Asam Pedas Tongkol Recipe
Discover the vibrant flavors of Indonesian cuisine with this delightful Asam Pedas Tongkol, a spicy and tangy fish dish that will tantalize your taste buds. Perfectly balancing the heat of chilies with the tanginess of tamarind and the richness of fish, this dish is a true celebration of bold flavors and aromatic spices. Follow this easy-to-make recipe for a meal that’s both delicious and satisfying.
Ingredients:
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For the Fish:
- 1/2 kg of tongkol fish (tuna or skipjack tuna), heads are preferable for richer flavor
- 1 lime, juiced
- Salt and sugar, to taste
- Water, as needed
- 3 tablespoons tamarind water (from tamarind paste)
- Belimbing wuluh (starfruit), optional for added tartness
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For the Spice Paste:
- 10 red curly chilies
- 5 bird’s eye chilies (adjust to your spice preference)
- 5 shallots
- 3 garlic cloves
- 2 tomatoes
- 1-inch piece of turmeric
- 1-inch piece of ginger, bruised
- 1-inch piece of galangal, bruised
- 1 stalk lemongrass, bruised
- 1 candlenut
- 2 kaffir lime leaves
- 2 bay leaves
Instructions:
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Prepare the Fish:
- Clean the tongkol fish thoroughly. Rub it with lime juice and salt, then let it marinate for 15 minutes. This process helps to eliminate any fishy smell and adds a subtle tang.
- After marinating, fry the fish until it is half-cooked. This step ensures that the fish retains its shape during the cooking process and develops a nice texture.
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Make the Spice Paste:
- Boil the red chilies, bird’s eye chilies, tomatoes, shallots, and garlic in water for about 5 minutes to soften them. This will make them easier to blend.
- Blend the boiled ingredients together with turmeric and candlenut until you have a smooth paste. You can use a traditional mortar and pestle or a blender for this step.
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Cook the Dish:
- In a pan, heat a little oil and sauté the spice paste along with the bruised lemongrass, ginger, galangal, kaffir lime leaves, and bay leaves. Sauté until the paste becomes fragrant and the oil starts to separate.
- Add the tamarind water and a sufficient amount of water to make a flavorful broth. Bring to a simmer.
- Gently add the pre-fried fish to the pan. Season with salt and sugar to taste. Let the fish cook thoroughly in the simmering broth. Be cautious not to overcook, as the fish can break apart if left too long.
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Final Touches:
- Optionally, add belimbing wuluh (starfruit) for an extra layer of tartness.
- Adjust the seasoning as needed, adding more salt or sugar if desired.
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Serve:
- Once the fish is cooked and the flavors have melded together, remove from heat.
- Serve hot, paired with steamed rice for a complete and satisfying meal.
Enjoy the rich, spicy, and tangy flavors of this traditional Indonesian dish. Perfect for a hearty family dinner or special occasion, Asam Pedas Tongkol will bring a taste of Southeast Asia to your table.
