Pepesan Ikan (spicy mackerel)

Pepesan Ikan means spicy mackerel, and we prepare this dish according to an authentic Indonesian recipe. The marinade in which the mackerel steams is both spicy, fresh, and sweet. I serve it with fragrant sticky rice and a generous portion of braised vegetables, cooked in a broth of coconut milk, fresh lemongrass, and galangal. Selamat makan!

mackerel fillet [fish], white onion, aubergine, courgette, red bell pepper, pointed cabbage, garlic, red chilli, fresh lemongrass (sereh), ginger, galangal root, lime leaf, trassi (shrimp paste) [shellfish], sticky rice, gluten-free ketjap manis [soy], sambal badjak [sulphites], coconut milk, santen (coconut cream), palm sugar, white wine vinegar [sulphites], sunflower oil.

Allergens: schaaldieren, soja, sulfiet, vis.

MicrowaveMarleen's choice

Remove the mackerel from the dish and set aside. Heat the sticky rice and vegetables loosely covered for 3-4 minutes (1 person) or 6-8 minutes (2 or more persons). In the last 1-2 minutes, warm the mackerel in the baking paper.

Oven — 200°C, 15-30 min

Remove the mackerel from the dish and set aside. Heat the sticky rice and vegetables covered with an ovenproof plate or aluminium foil for 15-20 minutes (1 person) or 25-30 minutes (2 or more persons). In the last 10 minutes, warm the mackerel in the baking paper.

Energy165,25 kcal

Fat8,86 g

of which saturated4,33 g

Carbohydrates14,92 g

Dietary fibre1,13 g

Protein5,63 g

Salt0,78 g

Average weight: 540 g