Tuna Woku Belanga
Embark on a culinary journey to Indonesia with Tuna Woku Belanga, a delightful and aromatic dish that combines tender tuna with a medley of spices and fresh herbs. This recipe captures the vibrant flavors of the region, showcasing the richness of tuna, complemented by a spicy sauce that is both fragrant and delicious. Perfect for a family meal or a gathering with friends, this dish is sure to impress with its bold flavors and colorful presentation.
Ingredients
| Category | Ingredients |
|---|---|
| Main Ingredients | 5 pieces of fresh tuna fish |
| 1 lime, juiced | |
| A pinch of salt | |
| Spice Paste | 10 red bird’s eye chilies (cabe rawit merah) |
| 5 curly red chilies (cabe merah keriting) | |
| 8 shallots | |
| 4 cloves of garlic | |
| 3 cm fresh ginger, grated | |
| 3 cm fresh turmeric, grated | |
| Additional Ingredients | 2 stalks of green onion, cut into 2 cm pieces |
| 2 stalks of lemongrass, bruised | |
| 5 kaffir lime leaves | |
| 1 tomato, seeded and chopped | |
| 5-6 whole red bird’s eye chilies (cabe rawit merah utuh) | |
| 100 cc water | |
| Salt and sugar, to taste | |
| 1 handful of basil leaves (daun kemangi) |
Instructions
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Prepare the Tuna: Begin by washing the tuna thoroughly under cold running water. Squeeze fresh lime juice over the fish and sprinkle a pinch of salt. Let it marinate for about 15 to 30 minutes to enhance the flavor and tenderize the fish.
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Cook the Tuna: Heat a frying pan over medium heat and add a little oil. Once hot, gently fry the marinated tuna until it is halfway cooked—ensure it remains tender and does not develop a hard crust. Remove the tuna from the pan and drain it on a paper towel to absorb excess oil.
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Make the Spice Paste: In a blender or food processor, combine the shallots, garlic, red bird’s eye chilies, curly red chilies, grated ginger, grated turmeric, a pinch of salt, and sugar. Blend until you achieve a smooth paste.
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Sauté the Spice Paste: In the same pan used to fry the tuna, add 2 tablespoons of the residual oil and heat over medium flame. Add the spice paste along with the bruised lemongrass and kaffir lime leaves. Sauté for a few minutes until the paste is fragrant and the oil separates.
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Combine Ingredients: Stir in the chopped tomato and cook until softened. Gently add the tuna back into the pan and pour in 100 cc of water. Allow the mixture to simmer until the tuna is fully cooked and has absorbed the flavors from the spice paste.
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Add Fresh Herbs: Once the tuna is cooked through, add the basil leaves and whole bird’s eye chilies. Stir everything together gently for a minute to combine.
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Serve: Remove from heat and transfer the Tuna Woku Belanga to a serving dish. Enjoy the dish warm with steamed rice for a complete meal.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~300 kcal |
| Protein | ~28 g |
| Carbohydrates | ~10 g |
| Total Fat | ~18 g |
| Saturated Fat | ~4 g |
| Fiber | ~2 g |
| Sodium | ~500 mg |
This Tuna Woku Belanga recipe embodies the essence of Indonesian cuisine, showcasing how simple ingredients can create a spectacular dish that is rich in flavor and tradition. Enjoy making this at home and relish the delightful experience of serving a dish that is as visually appealing as it is delicious!
