Indonesian Tuna and Long Beans in Creamy Coconut Sauce

Tuna Fish with Long Beans in Coconut Milk (Gulai Ikan Tuna Kacang Panjang)

This delightful dish, known as Gulai Ikan Tuna Kacang Panjang, showcases tender tuna fish and crisp long beans simmered in a rich, aromatic coconut milk sauce. Perfect for a comforting meal, this recipe combines traditional Indonesian spices and fresh ingredients for a flavorful experience.

Ingredients

• 6 pieces tuna fish fillets
• 1/2 bunch long beans (kacang panjang), cut into bite-sized pieces
• 2 sachets coconut milk (Santan Kara)
• 1 turmeric leaf (daun kunyit)
• 3 bay leaves (daun salam)
• 1 kaffir lime leaf (daun jeruk)
• 1 stalk lemongrass (sereh), bruised
• 1 small piece dried tamarind (asam jawa)
• 1/2 teaspoon ground coriander (ketumbar)
• 1 1/2 tablespoons ground chili (cabe giling)
• 1 teaspoon ground galangal (lengkuas)
• A pinch of ground candlenut (kemiri)
• 6 shallots (bawang merah), thinly sliced
• 3 cloves garlic (bawang putih), minced
• Salt to taste
• Bouillon powder (optional)

Instructions

1. Prepare the Fish:

   Related Articles

   • 
     Savory Indonesian Catfish Stew: Mangut Lele Recipe
   • 
     Creamy Tuna & Corn Chowder
   • 
     Crispy Dory Fillet with Homemade Teriyaki Glaze
   • 
     Crispy Turmeric-Fried Mackerel: Authentic Ikan Tenggiri Goreng Kunyit Recipe
   • Clean the tuna fillets and season them with salt and lime juice. Let them marinate for 15 minutes.

2. Prepare the Aromatics:

   • Peel and thinly slice the shallots and mince the garlic.

3. Cook the Aromatics:

   • Heat a small amount of oil (about 1 1/2 tablespoons) in a wok or deep pan until hot.
   • Add the sliced shallots and fry until they start to soften.
   • Add the minced garlic and continue frying until fragrant but not overly browned.

4. Add the Spices and Herbs:

   • Add the ground chili, bay leaves, turmeric leaf, kaffir lime leaf, lemongrass, and the ground spices (coriander, galangal, and candlenut) to the pan. Stir well to combine and release the flavors.

5. Simmer the Fish:

   • Pour in approximately 1 1/2 cups of water and bring to a boil.
   • Add the marinated tuna fillets and cook until the water reaches a boil.

6. Add Coconut Milk and Tamarind:

   • Once boiling, add the coconut milk and the dried tamarind (broken into small pieces to avoid excessive sourness).
   • Reduce the heat to low and stir occasionally to prevent the coconut milk from thickening too much.

7. Cook the Long Beans:

   • When the long beans are tender, season with salt and adjust the taste as needed.
   • Continue cooking until the beans are fully cooked and tender.

8. Final Touches:

   • Stir the mixture occasionally and keep the heat low to prevent the coconut milk from curdling.
   • Once the long beans are cooked and the flavors are well combined, turn off the heat.

9. Serve:

   • Serve the Gulai Ikan Tuna Kacang Panjang hot, ideally with steamed rice.

This recipe not only delivers a comforting and hearty meal but also embodies the rich and vibrant flavors characteristic of traditional Indonesian cuisine. Enjoy the delectable combination of tender tuna, crunchy long beans, and a fragrant, creamy coconut sauce.