Sundanese Yellow Spiced Tuna: Ikan Tongkol Bumbu Kuning Recipe
Ikan Tongkol Bumbu Kuning Sunda
Ingredients
| Ingredient | Quantity |
|---|---|
| Ikan tongkol (cut to preference) | 2 fish |
| Red chilies | 10 pieces |
| Bird’s eye chilies (to taste) | 15 pieces |
| Turmeric (sliced) | 2 segments |
| Ginger (sliced) | 1 segment |
| Candlenuts | 2 pieces |
| Garlic | 4 cloves |
| Shallots | 6 shallots |
| Lemongrass (smashed) | 1 stalk |
| Bay leaves | 3 leaves |
| Tomato | 1 piece |
| Water | As needed |
Instructions
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Prepare the Fish: Start by frying the ikan tongkol until cooked through and golden brown. Set aside.
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Make the Spice Paste: In a mortar and pestle, combine the turmeric, ginger, garlic, shallots, candlenuts, red chilies, bird’s eye chilies, bay leaves, and lemongrass. Grind everything into a smooth paste.
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Sauté the Spices: In a pan, heat a bit of oil and add the ground spice mixture. Sauté until fragrant and fully cooked.
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Add Water and Season: Pour in a little water to the sautéed spices, stirring to combine. Taste and adjust the seasoning as necessary.
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Combine and Simmer: Gently add the fried ikan tongkol into the pan with the spices. Stir to coat the fish, allowing it to simmer until the flavors meld and the sauce thickens slightly.
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Serve: Once everything is well combined and flavorful, remove from heat. Your Ikan Tongkol Bumbu Kuning is now ready to be served with rice. Enjoy this delightful dish! 😉🙏
Feel free to adapt the spice levels to your preference for the ultimate flavor experience!
