Semur Tenggiri Nanas - fried fish in a sauce with pineapple

Ingredients

• 500 gmackerel
• ½ tspsalt
• 2 tbsplemon juice
• Oil for frying; 2 tbsp for the sauceoil
• 3shallots
• 4 clovesgarlic
• 1red chilli
• 2kaffir lime leaves
• 1 stalklemongrass
• 2 cmginger
• 250 mlwater
• 4 tbspsweet soy sauce (kecap manis)
• 2 tbsptomato sauce
• ½ tsppepper
• 1 tsppalm sugar
• ½ tbsplime juice
• 150 gpineapple

Instructions

1. 1

   Season the fish

   Coat the mackerel with the lemon juice and salt, then leave it to marinate for 15 minutes.

2. 2

   Fry the fish

   Heat enough oil in a pan to fry the fish. Fry until browned and cooked through, then set aside.

3. 3

   Prepare the ingredients

   Finely cut the shallots, garlic, lemongrass, ginger and red chilli. Cut the pineapple into small pieces.

4. 4

   Cook the aromatics

   Heat 2 tablespoons of oil in a pan. Fry the shallots, garlic, chilli, kaffir lime leaves, lemongrass and ginger for 4 minutes.

5. 5

   Add the fish

   Return the fish to the pan and mix it with the aromatics.

6. 6

   Simmer the sauce

   Add the water, tomato sauce, sweet soy sauce, pepper, palm sugar, lime juice and pineapple. Cook gently until done.

What is semur tenggiri nanas?

Semur is an Indonesian style of cooking ingredients in a seasoned, savoury-sweet sauce. This version uses tenggiri, or mackerel, and adds pineapple for a fruity note alongside the rich sweet soy sauce.

Browning the fish first gives it colour and helps it hold its shape as it simmers. Shallots, garlic, chilli, ginger, lemongrass and kaffir lime leaves build a fragrant base for the sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The mackerel provides most of the protein and fat, while the sweet soy sauce, palm sugar and pineapple contribute carbohydrates. For a balanced plate, serve a portion with rice and add vegetables alongside.

Choosing and preparing the fish

Mackerel: use pieces of similar size so they cook at roughly the same rate. The recipe marinates them with lemon juice and salt for 15 minutes before frying.

Frying: brown the fish and cook it through, then set it aside while you make the sauce. Handle the pieces gently when returning them to the pan.

Building the aromatic base

Fine cuts: finely cut the shallots, garlic, chilli, lemongrass and ginger so they can flavour the sauce evenly. Cut the pineapple into small pieces as directed.

Four minutes: fry the shallots, garlic, chilli, kaffir lime leaves, lemongrass and ginger in 2 tablespoons of oil for 4 minutes. Keep them moving in the pan to avoid scorching.

Balancing the sauce

Sweet and savoury: kecap manis brings sweetness and depth, while tomato sauce adds a mild tang. Palm sugar reinforces the sweet note, so taste the finished sauce before serving.

Citrus and fruit: lime juice and pineapple lift the richer flavours. Keep the pineapple pieces small so they are easy to eat with the fish.

Simmering to the right finish

Gentle heat: once the water and seasonings are added, cook the mixture slowly until done. The recipe does not specify a simmering time, so use the fish and sauce as your cues.

Ready to serve: the fish should be cooked through and the sauce should taste well combined. Avoid vigorous stirring, which can break up the browned fish.

What to serve alongside

Rice: plain steamed rice is a natural match for the sweet, savoury sauce and helps make a complete meal.

Fresh sides: serve with lightly cooked greens or a crisp salad to contrast with the rich sauce. Spoon some of the pineapple and sauce over the fish and rice.

Recipe notes & tips

• Pat the fish dry before frying if its surface is wet, to help it brown.
• Use enough oil to fry the fish without crowding the pan.
• Keep the aromatics moving as they fry for 4 minutes.
• Cut the pineapple into small pieces so it distributes through the sauce.
• Return the fish carefully to the pan to keep the pieces intact.
• Taste the sauce after simmering and adjust the balance at the table with lime if desired.

Variations

• Adjust the chilli: use less for a milder sauce or more for extra heat.
• Use fresh pineapple: cut it into small pieces before adding it to the pan.
• Choose another firm fish: use similarly sized pieces and cook them through before setting aside.
• Add more greens: serve the fish with steamed greens for a fresher plate.
• Serve with rice: spoon the sauce and pineapple over plain rice.

Common mistakes to avoid

• Crowding the pan: the fish may not brown evenly; fry it in batches if needed.
• Over-frying the aromatics: they can scorch and taste bitter; keep them moving for the 4-minute fry.
• Boiling the sauce hard: the fish can break apart; simmer it gently.
• Cutting the fish unevenly: pieces may cook at different rates; use similarly sized portions.
• Stirring roughly: the cooked fish may flake apart; fold it into the sauce carefully.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat gently in a pan until piping hot, adding a splash of water if the sauce has thickened.

Frequently asked questions