mackerel in seasoned sauce from Papua
1000 gr mackerel
350 ml thick coconut milk (kental)
25 gr kemangi
2 tbsp asam water
2 tbsp oil
4 red lomboks
5 cloves of garlic
4 kemiri nuts
1 tsp salt
Clean the fis and score the fish on both sides. Pound or grind the ingredients for the bumbu into a paste.
Heat the oil in a pan and fry the bumbu for 5 minutes. Then add the coconut milk and bring to the boil while stirring. Then add the fish and the asam water and slowly cook the fish until done. Then mix in the kemangi and let it simmer for a minute. Serve.