Ikan Tongkol Kemangi Bumbu Kuning: A Delightful Yellow Spiced Skipjack Tuna with Basil
Immerse yourself in the vibrant flavors of Indonesia with this aromatic Ikan Tongkol Kemangi Bumbu Kuning, featuring tender skipjack tuna infused with fragrant spices and fresh basil. This dish not only tantalizes your taste buds but also beautifully complements a warm bowl of rice, making it a perfect choice for family gatherings or a cozy dinner.
Ingredients
| Main Ingredients | Quantity |
|---|---|
| Skipjack tuna (ikan tongkol) | 1 ½ medium-sized fish |
| Fresh basil (kemangi) | 2 bunches |
| Spice Paste | Quantity |
|---|---|
| Shallots (Bawang merah) | 4 cloves |
| Garlic (Bawang putih) | 2 cloves |
| Bird’s eye chili (cabe rawit hijau) | 5 pieces |
| Candlenuts (kemiri) | 5 pieces |
| Ginger (jahe) | 1 finger length |
| Turmeric (kunyit) | 1 pinky finger length |
| Additional Ingredients | Quantity |
|---|---|
| Bay leaves (daun salam) | 2 leaves |
| Lemongrass (sereh) | ½ stalk |
| Vinegar (cuka) | To taste |
| Bird’s eye chili (rawit) | 10 pieces |
| Water | 200 ml |
| Sugar, salt, and pepper | To taste |
Instructions
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Prepare the Spice Paste: Begin by blending the shallots, garlic, bird’s eye chili, candlenuts, ginger, and turmeric into a smooth paste. This mixture will form the flavorful base of your dish.
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Sauté the Spice Paste: In a large skillet or pan, heat a splash of oil over medium heat. Add the blended spice paste and sauté until fragrant, allowing the spices to release their aromatic oils, which will fill your kitchen with an enticing scent.
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Add Liquid and Seasonings: Gradually pour in the water, stirring to combine. Add the bay leaves and lemongrass, and bring the mixture to a gentle boil. Enhance the flavor by incorporating vinegar, along with sugar, salt, and pepper to taste.
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Cook the Tuna: Once the broth is bubbling, gently place the skipjack tuna into the pan. Allow the fish to simmer in the fragrant broth until it is fully cooked and has absorbed the flavors, approximately 10-15 minutes.
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Incorporate the Basil: After the fish has cooked through, add the fresh basil leaves to the pan. Stir gently to combine, allowing the basil to wilt and infuse its fresh flavor into the dish.
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Serve: Once the basil is wilted, remove the pan from heat. Serve the Ikan Tongkol Kemangi hot, paired with steaming bowls of rice to soak up the delicious yellow sauce.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 250 |
| Protein | 30 g |
| Total Fat | 12 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 2 g |
| Sugars | 2 g |
| Sodium | 300 mg |
Enjoy this traditional Indonesian dish that celebrates the natural flavors of fresh ingredients, bringing warmth and comfort to your dining experience. With its balance of spice and the freshness of basil, Ikan Tongkol Kemangi Bumbu Kuning is a wonderful addition to your culinary repertoire!
