Manado-Style Cakalang Sous Recipe
Ingredients:
- 200 grams (+/-) Cakalang Fufu (smoked skipjack tuna), flesh only
- 1 Lemon Cui/Sonkit or Lime (for marinating the fish)
- 1/2 teaspoon Salt (for marinating the fish)
- 150 grams Shallots
- 75 grams Bird’s Eye Chilies (can be mixed with curly red chilies)
- 175 grams Tomatoes (2 medium-sized)
- 1/2 tablespoon Salt
- 1 tablespoon Granulated Sugar
Instructions:
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Prepare the Fish: Start by removing the bones and skin from the Cakalang Fufu. Shred the fish flesh into coarse pieces or according to your preference.
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Marinate the Fish: Rub the shredded fish with the juice of the Lemon Cui or lime and 1/2 teaspoon of salt. Let it marinate briefly while you prepare the other ingredients.
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Fry the Fish: Heat oil in a pan and fry the marinated fish until it reaches your desired level of crispiness. Set aside.
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Prepare the Ingredients: Slice the shallots and tomatoes. Pound or grind the bird’s eye chilies with 1/2 teaspoon of salt until you get a coarse paste.
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Cook the Base: In the same pan used for frying the fish, add a bit more oil if necessary. Fry the sliced shallots until they turn golden brown.
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Add Chilies: Incorporate the chili paste into the pan, stirring well to combine with the shallots.
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Add Tomatoes: Add the sliced tomatoes to the pan and cook until they become soft and well-blended with the chili mixture.
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Season: Sprinkle in 1 tablespoon of granulated sugar and adjust the salt to taste. Stir well.
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Combine with Fish: If there is excess oil in the pan, you can remove some. Then, gently fold in the fried fish with the sambal (chili mixture). Mix thoroughly until the fish is well-coated with the sambal.
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Serve: Once everything is well combined and heated through, transfer to a serving dish. Your Manado-style Cakalang Sous is ready to be enjoyed!
This dish pairs wonderfully with steamed rice and offers a vibrant burst of flavors characteristic of Manado cuisine. Enjoy the blend of spicy, tangy, and savory notes in this traditional Indonesian delicacy.
