Spicy Steamed Mackerel (Pepesan)

Method

1. 1

   Finely chop the shallots and the garlic, or use a food processor to make a paste.

2. 2

   Using a small high pan, sauté the garlic and shallot mixture in one tablespoon of oil until they are lightly colored.

3. 3

   Add the sambal and increase the heat slightly; fry for about two minutes so the sambal cooks and its sharpness decreases.

4. 4

   Add all other ingredients to the pan except for the lemongrass and the mackerel.

5. 5

   Let this mixture simmer on a very low heat for about 10 minutes.

6. 6

   Tear off a piece of aluminum foil, place a piece of mackerel on it, and spread a thick layer of the spice paste (bumbu) over the fish.

7. 7

   Place a stalk of lemongrass on top and fold the packet tightly. It is recommended to double-wrap the foil to prevent leaking.

8. 8

   Place the packets in an oven dish and bake at 180°C for approximately 30 minutes, or alternatively, place them on the BBQ.