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Ikan Tongkol Sambal Matah
Ingredients:
- 1 Ikan Tongkol (skipjack tuna), fried and shredded
- 1 stalk Lemongrass, white part only, thinly sliced
- 10-15 Bird’s Eye Chilies, sliced
- 5 shallots, thinly sliced (optional: mix with red chilies)
- 3 tablespoons cooking oil, heated
- Sugar, to taste
- Salt, to taste
- 1 tablespoon lime juice
- Fresh basil leaves, to taste
- Fried shallots, for garnish
Instructions:

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Prepare the Fish:
- Fry the ikan tongkol until golden and crispy. Once cooked, shred the fish into bite-sized pieces and set aside.
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Make the Sambal Matah:
- In a mixing bowl, combine the sliced bird’s eye chilies, thinly sliced shallots, and lemongrass. Season with salt and sugar to taste. Mix well.
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Heat the Oil:
- Heat 3 tablespoons of cooking oil in a pan until hot but not smoking. Pour the hot oil over the chili and shallot mixture. Stir gently until the shallots become wilted and fragrant.
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Combine Ingredients:
- Add the fresh basil leaves to the sambal and stir to combine. Then, add the shredded ikan tongkol to the mixture and toss everything together until well combined.
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Finish and Serve:
- Drizzle with lime juice and give a final stir. Transfer the sambal to a serving dish, garnish with fried shallots, and serve with warm steamed rice.
Enjoy this vibrant and flavorful sambal with your meal!