Title: Indonesian Spicy Tuna (Ikan Tongkol Woku)
Ingredients:
- 1 large fresh tuna fish, cut into 4 pieces
- Spice Paste:
- 6 shallots
- 3 cloves garlic
- 4 red chilies
- 2 small turmeric roots (about the size of a pinky finger)
- A small piece of ginger
- Salt and sugar to taste
- Additional Spices:
- Galangal, crushed
- 2 stalks lemongrass, crushed
- Indonesian bay leaves (daun salam)
- Kaffir lime leaves
- 10 or more red bird’s eye chilies (cabe rawit)
- 1 tomato, diced
- Spring onions (scallions)
- Water
- Thai basil leaves (daun kemangi)
Steps:
-
Prepare the Spice Paste:
- Grind shallots, garlic, red chilies, turmeric, and ginger into a smooth paste.
-
Cooking:
- Heat some oil in a pan. Sauté the spice paste until fragrant.
- Add crushed lemongrass, galangal, bay leaves, and kaffir lime leaves. Sauté until wilted.
- Pour in enough water to create a broth.
- Add the tuna fish pieces, diced tomatoes, bird’s eye chilies, sugar, salt, and spring onions. Cook until the fish is thoroughly cooked and the flavors are absorbed.
-
Final Touch:
- Once the fish is cooked, add Thai basil leaves. Stir briefly until wilted.
- Serve hot with steamed rice.
Notes:
- Ikan Tongkol Woku is a traditional Indonesian dish known for its spicy and aromatic flavors. The combination of fresh spices and herbs creates a vibrant and savory broth that complements the tender tuna fish perfectly.
- Adjust the amount of bird’s eye chilies according to your spice preference.
- Thai basil leaves (daun kemangi) add a refreshing herbal note to the dish.
Enjoy this Indonesian delicacy that brings together bold flavors and fresh ingredients, perfect for a satisfying meal at any time of the day!
