Gulai Ikan Tongkol with Long Beans and Tofu
Gulai Ikan Tongkol is a traditional Indonesian dish that beautifully combines the rich flavors of fish, long beans, and tofu, all simmered in a fragrant coconut milk sauce. This recipe captures the essence of Indonesian cuisine, with its aromatic spices and creamy texture, making it perfect for a family meal or a special occasion.
Ingredients
| Ingredient | Quantity |
|---|---|
| Ikan Tongkol (Fish) | 1/2 kg (includes meat and head) |
| Long Beans (Kacang Panjang) | 200 grams |
| Tofu (Tahu) | 200 grams |
| Coconut Milk (Santan) | 400 ml |
| Spices | |
| Bird’s Eye Chili (Cabe Rawit) | 5-10 (adjust to taste) |
| Red Chili (Cabe Merah) | 2-3 (or use chili paste) |
| Shallots (Bawang Merah) | 4-5, peeled |
| Garlic (Bawang Putih) | 3 cloves, peeled |
| Ginger (Jahe) | 1 inch, peeled |
| Turmeric (Kunyit) | 1 inch, peeled |
| Lemongrass (Batang Sereh) | 1 stalk |
| Kaffir Lime Leaves (Daun Jeruk) | 2-3 leaves |
| Bay Leaves (Daun Salam) | 2 leaves |
| Turmeric Leaves (Daun Kunyit) | 2 leaves (optional) |
Nutritional Information
| Nutrient | Per Serving (Approx.) |
|---|---|
| Calories | 300 |
| Protein | 20 g |
| Total Fat | 22 g |
| Saturated Fat | 18 g |
| Carbohydrates | 10 g |
| Fiber | 3 g |
| Sugars | 2 g |
| Sodium | 600 mg |
Instructions
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Prepare the Fish: Start by washing the ikan tongkol thoroughly under running water until clean. Make sure to remove any scales or impurities, especially around the head, as this can affect the taste of your gulai.
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Blend the Spices: In a blender or food processor, combine the bird’s eye chili, red chili, shallots, garlic, ginger, and turmeric. Blend until you achieve a smooth paste. This mixture is the heart of your gulai, providing deep flavors and aromas.
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Cook the Coconut Milk: In a large pot, pour in the coconut milk and add the blended spice mixture. Stir well to combine. Then, add the bruised lemongrass, kaffir lime leaves, bay leaves, and turmeric leaves. Place the pot over medium heat and continuously stir until the coconut milk begins to boil. Be careful not to let it curdle; keep stirring to maintain a smooth consistency.
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Add the Fish: Once the coconut milk reaches a gentle boil, carefully add the ikan tongkol. Allow it to cook for about 5-10 minutes, or until the fish begins to turn opaque and is partially cooked through. The cooking time may vary depending on the thickness of the fish.
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Incorporate the Vegetables: After the fish is slightly cooked, add the long beans and cubed tofu to the pot. Stir gently to ensure the ingredients are well coated with the flavorful coconut sauce. Let it simmer for another 5-7 minutes, or until the long beans are tender yet crisp and the tofu has absorbed the flavors.
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Final Touches: Taste the gulai and adjust the seasoning as needed, adding salt or more chili for heat if desired. Once everything is cooked through and fragrant, remove from heat.
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Serve: Your Gulai Ikan Tongkol with Long Beans and Tofu is now ready to be served! This dish pairs wonderfully with steamed rice, allowing you to soak up all the delicious coconut sauce.
Enjoy!
This rich and aromatic Gulai Ikan Tongkol is a true celebration of Indonesian flavors, showcasing the wonderful combination of seafood and vegetables. Perfect for any occasion, it’s a dish that will surely impress your family and friends with its delightful taste and beautiful presentation. Enjoy your culinary journey with this delicious recipe!
