Yellow Spiced Mackerel (Ikan Kembung Bumbu Kuning)
Ingredients:
- 5 medium-sized mackerel fish
- 1 lime
- 6 shallots
- 3 cloves garlic
- 1 thumb-sized piece of turmeric
- 1 thumb-sized piece of ginger
- 2 candlenuts
- Bird’s eye chili (to taste)
- 1 stalk lemongrass
- 2 bay leaves
- 2 kaffir lime leaves
- 1 stalk green onion
- Salt and seasoning (to taste)
- Cooking oil
Instructions:
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Prepare the Fish: Begin by cleaning the mackerel thoroughly under cold water. Rub the fish with lime juice to remove any fishy odor. Let it sit for 5 to 10 minutes before rinsing again.
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Make the Spice Paste: While the fish is marinating, prepare the spice paste. In a blender or food processor, combine the shallots, garlic, turmeric, ginger, and candlenuts. Blend until you achieve a smooth paste. If you prefer a spicier dish, you can also include the bird’s eye chili in the paste; otherwise, leave them whole for a milder flavor.
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Cook the Spice Paste: Heat a small amount of cooking oil in a pan over medium heat. Add the spice paste and sauté until fragrant. Stir in salt and seasoning to taste. Add the lemongrass, bay leaves, and kaffir lime leaves to the pan. Pour in enough water to create a sauce base and bring to a boil.
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Add the Fish: Once the sauce reaches a rolling boil, carefully add the mackerel fish to the pan. Add the whole bird’s eye chili (if using) and the green onion. Reduce the heat and simmer for approximately 5 minutes or until the fish is cooked through.
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Serve: The Yellow Spiced Mackerel is now ready to be served. Enjoy it with steamed rice or as part of a larger meal.
This recipe provides a delicious, aromatic dish that highlights the vibrant flavors of traditional Indonesian cuisine. Perfect for a family dinner or to impress guests with a taste of exotic flavors.
