Indonesia Eats

Indonesian Food
Bumbu Dasar Merah: Indonesian Red Basic Spices Paste
Indonesia Eats
17 September 2019
0
Indonesian Recipes
Bumbu Dasar: Indonesian Basic Spices Paste
Indonesia Eats
6 September 2019
0
Korean Food
Korean Grilled Baby Octopus: Jjukkumi Gui
Indonesia Eats
2 September 2019
0

Javanese Mackerel in Coconut Milk // Mangut Ikan Kembung

Image Hosted by ImageShack.us

Born and raised close to the sea, I used to consume saltwater fish every day. For the first time, it was hard for me not to eat saltwater fish daily while I had to move to another city in Java island that has more freshwater fish. However, after a year, I was getting used to.

Moved to Winnipeg, which has limitation in fish supply, I sometimes have to stock in the freezer. Plenty of typical tropical saltwater fish can be purchased in Asian stores or fish markets in frozen. Indian mackerels are ones of them, that also known as short body mackerels or the Indonesians call for ikan kembung.

Mangut is a Javanese style fish cooked in coconut milk. Back home, smoked stingray (Indonesian:ikan pari; Javanese: iwak pe) is commonly used for making mangut. To alter, stingray is also grilled and served with terasi sambal.

I had no idea that Indian macakrel can be cooked for mangut until I saw this recipe. As usual, I modified the recipe by using coconut cream powder, and adding terasi (dried shrimp paste). In addition, I did not deep fry the fish, but I pan-seared them. Thanks, Mommy Dian for the recipe.

Mackerel in Coconut Milk/Mangut Ikan Kembung

recipe by Yardian, modified by me

Ingredients:
3 cleaned and scaled whole Indian (short body) mackerel

Spices to grind for marinating fish:
2 cm long (with1 cm diamter) fresh turmeric, toasted or roased, and peeled
3 cloves garlic
salt as desired

Mangut spices to grind
1-2 tbsps ground red chillies (I usually grind fresh red chilies once a while, put in a jar, and store in the freezer)
3 candlenuts
2 cm long fresh turmeric, peeled
1.5 cm long (2 cm diamter) fresh kencur, peeled
4 shallots (in Indonesia, you might need 6 shallots)

3 cloves garlic
1 tsp terasi (dried shrimp paste)

Others:
3 Indonesian bay leaves
500 ml waterl
1 package coconut cream powder (santan powder)
salt and sugar as desired to season
4 bilimbis (Indonesian: belimbing sayur), angle cut
green bird’s eye chilies as desired

Directions:
1. Using a sharp knife, cut 4 diagonal 1-inch deep slits on each side of the fish. Cut slightly deeper toward the back fin of the fish. The slits will allows the seasoning to penetrate better and help fish to cook more evenly throughout.

2. Marinate fish for 20 minutes with the spices. Pan sear on both sides until done. Remove from the heat.

3. In a skillet, add 75 ml water, and ground mangut spices. Stir and bring them to a boil.

4. Add bilimbis, bird’s eye chilies, Indonesian bay leaves, the rest of the water, salt, sugar, and coconut cream powder. Add fish and cook until thickened. Remove from the heat. Serve with warmed rice.

Pin It

18 thoughts on “Javanese Mackerel in Coconut Milk // Mangut Ikan Kembung”

  1. This looks wonderful and so unique with the various spices added. Btw, what's your rss feed address? The one that's listed on your site don't seem to work

  2. This looks wonderful and so unique with the various spices added. Btw, what’s your rss feed address? The one that’s listed on your site don’t seem to work

  3. Hi Noobcook,Thanks for telling me about it. As I changed my template, this blog has not done completely, so I did not recheck it. I just realized it. Now, if you click at right top "entries(RSS)", it will go straight to my feed burner rss.

  4. Hi Noobcook,
    Thanks for telling me about it. As I changed my template, this blog has not done completely, so I did not recheck it.

    I just realized it. Now, if you click at right top “entries(RSS)”, it will go straight to my feed burner rss.

  5. Oh my! Tempe!!! I miss tempe so much. I haven't been able to find any Indo food in Oxford =( How do you like to serve tempe? I love the traditional way of deep-frying it, but my cousin came up with a healthier version by slicing it really thin and then baking it to make tempe chips. Yum!

  6. I follow two ways, traditional one and healthier version is like your cousin does. Slice very thin bake until crispy and serve on a burger. Instead of bacon 😀

  7. Oh my! Tempe!!! I miss tempe so much. I haven’t been able to find any Indo food in Oxford =( How do you like to serve tempe? I love the traditional way of deep-frying it, but my cousin came up with a healthier version by slicing it really thin and then baking it to make tempe chips. Yum!

  8. I follow two ways, traditional one and healthier version is like your cousin does. Slice very thin bake until crispy and serve on a burger. Instead of bacon 😀

Leave a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.