Fried Kembung (Mackerel) With Assam Sauce

Ikan kembung, sometimes spelled kembong and known as Indian mackerel, is a small, affordable local fish common in Malaysia. These fish sometimes come in slightly bigger sizes and are popular across Southeast Asia.

 

In Malaysia, this same fish is boiled in saltwater and sold as Ikan Kembung Rebus, or literally “Boiled Kembung.” This variety is aptly for an easy, no-fuss, traditional Malaysian fish recipe. 

Simple and packed with authentic flavors, it’s a staple in Malaysian street food, especially at nasi campur stalls and casual eateries.

There is little complexity in preparing the fish or making the asam sauce (TAMARIND FRIED FISH), but some care is needed. The fish should be gently rinsed to prevent breaking and patted dry before frying to avoid oil splattering.

 

Covering with a lid during frying is important for food safety. For the asam sauce or tamarind dip, all prepared ingredients are simply mixed together.

 

Fried Ikan Kembung (Mackerel) With Assam Sauce is crispy on the outside but soft on the inside, with a natural saltiness from the fish. When eaten by dipping into the sour, spicy, and aromatic cicah/cecah, or pouring the sauce over rice, this dish is incredibly delicious and stands out as one of the best Malaysian foods (NASI ULAM/MALAYSIAN HERBED RICE).

 

Ingredients

4 pieces boiled kembung - fried

For the Asam Dip or Tamarind Sauce

2 tbsp assam/tamarind juice 

1 inch ginger - chopped

1 medium-sized onion - chopped

4 bird's eye chilies, chopped

3 kaffir lime leaves - shredded

A pinch of salt

Powdered palm sugar (Gula Melaka), to taste

Combine all these ingredients together and mix well.

Serve fried kembung with the asam dip/cicah.