Ingredients

  • Serves 2-4 people
  • 1 kg mackerel (size per fish -+ 250 g)

  • 3 g salt

  • 2 limes, juiced

  • Coconut Filling :

    200 g grated coconut (half ripe coconut)

  • 51 g big red chili

  • 20 g galangal

  • 15 g shallots

  • 15 g garlic

  • 2 stalks lime leaves

  • 3 g salt

  • 8 g sugar

  • Dipping Flour :

    75 g wheat flour

  • 17 g rice flour

  • 5 g coriander powder

  • 3 g turmeric powder

  • 3 g rround white pepper

  • 3 g salt

  • 125 ml water

  • 600 ml cooking oil

Kembung Goreng Isi Kelapa (Stuffed Chub Makerel)
Recipe Courtesy of
Darmawan

Kembung Goreng Isi Kelapa (Stuffed Chub Makerel)

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Kembung Goreng Isi Kelapa is a perfectly satisfying lunch if you’re looking for an Indonesian fix. It’s a unique one too as the crispy, deep fried chub mackerel, or kembung, is stuffed with a traditional vegetable urap mix. Made from a combination of grated coconut and stir fried spices like chili, galangal and lime leaves, the savory filling balances out the flavors of the fish. Pair this delicious dish with a plate of warm, fluffy rice and you have yourself a simple yet hearty meal.
  • Medium
  • 60 min
  • 30 min
  • 15 min
  • 4 steps
  • 19 Ingredients
  • Medium
  • 4 steps
  • 19 Ingredients
  • 60 min
  • 30 min
  • 15 min

Directions

  1. Make the coconut filling

    • Using a food processor or mortar and pestle, blend the big red chili, galangal, shallots and garlic.

    • Stir fry the blended spice paste with lime leaves, salt and sugar in cooking oil until fragrant and the water has reduced. 

    • Next, add the roasted grated coconut and combine. Cook on medium heat for about 25 mins, or until the paste has dried up. Then, remove from heat and set aside.

    Make the coconut filling


  2. Clean the fish

    • Clean and remove the scales of the mackerel, then cut a 6cm slit along the top, where the fins are.

    • Remove the fish bones, gills and the entrails of the fish, then wash it until it is clean.

    • Marinate the inside of the fish with salt and lime juice.

    • Then fill the cavity with about 50 g of the coconut filling.

    When cleaning the fish, keep the belly part of the fish intact, so it does not split open.

    Clean the fish


  3. Make the batter

    • In a mixing bowl, add the wheat flour, rice flour, coriander powder, turmeric powder, ground white pepper, salt and water. 

    • Mix until well combined and the flour does not appear lumpy. Set aside.



  4. Fry the fish

    • Dip the fish into the batter, then fry on medium heat until it is golden brown, then remove from heat and set aside.
    Fry the fish


Plate and Serve!

  • Lay the fried mackerel onto your serving plate.

  • Serve it with steamed white rice.

Plate and Serve!
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    Ingredients
    • Serves 2-4 people
    • 1 kg mackerel (size per fish -+ 250 g)

    • 3 g salt

    • 2 limes, juiced

    • Coconut Filling :

      200 g grated coconut (half ripe coconut)

    • 51 g big red chili

    • 20 g galangal

    • 15 g shallots

    • 15 g garlic

    • 2 stalks lime leaves

    • 3 g salt

    • 8 g sugar

    • Dipping Flour :

      75 g wheat flour

    • 17 g rice flour

    • 5 g coriander powder

    • 3 g turmeric powder

    • 3 g rround white pepper

    • 3 g salt

    • 125 ml water

    • 600 ml cooking oil

    Nutrition
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