Jukut Ikan Tongkol: A Delicious Balinese Fish Dish
Introduction
Jukut Ikan Tongkol is a delightful traditional dish from Bali, showcasing the unique flavors of the region. This recipe celebrates the tender, flaky texture of tuna (ikan tongkol) combined with aromatic spices that create a symphony of taste, perfect for serving with warm rice. Whether you’re preparing a family meal or impressing guests, this dish is sure to bring a touch of Balinese cuisine to your table.
Ingredients
| Ingredient | Quantity |
|---|---|
| Ikan tongkol (tuna) | 1 whole fish |
| Lombok merah besar (large red chilies) | 5 pieces |
| Lombok keriting (curly chilies) | 6 pieces |
| Bawang merah (red onions) | 5 pieces |
| Bawang putih (garlic) | 5 cloves |
| Jahe (ginger) | 1 small piece |
| Kencur (aromatic ginger) | A small amount |
| Tomat (tomato) | 1 piece |
| Gula merah (brown sugar) | To taste |
| Garam (salt) | To taste |
| Lada (pepper) | To taste |
| Jeruk nipis (lime) | For marinating |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | Approx. 250 kcal |
| Protein | 30 g |
| Carbohydrates | 10 g |
| Fat | 10 g |
| Fiber | 2 g |
| Sodium | Varies based on seasoning |
Instructions
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Prepare the Fish:
- Begin by cleaning the ikan tongkol thoroughly under running water. After cleaning, squeeze fresh lime juice over the fish and sprinkle with salt to marinate briefly. This helps to enhance the flavor and remove any fishy odor.
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Cook the Fish:
- In a pot, add enough water to submerge the fish and bring it to a boil. Once boiling, gently place the marinated fish into the water and let it cook until done. The fish should be tender and flaky, typically around 15-20 minutes.
-
Separate the Fish:
- After cooking, carefully remove the fish from the pot and discard the cooking water. Let the fish cool slightly before separating the flesh from the bones. Use your hands to flake the fish into smaller pieces, ensuring not to blend or puree it; we want to maintain a nice texture.
-
Make the Spice Paste:
- In a mortar and pestle, combine the large red chilies, curly chilies, red onions, garlic, ginger, and a small amount of kencur. Grind them into a smooth paste, which will be the flavor base for our dish.
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Cook the Spice Paste:
- Heat a skillet over medium heat and add a drizzle of oil. Once hot, add the ground spice paste. Sauté until fragrant and the mixture reduces slightly, about 5-7 minutes.
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Add Seasoning:
- Stir in the brown sugar, salt, and pepper to taste. Continue to cook the mixture until the oil begins to separate from the spices, which indicates that the flavors have melded beautifully.
-
Combine with Fish:
- Gently fold in the flaked fish into the spice mixture. Ensure all the fish is coated with the aromatic spices while cooking on low heat. Stir occasionally for about 5-10 minutes to allow the flavors to blend well.
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Serve:
- Once cooked through and aromatic, remove the skillet from heat. Serve Jukut Ikan Tongkol hot with a side of warm rice, allowing the flavors to shine through in every bite.
Conclusion
Jukut Ikan Tongkol is a wonderful representation of Balinese culinary traditions, highlighting the exquisite balance of spices and fresh ingredients. Enjoy this dish as a centerpiece for your meal, and savor the rich flavors that come from a combination of fresh fish and aromatic spices. Happy cooking, and selamat mencoba! 😊🍚
