This delightful Indonesian dish, Sambel Ulek Ikan Tenggiri, combines the bold flavors of fresh mackerel with a vibrant chili sauce, perfect for enhancing your culinary repertoire.
Ingredients
| Ingredient | Quantity |
|---|---|
| Mackerel (ikan tenggiri) | 100 grams (approx.) |
| Red chili peppers (cabe merah) | 10 pieces |
| Bird’s eye chili (cabe rawit) | 10 pieces |
| Shallots (bawang merah) | 2 pieces |
| Tomatoes | 2 pieces |
| Salt | To taste |
| Lime juice (jeruk nipis) | To taste (optional) |
Instructions
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Prepare the Base: Begin by boiling the red chili peppers, bird’s eye chili, shallots, and tomatoes in a pot. Make sure to add a pinch of salt to enhance the flavors during boiling.
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Pound the Spices: Once boiled, remove the skins from the tomatoes and transfer all the ingredients to a mortar and pestle (cobek). Add a bit more salt and pound the mixture until it reaches a smooth consistency, adjusting to your taste preferences.
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Cook the Mackerel: While preparing the sambel, fry the mackerel until it is cooked through. Once cooked, shred the fish into bite-sized pieces.
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Combine: Add the shredded mackerel to the sambel mixture in the mortar. Gently pound the fish with the sambel just enough for the flavors to meld—there’s no need to make it completely smooth.
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Finish with Lime: Squeeze fresh lime juice over the sambel to brighten the flavors, giving it a refreshing finish.
Serve your Sambel Ulek Ikan Tenggiri as a delicious side dish, pairing it with steamed rice or enjoying it as a standalone snack. Enjoy the ultimate taste of Indonesian cuisine!