Spicy Sour Puffy Fish Recipe
Processing fish with the creation of spicy and sour sauce can make the savory fish more delicious and refreshing. One of the fish that is suitable for spicy acid processing is mackerel. The sour and spicy taste of the soup is refreshing and goes well with the mackerel, which is dense and savory. Follow this easy mackerel spicy sour recipe below.
Ingredients
- Banjar mackerel @ 100 gram - 5 fish
- Lime, squeeze the water - 1 fruit
- Chili ground - 2 tbsp
- Turmeric leaves - 1 sheet
- Citrus leaves - 3 pieces
- Bay leaf - 2 pieces
- Lemongrass, bruised - 1 stick
- Kandis acid - 4 pieces
- Salt - 1 tsp
- Sugar - 1 tsp
- Water - 700 ml
- Ground spices:
- Shallots - 10 grains
- Garlic - 3 cloves
- Red tomatoes, finely chopped - 1 piece
- Turmeric, roasted - 2 cm
- Ginger - 2 cm
- Galangal - 2 cm
- Candlenut - 3 grains
- Buy ingredients and cooking utensils
Plans
- Remove the gills and entrails of mackerel, then wash thoroughly.
- Sprinkle with salt and lime juice, leave for 15 minutes, then wash and drain.
- Prepare a concave pan, pour water. Then immediately enter the ground spices, ground chili, turmeric leaves, salam, lemon grass, and lime leaves. Stir everything until smooth and cook until boiling.
- Enter the mackerel, give salt evenly and cover the pan. Cook over low heat until fish is cooked through, about 15 minutes.
- Enter the kandis acid, stir gently, cook until the gravy thickens. Add a little sugar, then adjust the taste.
- If it feels right then turn off the heat and remove. Ready to be served warm.
- Cut the mackerel in half if using a larger mackerel.
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