Kembung Garang Asem Maknyuss

Indulge in the vibrant flavors of Kembung Garang Asem Maknyuss, a delightful Indonesian dish that showcases the succulent taste of mackerel fish, beautifully complemented by a tangy and aromatic broth. Perfect for a family gathering or a cozy dinner, this recipe is sure to impress and satisfy.

Ingredients

• 2 large mackerel fish, cleaned and cut into three pieces
• 1 stalk lemongrass, smashed
• 3 bay leaves
• 5 kaffir lime leaves
• 1 medium tomato, sliced into six wedges
• 1/2 teaspoon tamarind, dissolved in a little water
• 1/2 large lime
• 5 shallots
• 3 cloves garlic
• 1 candlenut
• 1 piece turmeric, about the size of your thumb
• 1 piece ginger, about the size of your thumb
• 1 piece galangal, about the size of your thumb
• 10 bird’s eye chilies, whole
• 1/2 teaspoon sugar
• Salt, to taste
• Cooking oil, as needed

Instructions

1. Prepare the Fish: Begin by cleaning the mackerel thoroughly. Cut each fish into three pieces and marinate them with salt and lime juice. This step not only enhances the flavor but also helps to tenderize the fish.

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2. Make the Spice Paste: In a blender or mortar and pestle, combine the shallots, garlic, candlenut, turmeric, ginger, and galangal. Grind until you achieve a smooth paste. Leave the bird’s eye chilies whole to add a touch of heat without overwhelming the dish.

3. Sauté the Aromatics: In a large pan, heat a generous amount of cooking oil over medium heat. Add the spice paste and sauté until it becomes fragrant, releasing its essential oils and aromas.

4. Add Herbs and Tamarind: Once the spices are fragrant, add the smashed lemongrass, bay leaves, and kaffir lime leaves. Follow with the dissolved tamarind, allowing the mixture to simmer and the flavors to meld together.

5. Simmer the Broth: Pour in two cups of water and bring the mixture to a boil. The broth should be aromatic and inviting.

6. Cook the Fish: Carefully add the marinated mackerel pieces and tomato wedges to the pot. Season with salt and sugar. If necessary, add more water until the fish is submerged in the flavorful broth. Cover the pan and let it cook for about 20 minutes, allowing the fish to absorb all the delicious flavors while the liquid reduces slightly.

7. Taste and Adjust: After 20 minutes, check the taste of the broth. Adjust seasoning if needed, ensuring a perfect balance of flavors.

8. Serve and Enjoy: Once cooked, serve the Kembung Garang Asem Maknyuss hot, garnished with the aromatic herbs and accompanied by steamed rice for a complete meal. Enjoy the vibrant, tangy flavors and the delightful textures of this traditional dish!

Tips for Success

• Fresh Ingredients: Using fresh fish and ingredients will significantly enhance the overall flavor of the dish.
• Adjust Spice Levels: If you prefer a milder taste, reduce the number of bird’s eye chilies or remove some before serving.
• Marination Time: Allow the fish to marinate for at least 30 minutes for a more pronounced flavor.

Happy cooking! Enjoy your culinary adventure with this delicious Kembung Garang Asem Maknyuss recipe.