Abon Ikan Cakalang ala Bumil: A Spicy and Sweet Tuna Floss Delight
Ingredients:
- 1 whole Cakalang Fufu/Asar fish
- 4 lemons
- 5 small bird’s eye chilies
- 10 red chilies
- 2 small tomatoes
- 8 shallots
- 5 cloves garlic
- 4 tablespoons liquid brown sugar
- Salt, to taste
- Granulated sugar, to taste
- Oil, for frying
Instructions:
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Prepare the Fish: Begin by thoroughly washing the Cakalang fish. Once cleaned, shred the fish into fine pieces and squeeze juice from the lemons over the fish, adding a pinch of salt. Set aside to marinate briefly.
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Blend the Aromatics: Wash the tomatoes, shallots, garlic, bird’s eye chilies, and red chilies. Blend them together until smooth to create a rich, aromatic paste.
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Fry the Fish: Heat oil in a pan over medium heat. Fry the shredded fish until golden brown and crispy. Remove from the oil and drain on paper towels to remove excess oil.
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Cook the Spice Paste: In the same pan, using a bit of the oil left over, sauté the blended spice paste. Add salt, granulated sugar, and liquid brown sugar to taste. Cook until the mixture thickens and most of the liquid evaporates, leaving a rich, aromatic oil. Adjust seasoning as needed.
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Combine and Cool: Once the spice paste is ready, let it cool. Mix the cooled spice paste with the fried fish until well combined. Ensure the fish is coated evenly. Allow the mixture to cool completely to maintain the crispiness of the floss.
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Final Touches: Once the Abon is cooled, drain any excess oil. The spicy and sweet Cakalang fish floss is now ready to enjoy. It pairs beautifully with warm rice or can be enjoyed with cold rice as well. Store in an airtight container to keep it crispy.
Note: For extra heat, you can adjust the amount of bird’s eye chilies to your preference.
Enjoy your homemade Abon Ikan Cakalang, a perfect blend of spicy and sweet flavors that will elevate any meal!
