Cooking with Fried Kembung (Mackerel) and Assam
Sauce evokes a journey of flavors and nostalgia. Have you ever wandered through
the bustling wet markets or strolled the aisles of a hypermarket, catching
glimpses of the humble boiled kembung? Perhaps you've even taken home this
unassuming fish, its potential yet to be unlocked in your kitchen.
There's a certain beauty in the simplicity of this dish - a beauty that lies in its uncomplicated nature and the rich flavors it offers. Boiled kembung, or mackerel as Google kindly translates, is a fish steeped in saltwater, readily available at local markets and hypermarkets alike. But before diving into the cooking process, a gentle rinse and thorough pat-dry are essential to maintain the fish's integrity during frying. Careful attention to these details ensures a crisp exterior without sacrificing the tender flesh within.