Pittige makreel uit de oven

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)


  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

Calories (kcal) 509.6
Fat 41.7g
Carbohydrates 4.2g
Protein 29.4g

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