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甘榜鱼 Kembong (Malaysia) (500G+-)

$6.00

Price incl. GST (9%) $1.32
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Ah, Kembong! In Malaysia, Kembong (also known as Indian mackerel or Rastrelliger kanagurta) is a popular fish commonly used in Malaysian and Southeast Asian cooking. This fish is known for its delicious, tender meat and distinct flavor. It’s often used in a variety of dishes, such as curries, grilled fish, and fried preparations.

Key Facts about Kembong (Indian Mackerel):

  1. Scientific Name: Rastrelliger kanagurta
  2. Common Names: Kembong (in Malay), Indian mackerel, and in some places it’s referred to as Mackerel.
  3. Habitat: Kembong is a pelagic fish found in warm waters, primarily in the Indo-Pacific region, including Malaysia, Thailand, and Indonesia. It is commonly found near the coastlines and in shallow waters.
  4. Physical Characteristics: Kembong has a slender body with a silvery sheen and distinctive vertical stripes along its sides. The fish can grow to about 30–40 cm in length.
  5. Flavor and Texture: The meat of Kembong is firm, moist, and flavorful, with a slightly oily texture that makes it excellent for grilling, frying, and steaming.

Culinary Uses of Kembong:

Kembong is widely used in many Malaysian dishes due to its delicious taste and versatility in cooking. Here are some popular ways to prepare Kembong:

1. Kembong Goreng (Fried Indian Mackerel)

This is one of the most common ways to cook Kembong, where the fish is deep-fried until crispy.

Ingredients:

  • 2 Kembong fish, cleaned and scaled
  • 1 tablespoon turmeric powder
  • Salt and pepper to taste
  • Oil for frying

Instructions:

  1. Clean the fish thoroughly, removing any scales and internal organs.
  2. Rub the fish with turmeric powder, salt, and pepper.
  3. Heat oil in a frying pan or wok over medium-high heat.
  4. Fry the fish until golden and crispy on both sides, usually about 4–5 minutes per side.
  5. Drain on paper towels and serve with a side of sambal or a dipping sauce.

2. Kembong in Curry (Ikan Kembong Kari)

Kembong is also great in curry dishes, often cooked in a rich, spiced coconut milk broth.

Ingredients:

  • 2 Kembong fish, cut into steaks
  • 2 tablespoons curry powder (or Malaysian-style curry paste)
  • 1 onion, chopped
  • 1 tomato, chopped
  • 2–3 kaffir lime leaves
  • 200ml coconut milk
  • 1–2 tablespoons tamarind paste (or to taste)
  • Salt and sugar to taste
  • Oil for sautéing

Instructions:

  1. Heat oil in a pot and sauté onions and tomatoes until softened.
  2. Add curry powder or curry paste and sauté until fragrant.
  3. Add the coconut milk, kaffir lime leaves, and tamarind paste, and bring to a simmer.
  4. Add the fish steaks and cook for about 10–12 minutes until the fish is tender and the curry has thickened.
  5. Season with salt and sugar to taste. Serve with steamed rice.

3. Kembong Steamed with Garlic and Ginger

This is a simple and healthy preparation where the fish is steamed with aromatic ingredients to enhance its natural flavor.

Ingredients:

  • 2 Kembong fish, cleaned and gutted
  • 2–3 cloves garlic, minced
  • 1-inch piece of ginger, julienned
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • Salt to taste
  • Fresh cilantro for garnish

Instructions:

  1. Place the cleaned fish on a heatproof plate.
  2. Top with minced garlic, ginger, and drizzle with soy sauce and sesame oil.
  3. Steam the fish for about 12–15 minutes, or until the fish is cooked through.
  4. Garnish with fresh cilantro before serving. Serve with rice or noodles.

4. Sambal Ikan Kembong (Kembong with Chili Paste)

A spicy and flavorful dish where fried Kembong is topped with a delicious sambal (chili paste).

Ingredients:

  • 2 Kembong fish, fried (as per the first recipe)
  • 3–4 red chilies, chopped
  • 1 shallot, chopped
  • 1 clove garlic
  • 1 tablespoon tamarind paste
  • 1 tablespoon palm sugar
  • 2 tablespoons oil

Instructions:

  1. Blend the red chilies, shallot, and garlic into a paste.
  2. Heat oil in a pan and sauté the paste until fragrant.
  3. Add tamarind paste and palm sugar, adjusting the seasoning with a bit of salt and sugar.
  4. Top the fried Kembong with the sambal and serve immediately with rice.

Nutritional Benefits of Kembong (Indian Mackerel):

  • Protein: Kembong is a good source of lean protein, which is essential for muscle repair and growth.
  • Omega-3 Fatty Acids: Like other oily fish, kembong is rich in omega-3 fatty acids, which are beneficial for heart health and brain function.
  • Vitamins and Minerals: This fish is a good source of vitamins like B12, niacin, and minerals such as selenium, which help maintain energy levels, support metabolism, and boost immunity.

Conclusion:

Kembong (Indian mackerel) is a delicious and versatile fish that is commonly used in Malaysian cuisine. Whether grilled, fried, steamed, or cooked in a rich curry, Kembong offers a deliciously satisfying dish that pairs well with rice or noodles. Its firm, flavorful flesh makes it a favorite among locals and seafood lovers alike.

If you’d like more details or recipes, feel free to ask!