Mackerel Bumbu Bali en papillote
This creation is inspired by a dish from restaurant Pure C* based on an old Indonesian recipe.
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Ingredients
|
10 |
|
fillets of mackerel |
|
|
|
lemon juice and zest |
|
4 |
|
onions |
|
2 |
cloves |
garlic |
|
1 |
tbsp |
sambal terasi with trassi |
|
|
|
peanut oil |
|
2 |
stalks |
lemon grass |
|
2 |
|
lime leaves |
|
1 |
tsp |
galangal |
|
2 |
tsp |
ginger, fresh |
|
30 |
g |
lime juice |
|
30 |
ml |
ketjap manis |
|
50 |
g |
tomato purée |
|
1 |
|
lime |
Preparation method
- In a mortar or blender, mash the onion, garlic, and sambal into a fine paste.
- Fry the paste in the peanut oil with the bruised lemon grass, lime leaves, galangal and ginger.
- Deglaze with lime juice and reduce; then add the ketjap and tomato purée and simmer for an hour.
- Skin the mackerel and remove the bones with fish tongs.
- Cover the mackerel with bumbu Bali and marinate for 12 hours (or vacuum seal for 4 hours).
- When ready to serve, cook the mackerel for 3 minutes in a 200°C oven.
- Sprinkle with lime juice and zest.
Serving suggestions
- As part of a main dish with other mackerel components.
- As a component in an entremets course with a rice component, such as rice chips, lemper or black risotto cakes.