Spicy Battered Mackerel (Ikan Kembung Tepung Bumbu Pedas)
Introduction
Indulge in the delightful flavors of Ikan Kembung Tepung Bumbu Pedas, a traditional Indonesian dish that combines the succulent taste of mackerel fish with a spicy and aromatic seasoning. This recipe showcases how simple ingredients can come together to create a mouthwatering meal that tantalizes the taste buds. Perfect for those who enjoy a touch of spice in their dishes, this recipe is both easy to prepare and immensely satisfying. Let’s dive into the vibrant world of Indonesian cuisine!
Ingredients
| Ingredient | Quantity |
|---|---|
| Fresh mackerel fish (ikan kembung) | 3 whole fish |
| All-purpose flour | Enough for coating |
| Bird’s eye chili (cabe rawit) | 5 pieces |
| Chicken broth or seasoning powder | To taste |
| Granulated sugar | To taste |
| Cooking oil | For frying |
| Spice Paste: | |
| Curly chili (cabe keriting) | 5 pieces |
| Shallots (bawang merah) | 5 cloves |
| Garlic (bawang putih) | 1 clove |
| Coriander seeds (ketumbar) | To taste |
Nutritional Information (per serving)
- Calories: 250
- Protein: 20g
- Fat: 15g
- Carbohydrates: 18g
- Fiber: 1g
- Sugar: 2g
- Sodium: Varies based on seasoning used
Preparation Steps
-
Prepare the Fish
Start by thoroughly cleaning the mackerel. Pat them dry with a paper towel to remove excess moisture. This step is crucial as it helps the flour adhere better to the fish and prevents sticking during frying. -
-
Coat the Fish
Lightly coat the cleaned mackerel with all-purpose flour. Ensure an even layer over the fish to create a crispy texture once fried. -
Fry the Fish
Heat a generous amount of cooking oil in a frying pan over medium heat. Once the oil is hot, carefully place the floured mackerel into the pan. Fry the fish until they turn a beautiful golden brown and are cooked through, which usually takes about 4-5 minutes on each side. Remove the fish from the pan and place them on a paper towel to absorb excess oil. -
Make the Spice Paste
While the fish is frying, prepare the spice paste. In a blender or mortar and pestle, combine the curly chili, shallots, garlic, and coriander seeds. Blend until you achieve a smooth paste. -
Sauté the Spice Paste
In the same pan used for frying the fish, add a little more oil if necessary. Add the spice paste to the pan and sauté over medium heat until fragrant, approximately 2-3 minutes. -
Add Seasoning
Incorporate chicken broth or seasoning powder and granulated sugar to the sautéed spice mixture. Mix well and adjust to your taste preferences. If the mixture is too thick, add a small amount of water to achieve a sauce-like consistency. -
Combine with Chilis
Add the sliced bird’s eye chilies to the sautéed spice mixture, stirring to combine everything evenly. Allow it to simmer for a couple of minutes to meld the flavors together. -
Final Assembly
Gently add the fried mackerel to the pan with the spicy sauce. Toss to coat the fish thoroughly with the sauce, allowing it to absorb the flavors. Be careful not to break the fish apart. -
Serve
Once the fish is well coated with the spicy sauce, remove the pan from heat. Transfer the spicy battered mackerel to a serving platter and enjoy it hot with steamed rice or as part of a larger Indonesian meal.
Conclusion
Ikan Kembung Tepung Bumbu Pedas is not only a delightful representation of Indonesian culinary traditions but also a wonderful way to enjoy mackerel with a kick of heat. This dish encapsulates the essence of vibrant flavors and is sure to become a favorite at your dining table. Whether you’re hosting a special occasion or simply treating yourself to a delicious meal, this recipe promises a satisfying culinary experience that captures the heart and soul of Indonesia. Enjoy!
