Ikan Tongkol Suwir Kemangi: A Flavorful Indonesian Dish
Introduction
Ikan Tongkol Suwir Kemangi is a delightful Indonesian dish that showcases the tender flakes of skipjack tuna (ikan tongkol) combined with the aromatic flavors of basil (kemangi) and a medley of spices. This dish is not only satisfying but also versatile; you can adjust the spice level to suit your taste. The vibrant flavors and delightful aroma make it an excellent choice for a family meal or a gathering with friends.
Ingredients
| Ingredient | Quantity |
|---|---|
| Ikan Tongkol (shredded) | 1 whole fish |
| Kemangi (basil leaves) | 1 bunch |
| Bawang Merah (shallots) | 10 cloves |
| Bawang Putih (garlic) | 4 cloves |
| Cabe Setan (bird’s eye chili) | 10 pieces (adjust to taste) |
| Tomat Hijau (green tomato) | 1 piece (optional) |
| Kaldu Bubuk (seasoning powder) | to taste |
| Gula (sugar) | to taste |
| Minyak Goreng (cooking oil) | for sautéing |
Nutritional Information
| Nutrient | Amount per serving |
|---|---|
| Calories | Approximately 250 kcal |
| Protein | 22 g |
| Carbohydrates | 8 g |
| Fat | 15 g |
| Fiber | 2 g |
| Sodium | Varies (depending on seasoning) |
Preparation Steps
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Prepare the Ingredients
Begin by cleaning the ikan tongkol and shredding it into bite-sized pieces. Next, wash the kemangi leaves thoroughly and set them aside for later use. -
-
Sauté the Aromatics
Thinly slice the bawang merah (shallots) and bawang putih (garlic). Heat a generous amount of minyak goreng (cooking oil) in a large pan over medium heat. Once the oil is hot, add the sliced shallots and garlic, and sauté them until fragrant and slightly golden. -
Add the Spices
Incorporate the cabe setan (bird’s eye chili) into the pan, adjusting the quantity according to your spice preference. Stir well to combine. Following this, add the kaldu bubuk (seasoning powder) and sugar, mixing thoroughly to ensure even distribution. Taste and adjust the seasoning as necessary. -
Combine with Ikan Tongkol
Once the spices are fragrant, gently fold in the shredded ikan tongkol. Stir everything together, allowing the fish to absorb the flavors. Add the tomat hijau (green tomato) at this stage, mixing well until everything is evenly combined. -
Finish with Kemangi
As the mixture cooks and begins to dry out slightly, add the kemangi leaves to the pan. Stir gently until the leaves are wilted and well incorporated into the dish. This will take just a minute or two. -
Serve
Once the kemangi has wilted, turn off the heat and transfer the ikan tongkol suwir kemangi to a serving dish. This dish pairs wonderfully with steamed rice and can be garnished with additional fresh basil leaves if desired.
Conclusion
Ikan Tongkol Suwir Kemangi is a delightful dish that captures the essence of Indonesian flavors, showcasing the tender, flaky fish combined with aromatic herbs and spices. It’s perfect for any occasion, offering a burst of flavor with each bite. Serve it with rice for a complete meal, and enjoy the harmonious blend of tastes that this dish brings to your table. Happy cooking!
