Tongkol Kemangi with Spicy Coconut Sauce
Ingredients:
- 5 slices of tongkol (skipjack tuna), fried in advance
- 2 bunches of kemangi (lemon basil)
- 8 shallots
- 5 cloves of garlic
- 10 red bird’s eye chilies
- 4 candlenuts
- Salt, to taste
- Sugar, to taste
- 1 sachet of packaged coconut milk
Instructions:
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Prepare the Spice Paste: Begin by frying all the spice ingredients—shallots, garlic, red chilies, and candlenuts—until fragrant. Once they are sufficiently cooked, grind them into a smooth paste using a mortar and pestle or a blender.
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Sauté the Paste: Heat a little oil in a pan over medium heat and sauté the spice paste until it releases its rich aroma. This step is crucial as it brings out the flavors of the spices.
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Add Liquid: Pour in a sufficient amount of water to loosen the paste and create a sauce base. Stir well to combine the ingredients.
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Incorporate Coconut Milk: Add the sachet of coconut milk to the pan, mixing it thoroughly with the spiced liquid. Allow it to simmer gently.
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Add Fried Tongkol: Introduce the pre-fried tongkol slices into the pan. Stir carefully to ensure the fish is evenly coated with the sauce.
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Season the Dish: Adjust the seasoning with salt and sugar to taste. The balance between the saltiness and sweetness is essential for achieving the perfect flavor profile.
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Finish with Kemangi: Just before the sauce reaches a boil, add the kemangi leaves. Cook until the leaves are wilted and the sauce is bubbling.
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Check and Serve: Taste the dish to ensure the seasoning is to your liking. Once everything is well combined and the sauce has thickened slightly, your Tongkol Kemangi with Spicy Coconut Sauce is ready to serve. Enjoy it hot with steamed rice or as a delicious side dish.
This recipe brings together the aromatic and spicy flavors of Indonesian cuisine, with the rich creaminess of coconut milk complementing the tangy, fresh notes of kemangi.
