Title: Crispy Tongkol Fish
Ingredients:
- 1 1/2 whole dried tongkol fish (cleaned and steamed)
- Cooking oil with aromatics (as needed)
- Fried shrimp paste (terasi) (as needed)
- Salt (to taste)
Instructions:
-
Prepare the Fish:
Start by cleaning the steamed tongkol fish, removing all bones and scales. Then, chop the fish into coarse pieces. -
Fry the Fish:
Heat the aromatic cooking oil in a pan until it becomes fragrant. Add the chopped tongkol fish, reducing the heat to medium-low. Stir occasionally to ensure the fish cooks evenly. -
Add the Shrimp Paste:
Incorporate the fried shrimp paste into the pan, mixing it well with the fish. Continue to stir occasionally, maintaining the heat at medium-low. -
Dry the Fish:
Increase the heat to high and keep stirring continuously. Cook until the fish is thoroughly dried out but be cautious not to let it burn. -
Season the Fish:
Turn off the heat. While the fish is still hot, sprinkle in the salt. For 1 1/2 whole tongkol fish of medium size, use about 1 teaspoon of salt. Avoid adding any flavor enhancers, as they can overpower the natural taste of the fish. -
Cool and Serve:
Allow the fish to cool in the pan, stirring occasionally. This crispy tongkol fish pairs wonderfully with cold rice but is even more delightful with warm rice and sambal bajak. Perfect for a budget-friendly, long-lasting meal, making it an ideal choice for students or anyone on the go.
Enjoy your meal! 😆
