Ikan Kembung Bumbu Kemangi (Slimy Mackerel with Spiced Basil)

Ingredients:

• 3 Slimy Mackerel
• 2 cm Ginger, finely chopped
• 3 cloves Garlic, minced
• 3 tsp salt
• 300 ml thick coconut milk
• 1 red tomatoes, cut into pieces
• 1 stalk lemongrass
• 2 bay leaves
• 2 slices galangal
• 5 bird's eye chilies
• basil leaves to taste

 Blended Spices:

• 5 Shallots
• 4 Pecan
• 1 tsp Coriander
• 3 cloves Garlic
• 6 Curly Chilies
• 2 cm Turmeric
• 1 tsp Sugar
• 1 tbsp Cooking Oil
• Salt to taste

 How to make:
1. Marinate the mackerel with ginger, garlic and salt for 30 minutes.
2. Grill fish until half cooked, set aside.
3. Stir fry blended spices until fragrant. Pour coconut milk while stirring until thickens. Add basil, tomatoes and bird's eye chilies and the rest of the ingredients. Cook to boil, lift. This is the Yellow Sauce.
4. Marinate fish in Yellow Sauce for 15 minutes.
5. Grill fish until golden brown while occasionally smear the fish with the Yellow Sauce.




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