Tumis Tuna Asam Padeh (Spicy and Tangy Stir-Fried Tuna)
This Tumis Tuna Asam Padeh is a vibrant and flavorful dish inspired by the rich culinary traditions of Indonesia, especially the Minangkabau cuisine. It combines fresh tuna with a spicy, tangy sauce made from lime, turmeric, and a host of fragrant spices. Perfect for those who love bold flavors, this dish will leave your taste buds dancing. It’s quick and easy to prepare, making it ideal for weeknight dinners or a special meal with friends and family. Let’s dive into the recipe!
Ingredients:
| Ingredient | Quantity |
|---|---|
| Fresh Tuna (cut into 5 pieces) | 1 Kg |
| Lime | 1 whole |
| Salt | To taste |
| Sugar | To taste |
| Cooking oil | As needed for frying |
For the Ground Spice Paste (Bumbu Halus):
| Ingredient | Quantity |
|---|---|
| Garlic cloves | 4 cloves |
| Ground turmeric | 1 tablespoon |
| Chili powder (adjust to taste) | 1/2 tablespoon |
For the Sliced Ingredients (Bumbu Iris):
| Ingredient | Quantity |
|---|---|
| Shallots | 4 cloves, sliced |
| Bird’s eye chili (cabe rawit) | 5 whole chilies |
| Bilimbi (belimbing wuluh) | 4 pieces |
| Tomato | 1, chopped |
For the Aromatic Ingredients (Bumbu Aroma):
| Ingredient | Quantity |
|---|---|
| Lemongrass | 1 stalk, bruised |
| Kaffir lime leaves | 2 leaves |
| Bay leaves | 2 leaves |
| Galangal (lengkuas) | 1 slice |
Instructions:
| Steps | Description |
|---|---|
| 1. Prepare the Tuna | Clean the tuna and cut it into 5 pieces. Rub the pieces with lime juice and a pinch of salt, then set aside to marinate while preparing the sauce. |
| 2. Fry the Shallots and Chilies | Heat some cooking oil in a pan over medium heat. SautĆ© the sliced shallots and whole birdās eye chilies until fragrant and slightly softened. |
| 3. Add the Tomatoes and Spice Paste | Add the chopped tomatoes and the ground spice paste (garlic, turmeric, and chili powder). Stir fry for a few minutes until the spices are well combined and aromatic. |
| 4. Pour in Water and Aromatics | Add a little water to the pan to create a sauce, then stir in the bilimbi, lemongrass, kaffir lime leaves, bay leaves, and galangal. Bring the mixture to a boil. |
| 5. Add the Tuna to the Boiling Sauce | Once the sauce is boiling, gently add the marinated tuna pieces. This ensures that the fish does not have a fishy odor. |
| 6. Cook on High Heat | Let the tuna cook on high heat for about 10 minutes, allowing the fish to absorb the spices. |
| 7. Simmer Until Done | Reduce the heat to low and let the tuna simmer until fully cooked and the flavors meld together, about 10 more minutes. Add salt, sugar, and pepper to taste. |
| 8. Serve Hot | Serve the Tumis Tuna Asam Padeh with steamed rice, and enjoy its spicy, tangy flavors! š |
Nutritional Information (Per Serving):
| Nutrient | Amount (Approx.) |
|---|---|
| Calories | 250 kcal |
| Protein | 30g |
| Fat | 12g |
| Carbohydrates | 5g |
| Fiber | 2g |
| Sodium | 400mg |
| Vitamin C | 15% of the daily requirement |
This dish not only packs a punch in flavor but also provides a good source of protein and essential vitamins. Make sure to adjust the spice level to suit your preferences and pair it with a refreshing salad or stir-fried greens to complete the meal.
Happy cooking!
