200°C · 15-30 minAllergens
Schaaldieren
Sulfiet
Soja
VisPepesan 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. Accompanying this, I provide fragrant sticky rice and a generous portion of sautéed vegetables, which we prepare in a broth of coconut milk, fresh lemongrass, and galangal. Selamat makan!
Mackerel fillet, white onion, aubergine, courgette, red bell pepper, pointed cabbage, garlic, red chilli, fresh lemongrass, ginger, galangal root, lime leaf, trassi (shrimp paste), sticky rice, gluten-free ketjap manis, sambal badjak, coconut milk, santen (coconut cream), palm sugar, white wine vinegar, sunflower oil.
Allergens: schaaldieren, soja, sulfiet, vis.
Microwave
Remove the mackerel from the dish and set aside. Heat the sticky rice and vegetables loosely covered for 3-4 minutes (1 person) to 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 minMarleen's choice
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) to 25-30 minutes (2 or more persons). In the last 10 minutes, warm the mackerel in the baking paper. Disposable containers cannot be used in the oven; transfer to an oven dish.