KOMPAS.com – If you have mackerel fish at home, you can make it into a typical tamarind dish from Tuban, East Java.
Garang asem mackerel fish is made with mackerel fish, bay leaves, tamarind, cayenne pepper, red chili, shallots, garlic and ginger.
Garang tamarind mackerel fish can be wrapped in banana leaves to make it even more delicious, then steamed.
Check out the following recipe for fierce tamarind mackerel fish, quoted from the book “Femina Cooking Series – Main Kitchen: Taste of the Archipelago 10: Java & Gorontalo” (2019) by the Femina Boga Team published by Gaya Favorit Press.
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Material:
- 600 grams mackerel fish, cut into 1 1/2 cm pieces
- 1/2 tsp salt
- 1 tsp lime juice
- 1 tablespoon vegetable oil, for frying
- 2 bay leaves
- 3 green tomatoes, halved
- 750 ml coconut milk from 1/2 coconut
- 2 1/2 tsp salt
- 2 tsp granulated sugar
- 1 tsp tamarind, dissolved in 1 tbsp water
Spices, puree:
- 8 cayenne peppers
- 4 red chilies
- 8 red onions
- 3 cloves of garlic
- 2 cm galangal
- 2 cm turmeric
- 1 cm ginger
- 1 cm galangal
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How to make Garang Asem:
1. Rub the mackerel fish with salt and lime juice. Let sit until absorbed (approximately 10 minutes). Set aside.
2. Heat oil, saute ground spices, bay leaves and green tomatoes until fragrant.
3. Pour in coconut milk, bring to a boil. Add the mackerel fish, salt, sugar and sour water. Cook until cooked, remove from heat.
