How to cook Balinese Spicy Mackerel (Ikan Bumbu Bali)
- 1 1/2 pounds mackerel
- 1 inch turmeric
- 1 lime
- Salad oil
- 1 lemon grass, crush
- 1 1/2 cup water
- 3 tablespoons kecap manis (sweet ketchup)
- 1/2 teaspoon salt
- 2 1/2 ounces red chilies
- 10 shallots
- 3 cloves garlic
- 5 candlenuts
- 1/2 inch ginger
- 1 tablespoon tamarind juice
- Salt to taste
- Sugar to taste
- Grind all the mix spice ingredients in the blender.
- Scrape the scales off and wash the mackerel, cut into pieces in appropriate size, macerate with salt, squeezed lime juice and turmeric for 10-20 minutes.
- Heat the oil in a frying pan, pan fry the mackerel.
- Heat the oil, fry ground mix spice and lemon grass until fragrant. Add water and kecap manis (sweet ketchup) and bring to boil, simmer to thicken the sauce stirring constantly.
- Put in the fried mackerel and simmer until the fish absorb the sauce.
Indonesian food comes from many sources of ingredients and spices, from various kinds of chilies, ginger, shallot, turmeric to coconut milk. Combining those natural spicy ingredients provides you unique dishes from Indonesia, the islands of spices...
This recipe for Balinese Spicy Mackerel (Ikan Bumbu Bali) serves/makes: 4
The Balinese Spicy Mackerel (Ikan Bumbu Bali) recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Mackerel
Preparation Method: Pan Fried/Sauteed
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