Ingredients
- 500 grams Mackerel (Ikan Kembung)
- 1 ripe pineapple, cut into chunks
- 1 stalk lemongrass, bruised
- 1 thumb-sized galangal, sliced
- 2 bay leaves
- 1 tablespoon tamarind paste
- 5-6 bird’s eye chilies (cabe rawit), or to taste
- For the spice paste:
- 4 cloves garlic
- 14 shallots
- 1 tablespoon shrimp paste (terasi), preferably Bangka shrimp paste
- 6 large red chilies
- 6 red bird’s eye chilies
- 2 turmeric roots (kunyit)
- 5 candle nuts (kemiri)
- Additional galangal (kengkuas) if desired
Steps:
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Prepare the Broth:
- In a pot, combine the pineapple chunks, tamarind paste, and enough water to cover the ingredients. Bring to a boil over medium heat. Once it begins to boil, add the sliced galangal, bruised lemongrass, and bay leaves. Allow it to simmer gently to extract the flavors from the pineapple and spices.
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Prepare the Spice Paste:
- While the broth is simmering, grind the garlic, shallots, shrimp paste, red chilies, bird’s eye chilies, turmeric roots, and candle nuts into a fine paste using a mortar and pestle or a food processor.
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Cook the Spice Paste:
- Heat a small amount of oil in a pan over medium heat. Add the ground spice paste and sauté until fragrant and the oil begins to separate from the paste. This should take about 5-7 minutes.
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Combine and Simmer:
- Add the sautéed spice paste to the simmering pot of pineapple broth. Stir well to incorporate the flavors. Season with sugar and salt to taste.
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Add the Mackerel:
- Before adding the fish, rub it with a little lime juice to reduce any strong fishy odor. Gently place the mackerel into the pot, ensuring it is submerged in the broth. Cook until the fish is fully cooked and has absorbed the flavors, which should take about 10-15 minutes.
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Serve:
- Once the fish is cooked and the flavors have melded together, remove the pot from heat. Serve the Lempah Kuning Ikan Kembung hot, with steamed rice or as a standalone dish.
Enjoy this vibrant and aromatic Indonesian dish that perfectly balances sweet, tangy, and spicy flavors.