the pan to coat it with the sauce. Serve hot on a plate. |
This savory dish of Ikan Gembung Tauco with Green Chilies brings together the richness of tauco, the mild heat of green chilies, and the subtle sweetness of tomatoes, complementing the tender fried mackerel perfectly. Enjoy this with a bowl of steamed rice for a delightful meal!
