Ikan Kembung Bumbu Kuning
Ingredients:
- 4-5 mackerel fish (split into two if preferred)
- Juice of 1 lime
- 1 teaspoon white pepper powder
- 2 bay leaves
- 2 kaffir lime leaves
- 1/2 teaspoon lemongrass
- Fresh galangal (quantity to taste)
- 10 small red and green chili peppers (or to taste)
- Cooking oil
- Salt, to taste
- Sugar, to taste
For the Spice Paste:
- 2 cloves garlic
- 5 shallots
- Fresh turmeric (amount to taste)
- 1 candle nut (kemiri)
Steps:
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Prepare the Fish:
- Clean the mackerel thoroughly. Squeeze lime juice over the fish and sprinkle with white pepper powder. Let it marinate for about 15 minutes.
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Prepare the Spice Paste:
- Clean the shallots, garlic, chili peppers, candle nut, galangal, bay leaves, lemongrass, kaffir lime leaves, and turmeric.
- Blend the turmeric, shallots, garlic, and candle nut together. Add a little oil to ease the blending process.
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Season the Fish:
- Rinse the fish again and season with salt, pepper, and sugar. Allow it to marinate for a short while.
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Fry the Fish:
- Heat cooking oil in a pan. Fry the fish until cooked through, but be careful not to overcook it. The fish should be golden brown but not too dry.
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Prepare the Yellow Sauce:
- In a separate pan, heat some oil and sauté the prepared spice paste. Add the bay leaves, lemongrass, galangal, and kaffir lime leaves.
- Once the spices release their aroma, add the whole chili peppers (do not cut them).
- Pour in a sufficient amount of water, then season with salt and sugar to taste.
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Combine and Serve:
- Add the fried fish to the sauce, making sure it’s well coated. Adjust the seasoning to your preference.
- Allow the fish to simmer in the sauce for a few minutes to absorb the flavors.
- Serve hot and enjoy with your loved ones.
This vibrant Indonesian dish, Ikan Kembung Bumbu Kuning, is a perfect blend of spicy, tangy, and savory flavors. It’s an ideal choice for a family meal, bringing warmth and satisfaction to your dining table.
