Title: Grilled Mackerel on a Non-Stick Pan (Ikan Kembung Bakar Teflon)
Grilled Mackerel, or Ikan Kembung Bakar, is a delightful Indonesian dish that showcases the rich flavors of fresh fish combined with aromatic spices and a tangy dipping sauce. This recipe is particularly convenient as it utilizes a non-stick pan, ensuring that the fish cooks beautifully without sticking. Serve this dish with a spicy sambal for a true taste of Indonesia that will surely impress your family and friends.
Ingredients
| Ingredient | Quantity |
|---|---|
| Mackerel Fish (Ikan Kembung) | 2 whole fish |
| Lime (Jeruk Nipis) | 1 whole |
| Salt (Garam) | 1 tablespoon |
Spice Paste (Bumbu Halus)
| Ingredient | Quantity |
|---|---|
| Garlic (Bawang Putih) | 5 cloves |
| Shallots (Bawang Merah) | 3 cloves |
| Ginger (Jahe) | 1 small piece |
| Galangal (Lengkuas) | 1 small piece |
| Coriander (Ketumbar) | 1/2 teaspoon |
| Ground Black Pepper (Lada Hitam Bubuk) | 1 teaspoon |
| Salt (Garam) | 1 teaspoon |
| Lime (Jeruk Nipis) | 1 whole |
Sambal Terasi (Chili Shrimp Paste)
| Ingredient | Quantity |
|---|---|
| Chili (Cabe Halus) | To taste |
| Shallots (Bawang Merah) | 2 cloves |
| Garlic (Bawang Putih) | 1 clove |
| Sugar | To taste |
| Salt | To taste |
| Grilled Shrimp Paste (Terasi Bakar) | A pinch |
| Lime (Jeruk Nipis) | 1 whole |
Nutritional Information
(Per serving, approximate values may vary)
| Nutrient | Amount |
|---|---|
| Calories | 200 |
| Protein | 25g |
| Fat | 10g |
| Carbohydrates | 5g |
| Fiber | 1g |
| Sodium | 300mg |
Instructions
-
Prepare the Fish: Begin by cleaning the mackerel fish thoroughly. Make a small incision along the belly of the fish and rinse it under cold running water. Squeeze the juice of one lime over the fish and sprinkle it with salt. Allow the fish to marinate for about 15 minutes to absorb the flavors.
-
Make the Spice Paste: While the fish is marinating, prepare the spice paste. In a blender, combine the garlic, shallots, ginger, galangal, coriander, ground black pepper, and salt. Add just enough water to facilitate blending and process until the mixture becomes a smooth paste.
-
Marinate the Fish: After the fish has marinated, take the spice paste and generously coat the fish with it. Ensure that the spice mixture is evenly distributed over the entire surface of the fish. Let it marinate for an additional 30 minutes to enhance the flavors.
-
Preheat the Non-Stick Pan: Heat a non-stick pan (teflon) over medium heat. Add a small amount of oil to the pan, just enough to prevent the fish from sticking.
-
Grill the Fish: Carefully place the marinated mackerel in the hot pan. Use a brush to spread any remaining spice paste over the fish for additional flavor. Cover the pan with a lid and cook for about 15 minutes. Avoid flipping the fish prematurely to prevent it from breaking apart.
-
Flip and Finish Cooking: After 15 minutes, gently flip the fish to the other side. Cover the pan again and cook for an additional 10 minutes, ensuring the lid remains on to keep the moisture in.
-
Prepare the Sambal Terasi: While the fish is finishing cooking, prepare the sambal. In a small pan, heat some oil and add the sliced shallots and garlic. Sauté until fragrant. Then, stir in the chili paste, sugar, salt, and the grilled shrimp paste. Adjust the seasoning with lime juice to taste. Cook for a few minutes until the sambal is well combined and heated through.
-
Serve: Once the mackerel is fully cooked and has a nice golden brown color, remove it from the pan and serve it on a platter. Drizzle with additional lime juice and pair it with the sambal terasi for dipping.
Enjoy the grilled mackerel alongside steamed rice and a fresh salad, making for a satisfying meal that embodies the vibrant flavors of Indonesian cuisine. The combination of the rich, smoky fish with the zesty sambal will transport you to the bustling streets of Indonesia with every bite!
