Fiery Indonesian Green Chili Tuna Delight

Ingredients:

• 250 grams tuna fish (ikan tongkol)
• Spice Paste:
  • 5 shallots (bawang merah)
  • 3 cloves garlic (bawang putih)
  • 3 green chilies (cabe ijo)
  • 1 red chili (cabe merah)
  • 13 bird’s eye chilies (cabe rawit)
  • 1 tablespoon brown sugar (gula merah)
  • 1 piece ginger (jahe), about 1-inch size
  • 1 tablespoon sweet soy sauce (kecap manis)
  • Salt and seasoning powder (Royco), to taste

Instructions:

1. Clean the tuna fish and cut it into cubes. Season with salt and lime juice, then fry until golden brown. Set aside.

2. In a food processor or mortar and pestle, grind together bird’s eye chilies, ginger, and brown sugar until smooth.

3. Slice the shallots and red and green chilies thinly.

4. In a pan, sauté the sliced shallots until fragrant. Add the ground bird’s eye chili paste, stir well.

5. Add the fried tuna fish to the pan. Pour in a little water, sweet soy sauce, salt, and seasoning powder. Stir gently to combine.

6. Cook until the spices are absorbed and the sauce thickens slightly. Just before removing from heat, add the sliced red and green chilies, stir briefly.

7. Serve hot with steamed rice.

This Spicy Green Chili Tuna recipe brings together the robust flavors of tuna with a fiery kick from bird’s eye chilies and the sweetness of brown sugar. It’s a perfect dish to spice up your mealtime, pairing wonderfully with warm rice for a satisfying Indonesian-inspired dish.