Title: Tongkol Goreng Sambal Matah
Ingredients:
- 250 grams of tongkol (mackerel tuna)
- 10 shallots, finely sliced
- 20 red bird’s eye chilies, finely sliced
- 2 stalks lemongrass, white parts only, finely sliced
- 3 kaffir lime leaves, finely sliced
- 2 limes, juiced
- 1 pinch of roasted shrimp paste (terasi)
- Cooking oil, for frying
- Salt and sugar, to taste
Instructions:
-
Prepare the Fish:
- Rinse the tongkol (mackerel tuna) thoroughly and season with salt.
- Squeeze the juice of 1 lime over the fish, ensuring it’s well-coated. Let it marinate for about 10 minutes.
- Heat oil in a frying pan and fry the fish until cooked and crispy. Once done, slightly flatten the hot fish to prevent it from becoming too tough, then set aside.
-
Prepare the Sambal Matah:
- In a separate pan, heat a small amount of oil over medium heat.
- Add the sliced shallots, red chilies, lemongrass, and kaffir lime leaves. Stir briefly, ensuring the mixture doesn’t become too wilted.
- Season with salt, sugar, and roasted shrimp paste. Mix well to combine all the flavors.
- Remove the pan from heat and add the remaining lime juice, stirring to integrate.
-
Combine and Serve:
- Gently fold the fried fish into the sambal mixture, ensuring an even coating.
- Transfer to a serving dish and enjoy immediately.
This Tongkol Goreng Sambal Matah combines the crispy texture of fried fish with the vibrant, fresh flavors of sambal matah, making it a deliciously unique dish perfect for any occasion.
