Indonesian fish recipes
Indonesian Spicy Tuna Chili Stir-Fry
Spicy Tuna with Chili Sauce
Ingredients:
| Ingredient | Quantity |
|---|---|
| Tuna fish (Tongkol) | 2 pieces, medium-sized (approx. 300-400g) |
| Shallots | 3 cloves |
| Garlic | 2 cloves |
| Red chilies | 10 pieces |
| Bird’s eye chilies (optional) | 5 pieces |
| Tomato | 1, medium-sized |
| Granulated sugar | To taste |
| Salt | To taste |
| Flavor enhancer (optional) | To taste |
| Lime leaves | 2-3 leaves |
| Water | As needed |
| Cooking oil | For frying |
Instructions:
- Preparation: Begin by cleaning the tuna fish (tongkol) and slicing it into your preferred size pieces.
- Spice Paste: Blend or grind the shallots, garlic, red chilies, bird’s eye chilies, and tomato until smooth. This paste will form the base of your flavorful sauce.
- Lightly Fry the Tuna: In a pan, heat a small amount of oil and fry the tuna pieces briefly until they are lightly browned on both sides. Remove from the oil and set aside to drain on paper towels.
- Sauté the Spice Paste: In the same pan, sauté the spice paste along with the lime leaves over medium heat, stirring frequently until the mixture becomes fragrant.
- Combine and Simmer: Add the lightly fried tuna pieces back into the pan with the sautéed spice mixture. Pour in a small amount of water (about 1/4 cup or enough to slightly cover the tuna pieces) to help the flavors meld together. Cover and let it simmer for a few minutes.
- Seasoning: After simmering, add granulated sugar, salt, and any additional flavor enhancers to taste. Stir well, and cover the pan again, allowing the sauce to reduce and thicken.
- Final Taste and Serve: Once the water has nearly evaporated, taste the sauce and adjust the seasoning if needed. Once the sauce is rich and well absorbed, remove from heat.
- Serve and Enjoy: Transfer to a serving plate and enjoy your spicy tuna with a side of steamed rice.
Happy cooking and selamat menikmati! 😊
