Pepes Tongkol Kemangi: A Deliciously Fragrant Indonesian Tuna Delight
Pepes Tongkol Kemangi is an aromatic Indonesian dish that combines tender tuna with a blend of spices, herbs, and the refreshing flavor of basil. This recipe involves steaming and grilling, resulting in a dish that’s bursting with flavor and ideal for a delightful meal. Below is a step-by-step guide to making this delicious dish at home.
Ingredients
- 400 grams Tuna (Tongkol): Cleaned and patted dry.
- Salt and Sugar: To taste.
- 3 Bunches of Basil Leaves (Daun Kemangi): Fresh and washed.
- 1 Red Tomato: Diced into small pieces.
- Banana Leaves (Daun Pisang): Cleaned, for wrapping.
- Spice Paste (Bumbu Halus):
- 4 Cloves Garlic (Bawang Putih)
- 8 Shallots (Bawang Merah)
- 3 Candlenuts (Kemiri): Toasted.
- 10 Red Curly Chilies (Cabe Merah Keriting)
- 5 Bird’s Eye Chilies (Cabe Rawit): Optional, adjust according to your heat preference.
- 1 Thumb-sized Piece Ginger (Jahe)
- 1 Thumb-sized Piece Galangal (Lengkuas)
- 1 Thumb-sized Piece Turmeric (Kunyit)
Instructions
-
Prepare the Tuna:
- Clean the tuna thoroughly under cold water and pat dry with paper towels. Season with salt and sugar according to taste.
-
Make the Spice Paste:
- In a blender or food processor, combine garlic, shallots, toasted candlenuts, red curly chilies, bird’s eye chilies (if using), ginger, galangal, and turmeric. Blend into a smooth paste.
-
Cook the Spice Paste:
- Heat a small amount of oil in a pan over medium heat. Add the spice paste and sauté until it becomes aromatic and is cooked through, about 5-7 minutes. Set aside.
-
Combine Ingredients:
- In a mixing bowl, combine the cooked spice paste with diced tomato and basil leaves. Mix well and set aside.
-
Wrap the Tuna:
- Take a piece of banana leaf and place a spoonful of the spice mixture in the center. Lay a piece of tuna on top, and add a bit more spice mixture over the fish.
- Fold the banana leaf to create a sealed packet, ensuring the tuna and spices are fully enclosed. Repeat with the remaining tuna and spice mixture.
-
Steam the Tuna:
- Prepare a steamer or a large pot with a steaming rack. Add water to the bottom of the pot and bring it to a gentle boil.
- Place the wrapped tuna packets in the steamer. Cover and steam over low heat for approximately 30-40 minutes, or until the fish is fully cooked and tender.
-
Grill the Wrapped Tuna:
- After steaming, remove the packets from the steamer and let them cool slightly. Preheat a non-stick skillet or grill pan over medium-low heat.
- Grill the wrapped tuna packets for a few minutes on each side, turning occasionally, until the banana leaves become slightly charred and the flavors have melded together. Alternatively, you can grill the packets over a charcoal grill for added smokiness.
-
Serve:
- Once grilled, unwrap the banana leaves and serve the Pepes Tongkol Kemangi hot. Enjoy this fragrant dish with steamed rice or as part of a larger meal.
Tips for Perfect Pepes Tongkol Kemangi:
- Banana Leaves: Make sure the banana leaves are pliable. If they are stiff, you can briefly heat them over an open flame to make them more flexible.
- Adjusting Spice Levels: Modify the quantity of bird’s eye chilies based on your preference for spiciness.
- Serving Suggestions: This dish pairs wonderfully with a side of fresh cucumber salad or a simple vegetable stir-fry.
Enjoy the rich flavors and delightful aroma of Pepes Tongkol Kemangi—a true taste of Indonesian culinary tradition!
