Pindang Tongkol with Kencur Spice Blend
This recipe is a traditional Indonesian dish called “Pindang Tongkol Bumbu Kencur,” where fresh tuna (tongkol) is simmered in an aromatic blend of herbs and spices, creating a rich, savory flavor profile balanced with the refreshing hint of basil. It’s an ideal choice for those looking to explore Indonesian flavors or add an exotic touch to their meal plan. Let’s dive into the steps to bring this deliciously spiced dish to your table.
Ingredients
| Ingredient | Quantity |
|---|---|
| Main Ingredients | |
| Fresh tuna (tongkol) | 4 medium-sized fish, cleaned and cut or left whole |
| Kaffir lime leaves | 4 leaves |
| Bay leaves | 4 leaves |
| Spice Paste (Bumbu Halus) | |
| Shallots | 6 cloves |
| Garlic | 4 cloves |
| Kencur (Aromatic Ginger) | 1 thumb-sized piece |
| Turmeric | 1 thumb-sized piece |
| Curly red chilies | 5, or to taste |
| Bird’s eye chilies | 5, or to taste |
| Candlenuts (kemiri) | 3 nuts |
| Ground black pepper | To taste |
| Salt | To taste |
| Sugar | To taste |
| Additional Ingredients | |
| Lemongrass stalk | 1 stalk, lightly bruised |
| Galangal | 1 thumb-sized piece, lightly bruised |
| Kaffir lime leaves | 2 leaves |
| Fresh basil leaves | As desired |
Instructions
-
Prepare and Steam the Tuna:
- Clean the tuna, cutting it into portions or leaving it whole as preferred. Rub with salt to help eliminate any fishy odor.
- Steam the tuna for about 10 minutes along with 4 kaffir lime leaves and bay leaves. This step not only enhances the fish’s flavor but also firms up the texture, making it perfect for the stew.
-
Prepare the Spice Paste:
- Blend or grind shallots, garlic, kencur, turmeric, red chilies, bird’s eye chilies, and candlenuts into a fine paste. Adjust the chili amounts according to your spice preference for a mild or spicy kick.
-
Sauté the Spice Paste:
- Heat a small amount of oil in a large pan or wok over medium heat. Add the prepared spice paste and sauté until it’s fragrant and fully cooked, ensuring the raw spices meld into the oil and release their aromas. Add the lemongrass, galangal, and remaining kaffir lime leaves, stirring well.
-
Simmer the Fish:
- Pour in water to create a broth and add salt, pepper, and sugar to taste. Bring the mixture to a boil, then gently add the steamed tuna pieces. Let it simmer until the flavors meld, about 10-15 minutes.
-
Finish with Fresh Basil:
- As a final touch, add fresh basil leaves to the stew for an aromatic finish. Stir briefly until the leaves are wilted, then turn off the heat.
-
Serve:
- Your Pindang Tongkol with Kencur is now ready to be served! Serve hot with steamed rice, and enjoy the bold, complex flavors of this Indonesian specialty.
Enjoy the warm, earthy notes and mild heat of this delicious Pindang Tongkol, a beautiful introduction to Indonesian cuisine with ingredients that honor its traditional roots.
