Resepi Sambal Ikan Kembung Berkuah

Protolize 𝕯𝖎𝖌𝖎𝖙𝖆𝖑 𝕸𝖊𝖉𝖎𝖆

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Post on Dec 21, 2024

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Resepi Sambal Ikan Kembung Berkuah: A Delicious Malaysian Delight

Sambal Ikan Kembung Berkuah, or spicy mackerel in gravy, is a beloved Malaysian dish known for its rich, flavorful sauce and tender fish. This recipe offers a delicious and easy-to-follow guide to creating this culinary masterpiece at home. Get ready to tantalize your taste buds!

Ingredients You'll Need:

This recipe provides a generous serving for 4-6 people. Adjust quantities as needed.

• For the Ikan Kembung (Mackerel):

  • 500g Ikan Kembung, cleaned and scaled (approximately 3-4 medium-sized mackerel)
  • 1 tsp salt
  • ½ tsp turmeric powder (kunyit)

• For the Sambal Gravy:

  • 6-8 large red chilies, roughly chopped (adjust to your spice preference)
  • 6 cloves garlic, roughly chopped
  • 4 shallots, roughly chopped
  • 1 inch ginger, roughly chopped
  • 2-3 stalks of lemongrass, bruised and roughly chopped
  • 1-2 tbsp shrimp paste (belacan), optional but highly recommended for authentic flavor
  • 2-3 tbsp cooking oil
  • 1 cup water
  • 2 tbsp tamarind paste (asam keping), dissolved in ½ cup of water
  • 1 tbsp sugar
  • ½ tsp salt
  • ½ cup of fresh coriander leaves, roughly chopped (for garnish)
  • 1 lime, cut into wedges (for serving)

Step-by-Step Instructions:

1. Prepare the Mackerel: Marinate the cleaned mackerel with salt and turmeric powder. Set aside for at least 15 minutes to allow the flavors to penetrate.

2. Blend the Sambal Paste: Using a blender or food processor, blend the chilies, garlic, shallots, ginger, and lemongrass into a coarse paste. If using, add the shrimp paste (belacan) at this stage.

3. Sauté the Sambal Paste: Heat the cooking oil in a wok or large pan over medium heat. Add the blended sambal paste and sauté for about 5-7 minutes, or until fragrant and slightly caramelized. Stir frequently to prevent burning.

4. Add the Water and Tamarind Paste: Pour in 1 cup of water and stir well to combine. Add the dissolved tamarind paste and bring the mixture to a simmer.

5. Simmer the Gravy: Reduce the heat to low and let the gravy simmer for about 10-15 minutes, or until it thickens slightly. Stir occasionally to prevent sticking.

6. Add the Mackerel: Gently add the marinated mackerel to the simmering gravy. Make sure the fish is fully submerged in the sauce.

7. Cook the Mackerel: Cook for about 10-12 minutes, or until the mackerel is cooked through and flakes easily with a fork. Be careful not to overcook, as this will make the fish dry.

8. Season and Garnish: Adjust the seasoning with sugar and salt according to your taste. Once the mackerel is cooked and the sauce has thickened to your liking, remove from heat and garnish with fresh coriander leaves.

9. Serve: Serve hot with steamed rice, a squeeze of lime, and perhaps some extra chilies for those who like it extra spicy!

Tips for the Best Sambal Ikan Kembung Berkuah:

• Adjust the spice level: Feel free to adjust the number of chilies according to your spice preference.
• Don't overcook the mackerel: Overcooked mackerel will be dry and tough. Cook until it's just cooked through.
• Use fresh ingredients: Fresh ingredients will always provide the best flavor.
• Experiment with flavors: Feel free to add other ingredients to your liking, such as a little bit of sugar, or a dash of fish sauce for extra umami.

This Resepi Sambal Ikan Kembung Berkuah is sure to become a family favorite. Enjoy! Remember to share your culinary creations on social media and tag us! Selamat Mencuba!