| Prep: 30 mins | Cook: 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 430 | 25g | 5g | 22g |
| sugars | fibre | protein | salt |
| 3g | 4g | 32g | 1.2g |
Why I Love Indonesian Mackerel in Banana Leaf with Basil
From the wide open ranches of Montana, straight to your kitchen, I’m incredibly delighted to share a recipe that takes me to another part of the world I admire—the vibrant flavors and rich culture of Indonesia. I’ll be talking about one of my favorite traditional Indonesian dishes, Mackerel in Banana Leaf with Basil. This gastronomical delight is not just a reflection of my love for intricate flavors, but also an ode to the simplicity and authenticity embedded in Indonesian culinary arts. I’m confident it’ll make a great addition to your repertoire!
A Culinary Exploration
Stepping away from the bison burgers and venison steaks of my Montana upbringing wasn’t a decision taken lightly, but culinary exploration is a passion of mine. Finding innovative means to infuse traditional recipes with a touch of my heritage often proves to be a delightful challenge. In creating this dish, I was particularly inspired by Chef Yono Purnomo, an amazing Indonesian chef who showed me the vast potential Indonesian cuisine holds. Meat wrapped and slow-cooked in leaves presents a remarkable synergy of flavors, not far removed from the Native American tradition of cooking in a pit.
Building Flavors & Preparing the Dish
Mackerel, a firm-fleshed, oily fish, provides the foundation for this dish. The kick of bird’s eye chilies, gentle bite of turmeric and ginger, sweet notes of caramelized red onion, and the tang of tamarind paste and lime juice envelop the mackerel with an explosion of flavors. It’s a stirring mixture that strongly contrasts yet harmoniously complements the mackerel. The crowning glory? Fresh basil leaves tied everything up with an aromatic kiss when used to wrap the mackerel before grilling, leaving no doubt in my mind that this is something truly special.
Mackerel in Banana Leaf with Basil is reminiscent of the Mexican-style tamales in corn husks or the Caribbean pastelles—cross-continental cousins, if you will. And though it can stand alone as a sumptuous main course, it is also a perfect companion for dishes like a cold Thai cucumber salad or a steamy bowl of jasmine rice stir-fried with coconut.
In conclusion, this dish is a perfect combination of my adoration for culinary exploration, my knack for flavor amalgamation, and an international influence that lies heavily with Indonesian culture. It is a testament to the endless possibilities we have to create amazing dishes that not only fill our stomachs but also warm our souls. I’m certain this Mackerel in Banana Leaf with Basil will lend your kitchen a whole new world of taste.
What You’ll Need
- 6 whole medium-sized mackerel, cleaned and gutted
- 12 large banana leaves
- 6 red bird’s eye chilies
- 6 cloves of garlic
- 1 large red onion
- 2-inch piece of turmeric
- 2-inch piece of ginger
- 1 tablespoon tamarind paste
- 2 tablespoons of sugar
- 2 tablespoons fish sauce
- 2 limes, juiced
- 1 cup fresh basil leaves
- 2 cups of long-grain rice, cooked
- Salt to taste
- 6 wooden skewers, soaked in water
Method
Step One
Start by preparing your mackerel. Ensure that each fish is thoroughly cleaned and gutted. Set them aside for later use.
Step Two
Next, clean the banana leaves thoroughly and blanch them in boiling water until they become pliable. Once done, dry the leaves and set them aside to cool.
Step Three
In a food processor, combine the bird’s eye chilies, garlic, red onion, turmeric, and ginger. Process until you attain a smooth paste, then transfer to a bowl.
Step Four
In the same bowl, add the tamarind paste, sugar, fish sauce, and lime juice to the chili mixture. Mix until well combined.
Step Five
Now it’s time to season the mackerel. Take each fish and rub the inside and outside with the paste mixture. Add salt to taste and top with a handful of basil leaves.
Step Six
Next, wrap each seasoned mackerel individually in a banana leaf. Use the soaked wooden skewers to secure the leaves, making sure that the fish is completely covered.
Step Seven
Place the wrapped fish on a grill over medium heat. Cook each side for around 15 minutes, or until the fish is thoroughly cooked. You can also bake them in an oven preheated to 375° F for about 30 minutes, or until done.
Step Eight
While the fish is cooking, prepare your long-grain rice according to package instructions.
Step Nine
Once the fish is fully cooked, carefully unwrap the banana leaves and serve the mackerel hot with a side of rice. Enjoy your Mackerel in Banana Leaf with Basil!
