Ingredients
| Ingredient | Quantity |
|---|---|
| Mackerel fish | 6 small pieces |
| Garlic | 1 large clove |
| Shallot | 1 clove |
| Red chili peppers | 3 pieces |
| Bird’s eye chilies | 10 pieces |
| Large tomato | 1 piece |
| Candlenut | 1 piece |
| Shrimp paste | To taste |
| Black pepper | ½ teaspoon |
| Coriander | ½ teaspoon |
| Basil leaves | A handful |
| Sugar | To taste |
| Salt | To taste |
Instructions
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Prepare the Fish: Begin by frying the mackerel pieces until they are half-cooked. Once done, set them aside to cool slightly.
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Blend the Spices: In a blender, combine the garlic, shallot, red chili peppers, bird’s eye chilies, and candlenut. Blend until you achieve a smooth paste.
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Cook the Spice Mixture: In a skillet, sauté the blended spices over medium heat until fragrant. Add a splash of water along with sugar and salt to taste, stirring well.
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Combine the Ingredients: Gently add the fried mackerel to the skillet, ensuring the fish is well coated with the spice mixture. Allow it to simmer until the sauce thickens and the flavors meld.
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Add the Basil: Once the sauce has reduced, fold in the fresh basil leaves and cook until they are wilted.
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Serve: Remove from heat and serve hot, accompanied by steamed rice for a truly satisfying meal.
Enjoy the rich flavors and aromas of Pepes Tongkol Daun Kemangi, a dish that beautifully captures the essence of Indonesian cuisine!