Ikan Kembung Sambal Matah
85% asli · Indonesian (Balinese influence)
A refreshing and aromatic variation where pan-fried mackerel is topped with a vibrant, uncooked sambal matah, a Balinese relish of shallots, lemongrass, chilies, and kaffir lime leaves, dressed with hot oil.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Mackerel (Ikan Kembung)4 whole fish, cleaned
- Shallots8-10, thinly sliced
- Lemongrass2 stalks, thinly sliced (white part only)
- Red chilies5-7, thinly sliced
- Bird's eye chilies2-3, thinly sliced (optional)
- Kaffir lime leaves3-4, thinly sliced
- Lime juice2 tablespoons
- Saltto taste
- Black pepperto taste
- Cooking oilfor frying and dressing
- Wateras needed
Langkah
- 1
Score the mackerel fillets. Season with salt and black pepper. Set aside.
- 2
Heat about 1/4 cup of cooking oil in a wok or large skillet over medium-high heat. Fry the mackerel until golden brown and crispy. Remove and drain.
- 3
In a bowl, combine the thinly sliced shallots, lemongrass, red chilies, bird's eye chilies (if using), and kaffir lime leaves.
- 4
Heat 2-3 tablespoons of cooking oil until very hot (shimmering). Carefully pour the hot oil over the shallot and chili mixture. Be cautious of splattering.
- 5
Add lime juice and salt to taste. Mix well. This is the sambal matah.
- 6
Top the fried mackerel with a generous amount of sambal matah. Serve immediately.
