Gastronomixs

Mackerel Bumbu Bali en papillote

This creation is inspired by a dish from restaurant Pure C* based on an old Indonesian recipe.

Mackerel Bumbu Bali en papillote

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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.

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