Spicy Shredded Tongkol Fish (Tongkol Suwir Pedas)
Experience the vibrant flavors of Indonesian cuisine with Tongkol Suwir Pedas, a delectable dish featuring tender shredded tongkol fish seasoned with aromatic spices. Perfectly paired with warm rice, this dish is not just a meal but a culinary adventure that will surely tantalize your taste buds. Here’s how to create this spicy delight in your own kitchen!
Ingredients
| Ingredients | Quantity |
|---|---|
| Tongkol fish (cooked) | 2 pieces |
| Kaffir lime leaves | 3 leaves |
| Lemongrass (crushed) | 2 stalks |
| Bay leaf | 1 leaf |
| Galangal (crushed) | 1 piece (about 1 inch) |
| Salt | 1 teaspoon (to taste) |
| Sugar | 1/2 teaspoon (to taste) |
| Seasoning (optional) | To taste |
| Spice Paste: | |
| Red bird’s eye chilies | 20-25 pieces (to taste) |
| Garlic | 3 cloves |
| Shallots | 5 pieces |
| Ginger | 1 piece (about 1 inch) |
| Turmeric | 1/2 piece (about 1 inch) |
| Ground black pepper | 1 teaspoon |
| Sweet soy sauce | 1 tablespoon |
Nutritional Information
| Nutrient | Amount per serving |
|---|---|
| Calories | Approximately 250 kcal |
| Protein | 30 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 2 g |
| Total Fat | 10 g |
| Saturated Fat | 2 g |
Instructions
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Preparation of the Fish:
- If using raw tongkol fish, begin by cleaning the fish thoroughly. Rub the fish with lime juice and sprinkle with salt, then rinse well. Proceed to fry the fish until golden brown. Once cooked, shred the fish using a fork to create bite-sized pieces.
- If you are using pre-cooked tongkol fish, simply fry it until it is heated through, then shred and set it aside.
-
-
Prepare the Aromatics:
- Remove the stems from the kaffir lime leaves and thinly slice them. Set aside.
- In the same oil used for frying the fish, heat it over medium heat.
-
Sauté the Spice Paste:
- In a blender, combine the red bird’s eye chilies, garlic, shallots, ginger, and turmeric, then blend until smooth. You may add a little water if necessary to help it blend.
- In the hot oil, add the blended spice paste, crushed lemongrass, galangal, bay leaf, sliced kaffir lime leaves, salt, sugar, and optional seasoning. Sauté the mixture until it becomes fragrant and the oil starts to separate from the paste, indicating that it is well-cooked.
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Combine the Fish with the Spices:
- Add the shredded tongkol fish to the sautéed spices. Stir well to ensure that the fish is thoroughly coated with the spice mixture, allowing the flavors to meld together. If the mixture appears too dry, add a bit more oil to moisten it.
-
Finishing Touches:
- Drizzle in the sweet soy sauce and mix thoroughly. Taste and adjust the seasoning as necessary, ensuring a perfect balance of flavors.
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Serve:
- Once the flavors are well combined, remove the dish from heat. Serve your spicy shredded tongkol fish hot alongside steamed white rice for a truly satisfying meal that captures the essence of Indonesian cuisine. Enjoy! 😋
This Tongkol Suwir Pedas recipe not only delivers a spicy kick but also highlights the versatility of seafood in traditional dishes. With its rich blend of spices and the savory depth of tongkol fish, it’s a meal that you and your loved ones will cherish. Happy cooking!
