Tongkol in Spiced Coconut Broth (Tongkol Kuah Santan)
Experience the rich and flavorful essence of Indonesian cuisine with Tongkol Kuah Santan, a comforting dish featuring tender mackerel (tongkol) cooked in a creamy, spiced coconut broth. This delightful recipe combines aromatic herbs and spices with the savory goodness of tempeh and coconut milk, creating a perfect harmony of flavors. Follow this step-by-step guide to recreate this authentic Indonesian meal at home.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tongkol (Mackerel) | 1 medium-sized fish |
| Tempeh | To taste |
| Shallots | 8 cloves |
| Garlic | 4 cloves |
| Red Chili Peppers | 3-4 large peppers |
| Candlenut (kemiri), roasted | 1 piece |
| Kaffir Lime Leaves | 2 leaves |
| Turmeric | 1 thumb-sized piece |
| Galangal | 1 thumb-sized piece |
| Shrimp Paste (terasi), grilled | A small amount |
| Salt | To taste |
| Sugar | To taste |
| Seasoning (MSG or your preferred seasoning) | To taste |
| Scallions | 1 leaf, chopped |
| Thin Coconut Milk | As needed |
| Thick Coconut Milk | As needed |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 300-350 kcal |
| Protein | 25g |
| Fat | 15g |
| Carbohydrates | 10g |
| Fiber | 2g |
| Sodium | 400-500mg |
Instructions
| Step | Instructions |
|---|---|
| 1. Steam the Fish | Steam the tongkol (mackerel) for about 10 minutes in a steamer. Season the fish with salt and a bit of seasoning (MSG or your preferred alternative). Let the flavors infuse. |
| 2. Fry the Fish | Once the fish has marinated, lightly fry it until half-cooked. Set the fish aside for later. |
| 3. Prepare the Tempeh | Cut the tempeh into bite-sized pieces, season with salt and a pinch of seasoning. Fry the tempeh until half-cooked. Set aside with the fish. |
| 4. Blend the Spices | Using a food processor or mortar and pestle, grind the shallots, garlic, red chili peppers, shrimp paste (terasi), candlenut, and turmeric until you have a smooth paste. |
| 5. Sauté the Spice Paste | Heat a bit of oil in a pan and sauté the blended spice paste until fragrant. Add the kaffir lime leaves, galangal, and chopped scallions, stirring to release their aromas. |
| 6. Cook the Coconut Broth | Pour in the thin coconut milk and bring it to a gentle boil. Let it simmer for a moment before adding the thick coconut milk. Season with salt, sugar, and seasoning to taste. Stir well and check the seasoning. |
| 7. Add the Fish and Tempeh | Gently add the half-cooked fish and tempeh to the coconut broth. Let it simmer briefly, ensuring that the flavors meld without letting the coconut milk curdle. |
| 8. Serve and Enjoy | Once the dish is thoroughly heated, it’s ready to serve. Enjoy your Tongkol Kuah Santan with steamed rice for a complete and delicious meal. |
Cooking Tips:
- To prevent the coconut milk from curdling, make sure not to boil it too vigorously. A gentle simmer is all you need to blend the flavors together.
- For a more intense flavor, allow the fish and tempeh to sit in the broth for a few extra minutes, soaking in the rich, spiced coconut milk.
This dish offers a delightful balance of creamy coconut richness with the smoky, spicy undertones of traditional Indonesian spices. Paired with rice, it becomes a fulfilling and heartwarming meal. Perfect for family dinners or special occasions, Tongkol Kuah Santan is a must-try for anyone looking to explore authentic Southeast Asian flavors. Enjoy!
