Indonesian fish recipes
Tangy Ikan Kembung in Pineapple Broth: A Refreshing Indonesian Delight
Ikan Kembung Kuah Asem Segeerrr Recipe
Ingredients:
| Quantity | Ingredient |
|---|---|
| 6 | Ikan Kembung |
| 1 | Ripe Pineapple (diced) |
| 3 | Red Chilies (sliced) |
| 10 | Bird’s Eye Chilies (mashed) |
| 7 | Shallots (mashed) |
| 3 | Garlic (mashed) |
| Turmeric (smashed) | |
| Galangal (smashed) | |
| Ginger (smashed) | |
| Cooking oil, salt & seasoning (to taste) |
Instructions:
- Begin by cleaning the ikan kembung thoroughly, then cut each fish into two pieces or as desired.
- Heat a generous amount of cooking oil in a pan. Once hot, add the mashed shallots, garlic, and the smashed spices: ginger, turmeric, and galangal. Sauté until fragrant, filling your kitchen with aromatic delight.
- Pour in water and add the diced pineapple, along with salt and seasoning to taste. Bring the mixture to a boil, allowing the flavors to meld beautifully.
- Gently introduce the ikan kembung into the bubbling broth. Cook just until the fish is tender and fully cooked, being cautious not to overcook as ikan kembung cooks quickly.
- Once done, lift the fish out carefully and serve hot, savoring the tangy and refreshing notes of this delightful dish.
Enjoy your Ikan Kembung Kuah Asem Segeerrr, perfect for a vibrant meal that brings a taste of the sea to your table!
