Ikan Kembung Sambal Tomat Hijau (Green Tomato Sambal)
75% asli · Indonesian (Creative Twist)
A unique take on Ikan Kembung Sambal, using unripe green tomatoes to create a tangy and slightly herbaceous sambal. The fish is fried until crisp and then tossed in this vibrant green chili and tomato sauce.
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
- Green tomatoes3-4 medium, roughly chopped
- Green chilies10-15
- Shallots5-6
- Garlic cloves2-3
- Lemongrass1 stalk, bruised
- Kaffir lime leaves2
- Lime juice1 tablespoon
- Sugar1/2 teaspoon
- Saltto taste
- Black pepperto taste
- Cooking oilfor frying
- Water2-3 tablespoons
Langkah
- 1
Score the mackerel fillets. Season with salt and black pepper. Set aside.
- 2
Prepare the green sambal paste: Blend or pound together green tomatoes, green chilies, shallots, and garlic until a coarse paste forms.
- 3
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.
- 4
In the same pan, add 2 tablespoons of cooking oil. Sauté the green sambal paste with the bruised lemongrass and kaffir lime leaves over medium heat until fragrant and slightly softened (about 8-10 minutes). Add water if needed.
- 5
Stir in lime juice, sugar, and salt to taste. Cook for another 2-3 minutes until the sauce thickens slightly.
- 6
Gently toss the fried mackerel with the green sambal. Serve hot.
