Crispy Tuna with Spicy Sambel Korek

Tongkol Pecak with Spicy Sambel Korek

Ingredients:

• 1 whole tuna fish (cut into small pieces and cleaned)

For the Sambel Korek:

• 20 red bird’s eye chilies
• 4 cloves garlic
• Salt to taste
• Cooking oil

Instructions:

1. Fry the Tuna:

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   • Heat oil in a pan over medium heat. Fry the tuna pieces until they are crispy and cooked through. Once done, remove and set aside.

2. Prepare the Sambel Korek:

   • In the same pan, quickly fry the red bird’s eye chilies and garlic until fragrant. Be careful not to burn them.
   • Remove the chilies and garlic from the pan and place them in a mortar and pestle. Grind them into a coarse paste.
   • Season the paste with salt to taste.

3. Combine and Serve:

   • In the same pan, heat a little more oil over medium heat. Pour the sambel korek paste into the hot oil and stir briefly.
   • Add the fried tuna pieces to the pan and mix gently, ensuring the sambel korek coats the fish well.
   • Serve the tuna pecak hot, ideally with steamed rice for a delicious meal.

Enjoy this flavorful dish that balances the spiciness of sambel korek with the savory tuna, perfect for a satisfying and comforting meal.