Ikan Tongkol Bumbu Kuning is a vibrant and aromatic dish, celebrated for its bold flavors and simplicity. This delightful recipe brings together the freshness of fish and a medley of spices, making it perfect for a family meal or a gathering.
Ingredients
| Ingredient | Quantity |
|---|---|
| Small Ikan Tongkol | 1 fish, cut into 4 pieces |
| Lime Juice | 1 lime |
| Bay Leaves | 3 leaves |
| Kaffir Lime Leaves | 3 leaves |
| Lemongrass | 1 stalk, white part, bruised |
| Red Tomato | 1, quartered |
| Salt | To taste |
| Sugar | To taste |
| Ground Pepper | To taste (optional) |
| Flavor Enhancer | Optional |
| Whole Bird’s Eye Chili | To taste (optional) |
| Spice Paste | |
| Shallots | 5 cloves |
| Garlic | 4 cloves |
| Turmeric | 1 piece |
| Ginger | 3 cm |
| Candlenuts | 5 pieces |
Instructions
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Prepare the Fish: Rinse the Ikan Tongkol thoroughly. Squeeze lime juice over the fish and sprinkle with salt. Let it marinate for about 20-30 minutes. Rinse again and fry the fish until slightly dry. Remove and set aside.
-
Sauté the Spice Paste: In a pan, heat a little oil. Sauté the spice paste until fragrant. Add the bay leaves, kaffir lime leaves, and lemongrass, then pour in a little water and stir well.
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Cook the Fish: Add the fried fish into the pan. Allow it to cook until the mixture boils. Season with salt, sugar, and optional flavor enhancer. Stir to combine and let it simmer until the liquid reduces and the spices penetrate the fish. Adjust seasoning to taste.
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Finish the Dish: Once the liquid has reduced, add the quartered tomato. Stir until the tomato softens slightly. Remove from heat and serve hot.
Enjoy this flavorful Ikan Tongkol Bumbu Kuning as a main dish, perfect with steamed rice and your favorite vegetable sides!