Smoked mackerel Indonesian style

Ingredients for 2 servings:

• 2 mackerel fillet(s), smoked
• 2 small shallots
• 4 cloves garlic
• 1 tbsp ginger, freshly grated
• 4 chili peppers, red
• 4 kaffir lime leaves
• 6 small cherry tomatoes
• 2 tbsp tomato paste
• 1 tbsp ketjap manis
• 1 tsp turmeric powder
• 1 tsp coriander powder
• Salt
• 4 tbsp peanut oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

With a spice paste from Java

Roughly chop the shallots and garlic, grate the ginger, and slice the chili. Remove the ribs from the kaffir leaves and finely slice the leaves. Pound everything together in a mortar and pestle, then fry gently in a little oil for about 2 minutes. Stir in the halved cherry tomatoes and tomato paste, and fry for another 2-3 minutes. Blend with the ketjap manis, turmeric, and coriander to form a paste. Season with salt. Spread 1/4 of the paste onto two sheets of aluminum foil and place the mackerel fillets on top. Spread with the remaining paste. Fold the aluminum foil tightly. Bake in an oven preheated to 180 degrees Celsius (top/bottom heat) for about 25 minutes. Carefully open the packets and serve the fillets over rice. Green beans (Indian sajoer beans) make a great side dish. Note from Chefkoch.de: If you don’t want to use aluminum foil, use parchment paper or baking paper, or a casserole dish with a lid, instead of the packet. This is recommended for ecological and health reasons. Recently, aluminum foil has also been available with baking paper on the side facing the food, which is also recommended.