Savory Coconut-Tomato Braised Tongkol Fish with Quail Eggs
Kotok Tongkol Santan Tomat
Ingredients
| Ingredient | Quantity |
|---|---|
| Tongkol Salem Fish | 2 whole |
| Quail Eggs (optional) | 10 eggs (can substitute with tofu or tempeh) |
| Red Onions | 10 cloves |
| Garlic | 3 cloves |
| Large Tomatoes | 4 pieces |
| Large Red Chilies | 3 pieces |
| Bird’s Eye Chilies | 11 pieces |
| Bay Leaves | 3 leaves |
| Galangal | 1 thumb-sized piece |
| Kara Coconut Milk | 1 pack |
| Water | As needed |
| Sugar | To taste |
| Salt | To taste |
| Masako Seasoning | 1 packet |
| Ground Pepper | To taste |
| Green Onions (for garnish) | Chopped, to taste |
Instructions
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Prepare the Fish: Start by removing the head of the tongkol fish by pulling down on the tip, then clean thoroughly.
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Fry the Fish: Heat oil in a pan and fry the tongkol fish until golden brown. Once done, let it cool before slicing open the belly and removing the bones.
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Sauté Aromatics: In the same pan, sauté the chopped red onions and garlic until fragrant. Add the sliced red chilies and bird’s eye chilies along with the crushed galangal and bay leaves.
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Add Tomatoes: Incorporate the thinly sliced tomatoes into the pan, cooking until they soften. Next, gently fold in the fried tongkol fish.
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Create the Sauce: Pour in enough water to cover the fish, then add the Kara coconut milk. Stir well, followed by the Masako seasoning, salt, and sugar to taste.
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Finish the Dish: Introduce the fried quail eggs (or your chosen substitute) to the mixture. Allow it to simmer until the sauce thickens, tasting for seasoning as you go.
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Garnish: Just before serving, sprinkle with chopped green onions for a fresh touch.
This delicious Kotok Tongkol Santan Tomat dish combines the rich flavors of coconut and spices, offering a delightful experience for any meal. Enjoy with rice for the ultimate culinary experience!
