Indonesian Tongkol Fish with Spicy Sambal Matah

Tongkol Sambal Matah

Ingredients:

• 1 whole tongkol fish
• 10 shallots
• 5 stalks of lemongrass (white part only)
• 30 bird’s eye chilies (adjust to taste)
• 1 teaspoon of roasted shrimp paste
• 2 kaffir lime leaves
• 2 calamansi limes
• Salt to taste
• Cooking oil

Instructions:

1. Prepare the Tongkol Fish:

   • Begin by frying the whole tongkol fish until it’s cooked through and crispy. Once fried, remove the fish from the oil, let it cool slightly, and then shred it into small pieces. Set aside.

2. Chop the Ingredients:

   • Finely slice the shallots, bird’s eye chilies, and lemongrass. Ensure that the lemongrass is cut into very thin slices to release its flavor effectively.

3. Prepare the Sambal Matah Mixture:

   • In a pan, heat enough cooking oil to cover the ingredients you’ll be mixing. Allow the oil to come to a boil, then remove the pan from heat.

4. Combine the Ingredients:

   • In a mixing bowl, combine the shredded tongkol fish with the chopped shallots, chilies, lemongrass, and kaffir lime leaves.

5. Season the Mixture:

   • Add the roasted shrimp paste and a pinch of salt to the bowl. Squeeze the calamansi limes over the mixture to add a tangy flavor.

6. Final Mixing:

   • Pour the hot oil over the mixture and stir well to combine all the flavors. The hot oil will help release the essential oils from the shallots, chilies, and lemongrass, enhancing the overall flavor.

7. Serve:

   • Allow the sambal matah to rest for a few minutes to let the flavors meld together before serving. This dish pairs wonderfully with steamed rice or as a spicy topping for various dishes.

Enjoy the vibrant and aromatic flavors of this traditional Indonesian sambal matah, perfect for adding a spicy kick to your meal!