Spicy mackerel from the oven

A picture to put down... That's why you would make it. Serve with a fresh and sour raw vegetable salad for the ultimate taste experience. A bonus: this main course is low in carbohydrates.

What do you need?

For two persons:

• 1 shallot
• 2 cloves of garlic
• 1 tbsp olive oil
• 2 tbsp sambal
• 3 slices of galangal
• 3 lime leaves
• 1 tsp trassi
• 1 tbsp vinegar
• 1 tsp honey
• 1/2 tbsp ketjap manis
• salt and pepper
• 1 smoked mackerel (approximately 300 g)
• 1 stalk of sereh (lemongrass)

Preparation

1. Preheat the oven to 160 °C.
2. Start by preparing the bumbu. Finely chop the shallot and garlic. Heat the oil in a frying pan over medium to low heat and fry the garlic and shallot until slightly translucent.
3. Add the sambal and turn up the heat a bit. Make sure the sambal bakes for a while so that the spiciness decreases slightly.
4. After about 2 minutes, add the rest of the ingredients, except the mackerel and sereh. Let everything simmer over very low heat for about 8 minutes.
5. Take a generous piece of wrapping paper and place the mackerel on it. Brush the inside of the mackerel with a thick layer of bumbu. Add the lemongrass stalk and fold the baking paper over the mackerel, so that you get a package. Place the package in the oven for about 20 minutes.
6. Serve the dish of your choice with some rice and salad. Be careful with the bones.

Nutritional values