Sardine-Style Pindang Tuna with Spicy Tomato Sauce

Sardine-Style Pindang Ikan (Ikan Pindang Masak Sarden) Recipe

Ingredients:

• 2 pindang salem or skipjack tuna fish (bones removed)
• For the Spice Paste:
  • 4 shallots
  • 2 cloves garlic
  • 2 tomatoes (boiled and blended)
  • 3 large red chilies
  • 5 bird’s eye chilies (adjust to taste)
  • 2 bay leaves
  • 1 piece of galangal

Instructions:

1. Prepare the Fish:

   • Lightly fry the pindang fish until cooked through, but avoid making it too dry. Set aside.

2. Make the Spice Paste:

   • In a blender, combine the shallots, garlic, red chilies, bird’s eye chilies, and the boiled tomatoes. Blend until smooth.

3. Cook the Spice Paste:

   • Heat a bit of oil in a pan over medium heat. Sauté the blended spice paste along with the bay leaves and galangal until fragrant and the oil starts to separate from the paste.

4. Simmer the Sauce:

   • Add the blended tomatoes to the pan and continue to cook the mixture until the flavors meld together. Season with salt and sugar to taste. Let it simmer until the sauce is well-cooked.

5. Combine Fish and Sauce:

   • Pour a small amount of water into the pan to adjust the consistency of the sauce. Gently add the fried fish into the pan. Allow it to cook further, letting the fish absorb the flavors and the sauce thicken.

6. Final Adjustments:

   • Taste and adjust seasoning if needed. Continue cooking until the sauce has thickened and the flavors have melded beautifully.

7. Serve:

   • Once the sauce has thickened to your liking and the fish is well-coated, remove from heat. Serve hot and enjoy!

Tips:

• Adjust the level of chili according to your heat preference.
• For a richer flavor, you can add a bit of tamarind or coconut milk if desired.

Enjoy this delicious and aromatic Sardine-Style Pindang Ikan, perfect for a hearty meal with family and friends!