Tongkol Bumbu Sambal: A Spicy Tuna Delight
Introduction
Tongkol Bumbu Sambal is a vibrant Indonesian dish featuring the rich flavors of tuna (tongkol) complemented by a spicy sambal sauce made from fresh chilies, aromatic herbs, and a hint of umami from shrimp paste. This dish beautifully marries the natural savoriness of the fish with the boldness of the sambal, creating a mouthwatering experience that embodies the essence of Indonesian cuisine. Serve it with steamed rice to soak up the delicious sauce, and enjoy a culinary journey that highlights the freshness of the ingredients and the simplicity of preparation.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tuna fish (ikan tongkol) | 5 pieces |
| Bird’s eye chili (cabe rawit) | 25 pieces |
| Red chili (cabe merah) | 2 pieces (seeds removed) |
| Shallots (bawang merah) | 7 cloves |
| Garlic (bawang putih) | 3 cloves |
| Tomatoes | 4 pieces (chopped) |
| Grilled shrimp paste (terasi) | 1 teaspoon |
| Cooking oil | As needed |
| Salt | To taste |
| Sugar | To taste |
Instructions
-
Prepare the Fish
Begin by cleaning the tuna fish thoroughly under running water to remove any impurities. After washing, drain the fish well and set it aside. In a frying pan, heat enough cooking oil to cover the bottom, and gently fry the fish pieces for a few minutes until they are slightly golden and just cooked through. Once done, remove them from the pan and let them drain on a plate lined with paper towels to absorb excess oil. -
Sauté the Aromatics
In the same frying pan, add a little more oil if necessary. Heat the oil over medium heat, then add the bird’s eye chilies, red chili, shallots, garlic, and chopped tomatoes. Sauté these ingredients together until they are half-cooked and fragrant, which should take about 5-7 minutes. You want the vegetables to soften but not completely lose their shape. Once cooked, remove the mixture from the heat and transfer it to a mortar and pestle or a blender. -
Make the Sambal
In the mortar, add a pinch of salt, sugar, and the grilled shrimp paste. Using a pestle, pound the mixture until it forms a smooth paste. If you’re using a blender, blend the mixture until it reaches a fine consistency, adjusting the salt and sugar to your preference. -
Combine the Ingredients
Return the pan to the heat and add about three tablespoons of the leftover oil from frying the chilies. Add the sambal mixture to the pan and sauté it for a couple of minutes until it becomes aromatic and the oil separates from the paste. This process enhances the flavors and brings out the depth of the sambal. -
Finish the Dish
Gently add the fried tuna fish back into the pan with the sambal, using a spatula to coat the fish evenly with the spicy mixture. Stir gently to avoid breaking apart the fish. Allow everything to cook together for just a couple of minutes to let the flavors meld. Before turning off the heat, taste the sambal and adjust the seasoning as necessary. -
Serve
Once the dish is cooked to your liking, transfer it to a serving plate and enjoy it warm with a side of steamed rice. The combination of the spicy sambal and the tender tuna creates a delightful dish that’s sure to be a hit at any table!
Nutritional Information
| Nutrient | Amount per Serving (approx.) |
|---|---|
| Calories | 290 kcal |
| Protein | 25 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 3 g |
| Sugars | 2 g |
| Total Fat | 18 g |
| Saturated Fat | 3 g |
| Sodium | 400 mg |
Final Thoughts
Tongkol Bumbu Sambal not only showcases the bold flavors of Indonesian cuisine but also highlights the versatility of tuna as a protein. The preparation method ensures that the fish retains its moisture while being infused with the lively spices of the sambal. This dish is perfect for gatherings, offering a delightful combination of heat and richness that will have everyone coming back for seconds. Enjoy this culinary adventure and savor the robust flavors that each bite brings!
