Spicy Tuna Balado with Shrimp Paste
Ingredients
- 1 medium-sized tuna (Ikan Tongkol)
- 1 lime
- Salt to taste
Blended Spice Mix
- 10 red curly chilies (Cabe Keriting Merah)
- 3 red bird’s eye chilies (Cabe Rawit Merah)
- 1/2 tomato
- 3 shallots
- 1 clove garlic
- 3 kaffir lime leaves (Daun Jeruk)
- 1 thumb-sized piece of galangal (Lengkuas), bruised
- 1 block of ABC shrimp paste (Terasi)
- Salt and sugar to taste
- Water as needed
Preparation Steps
- Clean and Marinate the Fish: Begin by thoroughly cleaning the tuna. Squeeze the lime over the fish and sprinkle with salt. Allow it to marinate for approximately 30 minutes.
- Fry the Fish: After marinating, fry the fish until it is fully cooked. Set aside.
- Prepare the Spice Paste: Blend the red curly chilies, red bird’s eye chilies, tomato, shallots, and garlic until smooth. Note: Do not blend the kaffir lime leaves, galangal, and shrimp paste.
- Sauté the Spice Paste: In a pan, sauté the blended spice mix until fragrant. Add the kaffir lime leaves, bruised galangal, shrimp paste, salt, and sugar. Pour in a little water and stir to combine. Taste and adjust seasoning if necessary.
- Combine and Serve: Once the spice mix is well-cooked and fragrant, add the fried fish to the pan. Stir until the fish is evenly coated with the spice mix.
- Finish and Serve: Remove from heat and serve your Spicy Tuna Balado with Shrimp Paste hot, accompanied by steamed rice.
Cooking Tips
- Ensure the tuna is fresh for the best flavor.
- Adjust the amount of chilies according to your spice tolerance.
- Marinating the fish with lime and salt helps to remove any fishy odor and enhances the overall flavor.
This dish is a vibrant and flavorful addition to any meal, showcasing the rich and spicy profile of Indonesian cuisine. Enjoy the delightful combination of tender tuna and aromatic spices that make this dish truly irresistible.
