Balado Ikan Tenggiri - Mackerel in Tangy Chili Sauce

Another recipe from West Sumatra culinary. It's called balado ikan tenggiri and it can be translated as mackerel in tangy chili sauce. Since I can't find a kind of tenggiri/ king mackerel (another name of king fish) like in Indonesia for purchase here, I used pacific mackerel (Scomber japonicus) instead.

Category:		Fish and Shellfish
Style:		Indonesian

Ingredients:
1 pacific mackerel, cut into serving pieces
3 dried lime leaves (nova's recipe: 2 fresh lime leaves)
2 lemon grasses, bruised
vegetable oil
4 tbsp sambal oelek (nova's recipe: 50 gr pureed chilli)
2 cm jahe, parut // 2 cm ginger, grated
1 tsp ground turmeric (nova's recipe: 2 cm fresh turmeric)
1 tsp ground galangal (nova's recipe: 2 cm fresh galangal)
lime juice as desired (remember sambal oelek has a little bit sour flavour, don't bother if you don't want to add lime juice)

Puree:
8 shallots
3 cloves garlic

Directions:

• Marinate the fish with salt and lime juice for 15 minutes.
• Heat oil in large skillet over medium heat. Fry the fish until golden brown, remove from the pan and set a side.
• Remove some oil from the skillet and remain about 3 tbsp oil. Add shallot and garlic stir fry until fragrant, add sambal oelek, lime leaves, lemon grass, turmeric, ginger and galangal. Cook until all the spices are done. Rduce heat to low, add lime juice, stir evenly, and add fried fish, cook until the fish covered up by the spices. Remove from the heat and serve with steamed rice