Tumis Ikan Tongkol Panggang (Grilled Tuna Stir-Fry) – An Acehnese Delight
Welcome to the aromatic world of Acehnese cuisine with this tantalizing Tumis Ikan Tongkol Panggang (Grilled Tuna Stir-Fry). This traditional dish hails from the Aceh region of Indonesia and is a perfect blend of flavors that will transport your taste buds to the lush landscapes and vibrant culture of Aceh. Here’s a step-by-step guide to recreating this exquisite recipe in your kitchen.
Ingredients
- 4 medium-sized tuna fish (approximately 1 kg)
- Juice of 1 lime
- 3 teaspoons of salt (for both fish and sauce)
- 2 shallots
- 1 sprig of curry leaves
- 1 pandan leaf
- 3 green chilies, sliced diagonally
- 2 bilimbi fruits (sour cucumber), sliced diagonally (use 1 if large)
- Cooking oil, as needed
- 500 ml water
Ground Spice Paste:
- 1 tablespoon ground shallots
- 1/2 tablespoon ground garlic
- 1 tablespoon ground red chili
- 1/2 teaspoon ground green bird’s eye chili
- 1/2 tablespoon ground turmeric
- 1/4 teaspoon ground pepper
- 1 tablespoon ground coriander
- A pinch of sweet cumin
- A pinch of black cumin (for fish)
- 1 tablespoon ground dried bilimbi
Instructions
1. Prepare the Fish:
- Clean the tuna thoroughly, ensuring to remove any white and black skin by scraping it off with a knife or kitchen wire scrubber. This step is crucial for reducing the fishy odor.
- After cleaning, rub the fish with 2 tablespoons of lime juice and 1.5 teaspoons of salt. Let it sit for approximately 10 minutes.
2. Grill the Fish:
- Preheat a non-stick pan or griddle, and lightly grease it with margarine.
- Grill the marinated fish until it is cooked through and the skin turns a nice golden brown (approximately 20-30 minutes). For an authentic flavor, grilling over charcoal or wood fire is recommended, but a non-stick pan will suffice for convenience.
- Once grilled, set the fish aside to cool slightly.
3. Prepare the Fish for Stir-Frying:
- Once cooled, cut each fish into four pieces, removing the bones and head.
- Marinate the fish pieces with the remaining 1.5 teaspoons of salt and 1/2 tablespoon of lime juice.
- Coat the marinated fish with the ground spice paste, ensuring each piece is well covered.
- Add the sliced green chilies and bilimbi fruit to the marinated fish.
4. Cook the Stir-Fry:
- Heat a generous amount of cooking oil in a pan.
- Sauté the sliced shallots until fragrant, then add the curry leaves and pandan leaf.
- Add the fish pieces and stir gently to combine.
- Pour in a small amount of water and let it simmer until the mixture begins to boil.
- Once boiling, add the remaining water and cook until the spices are well incorporated, and the sauce has thickened slightly.
- Taste and adjust the seasoning if necessary. Ensure the spices are fully cooked and no raw taste remains.
5. Serve:
- Once the dish is ready, remove it from the heat.
- Serve hot, and enjoy the rich, aromatic flavors of this Acehnese specialty.
Notes:
- This recipe is an adaptation from an old draft, and precise measurements for fresh spices are provided to ensure consistency. Feel free to adjust according to your taste preferences.
- The unique combination of pandan and curry leaves with the tartness of bilimbi creates an unforgettable taste experience.
- This dish pairs beautifully with steamed rice and fresh vegetables for a complete meal.
We hope this recipe brings a touch of Acehnese culinary heritage to your table, providing a delightful experience for both your palate and senses. Happy cooking!
