MACKEREL IN SPICY CHILLI SAUCE WITH STINK BEANS( Ikan kembung samal pete).

IKAN KEMBUNG SAMBAL PETE.
( MACKEREL IN SPICY CHILLI SAUCE WITH STINK BEANS)
Stink beans, bitter beans , twisted cluster beansthe names are  enough to put people off. BUT, wait, these beans are so called bcoz of their distinct taste and odour,( A bit strong, but similar to raw asparagus which I admit is an acquired taste.) The bean it self has a buttery bite to it. And the beans healing properties are many. They are very good in cleansing the kidneys., so don’t shy away…do try them Very very popular here in Indonesia. Petai( pronounced  Ptai) is mostly added to sambals or served as a side dish with rice, fish, chicken etc. Its truely delicious. Its normally just added in the last stage of cooking or eaten fried.
In India Its called YONGCHAK, ( I googled this, and saw its found in MANIPUR.) Pls do enlighten me if you know more about this in India.
Normally a single stalk will have about 10 to 12 beans, the outer covering is disposed and the beans are used.Every vegetable vendor who passes around will surely have many petai hanging on his cart.
These bright green beans surely brighten up a dish.
Ikan kembung is a distant cousin of the mackerel. Its not very fleshy, and has many tiny bones. But it fries very well and tasty to eat. Use any other fish if you want. Its the sambal which is so tasty..spicy, a little sweet and slightly tangy. Do try this recipe. Photo was a bit difficult to take..pls excuse the photography.

500 gms of ikan Kembung( chubb mackerel)..Make slits over the fish.
Wash well, rub lime juice and salt over it and let sit for half an hour.
Next rub some corriander powder and turmeric into the fish
Heat some oil in a pan and deep fry the fish till crispy…( you can cover while frying to avoid spluttering.
Keep the fish in a serving dish.

Sambal.( 1st step grinding)
7 red chillies
5 bird eye chillies
6 shallots
3 garlic pods
1 tsp salt
50 ml or 3 tbsps water.
Blend all this .keep asaide.

Step 2.
Heat 6 tbsps oil in a pan
Add the blended paste, 1 stalk of  lemongrass( slit and bashed), 3 torn kaffir lime leaves
Cook this till oil seperates.
Now add
10 whole bird eye chillies
1 big tomato sliced
1 tbsp jaggery or brown sugar
1/2 tsp sugar
50 ml or 3 tbsps water.
Also add the Petai( remove from stalk, and remove the white membrane, slit the green beans into 2)

Now cook all this for 10 mins till the beans lose thier rawness.
To assemble.
Put the fish in a platter, and pour the sambal on top of the fish, garnish with cucumber and thai basil.
Eat with hot white rice and some stirfry vegetables.
Have shared some photos in the comment section.