Tuna Nugget Recipe
Ingredients:
- 2 whole tuna fish (ikan tongkol)
- 1/2 cup all-purpose flour
- 2 eggs (for the batter)
- 2 eggs (for coating)
- Breadcrumbs, as needed
- Salt, to taste
- 3 cloves garlic
- 4 shallots
- Seasoning, to taste (optional)
- 1/2 block of tofu
Instructions:
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Prepare the Tuna: Begin by thoroughly cleaning the tuna fish. Remove all bones and cut the fish into manageable pieces. Using a mortar and pestle, grind the fish into a fine paste.
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Prepare the Tofu: Mash the tofu until it is smooth and resembles a paste. Combine the mashed tofu with the ground tuna.
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Prepare the Seasoning: In the same mortar and pestle, grind the garlic, shallots, and salt until finely blended. Add any additional seasoning to taste, if desired.
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Mix Ingredients: Add the seasoned garlic and shallot mixture to the tuna and tofu paste. Stir well to ensure that the flavors are evenly distributed.
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Prepare the Egg Batter: Beat the two eggs meant for the batter and incorporate them into the tuna and tofu mixture. Mix thoroughly until the ingredients are well combined.
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Steam the Mixture: Line a steamer basket or tray with plastic wrap. Transfer the mixture into the lined basket, shaping it into a rectangular block. Steam the mixture until it is fully cooked and slightly firm, which should take about 20-30 minutes.
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Cool and Slice: Once the mixture has finished steaming, allow it to cool slightly. Cut the steamed block into small, bite-sized pieces or nuggets.
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Coat the Nuggets: Dip each nugget into the beaten eggs, ensuring that each piece is well-coated. Then, roll the nuggets in breadcrumbs until they are evenly covered.
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Fry the Nuggets: Heat oil in a frying pan over medium heat. Fry the coated nuggets in batches until they are golden brown and crispy. Drain on paper towels to remove excess oil.
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Serve: Serve the crispy tuna nuggets hot, accompanied by your favorite dipping sauce such as ABC or Indofood chili sauce for added flavor.
Enjoy these delicious homemade tuna nuggets as a perfect snack or appetizer!
