Indonesian Steamed Tuna Dumplings with Rich Peanut Sauce

Somay Ikan Tongkol Recipe

Dive into the vibrant flavors of Indonesian cuisine with this delectable Somay Ikan Tongkol, a savory steamed dish featuring tender tuna fish dumplings served with a rich peanut sauce. This recipe combines the savory taste of fish with the subtle crunch of vegetables, creating a harmonious blend that’s both satisfying and delicious. Here’s how to prepare this traditional delicacy:

Ingredients

For the Somay:

• 4 pieces of tuna fish (ikan tongkol)
• 1/4 cup tapioca flour
• 5 tablespoons all-purpose flour
• 1 egg
• 1 medium-sized chayote squash (labu siam)
• 1 block of tofu
• 5 cabbage leaves (kol)
• Seasoning: Masako (or chicken bouillon), salt
• Water (as needed)

For the Peanut Sauce:

• 1/4 cup roasted peanuts
• 5 bird’s eye chilies (cabe rawit)
• 2 red chilies (cabe merah)
• 2 cloves garlic
• 1/2 inch galangal (kencur)
• Sweet soy sauce (kecap manis)
• White sugar or palm sugar (gula merah)
• Salt
• Vegetable oil
• Lime juice (jeruk limo)

Instructions

1. Prepare the Somay Mixture:

   • Fish Preparation: Finely mash the tuna fish with your hands until it’s well broken down.
   • Vegetable Preparation: Grate the chayote squash and squeeze out excess moisture. Combine the grated squash with the mashed tuna.
   • Mixing: Add the all-purpose flour, tapioca flour, and egg to the fish mixture. Season with Masako (or chicken bouillon) and salt. Mix well until all ingredients are evenly combined. If the mixture is too thick, add a little water to achieve the right consistency—soft yet firm enough to hold its shape.

2. Prepare the Tofu and Cabbage:

   • Tofu Preparation: Cut the tofu into small pieces according to your preference. Hollow out the center of each piece to create space for the somay mixture.
   • Cabbage Preparation: Blanch the cabbage leaves briefly in boiling water until softened, then set aside.

3. Steam the Somay:

   • Forming Somay: Shape the somay mixture into small mounds using a spoon. Place each mound onto the hollowed tofu pieces.
   • Steaming: Arrange the somay and tofu pieces on a steamer tray. Steam over boiling water for about 20 minutes, or until the somay is cooked through and firm.

4. Prepare the Peanut Sauce:

   • Roasting: In a dry skillet, roast the peanuts until golden brown. Allow to cool.
   • Blending: Blend the roasted peanuts, bird’s eye chilies, red chilies, garlic, and galangal into a smooth paste.
   • Cooking: Heat some vegetable oil in a pan. Add the blended mixture and cook until fragrant. Add a bit of water to achieve the desired sauce consistency. Season with salt, sugar, and a splash of sweet soy sauce. Adjust to taste. Cook for a few more minutes until the sauce thickens.

5. Serve:

   • Assembly: Arrange the steamed somay and tofu pieces on a serving platter. Garnish with blanched cabbage leaves.
   • Sauce: Drizzle the peanut sauce generously over the somay. Squeeze fresh lime juice over the top to add a tangy contrast.

Enjoy this delightful dish with a side of steamed rice or as a standalone treat. The combination of tender fish dumplings and rich, spicy peanut sauce makes for a memorable culinary experience.