Kembung Kuah Asam: A Flavorful Fish in Tangy Broth
Ingredients
- 2 whole mackerel (ikan kembung)
- 1 lemon
- Salt (to taste)
- 2 bay leaves (daun salam)
- 1 stalk lemongrass (sereh), bruised
- 1 bunch of basil leaves (kemangi)
- Ground pepper (lada bubuk)
- Bouillon powder (kaldu bubuk)
- Seasoning (penyedap rasa)
- Tamarind water (air asam jawa)
- 2 cups water
For the Spice Mix:
- 6 shallots (bawang merah), thinly sliced
- 3 cloves garlic (bawang putih), minced
- 3 red curly chilies (cabe merah keriting), sliced
- 6 red bird’s eye chilies (cabe rawit merah), sliced
- 1-inch piece of ginger (jahe), minced
- 1-inch piece of candlenut (kemiri), minced
Instructions
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Prepare the Fish: Begin by cleaning the mackerel thoroughly under cold running water. Once cleaned, sprinkle the fish with salt and squeeze the juice of the lemon over them. Set aside to marinate while you prepare the broth.
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Sauté the Spices: In a large pot, heat a splash of oil over medium heat. Add the sliced shallots, minced garlic, red curly chilies, and bird’s eye chilies. Sauté the mixture until the spices are fragrant and softened, ensuring they are cooked through but not browned.
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Add Aromatics: Incorporate the bay leaves and bruised lemongrass into the pot. Continue to sauté for a few more minutes until the aromatics release their lovely fragrances.
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Simmer the Broth: Pour in the 2 cups of water and bring the mixture to a boil. Once boiling, season with salt, ground pepper, bouillon powder, and seasoning. Add the tamarind water to introduce a delightful tanginess. Taste the broth and adjust the seasoning as necessary.
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Cook the Fish: When the broth is boiling, gently place the marinated mackerel into the pot. Allow the fish to cook until it is fully cooked through on both sides, about 5-7 minutes depending on thickness.
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Add the Basil: Just before serving, add the fresh basil leaves to the pot. Allow them to wilt for a minute in the hot broth, which will enhance the aroma and flavor of your dish.
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Serve: Your Kembung Kuah Asam is now ready to be enjoyed! Serve it hot with steamed rice, allowing the rich, tangy broth to complement the fish beautifully.
Tips for a Perfect Dish
- For added depth of flavor, consider marinating the fish with the lemon juice and salt for at least 30 minutes before cooking.
- Adjust the level of heat by modifying the amount of bird’s eye chilies based on your preference for spiciness.
- This dish pairs wonderfully with a side of steamed vegetables or a fresh salad to balance the flavors.
Enjoy Your Meal!
Dive into this delightful bowl of Kembung Kuah Asam, where every sip brings together the freshness of the sea and the vibrant tanginess of spices, making it a perfect dish for any occasion.
