Ikan Tongkol Bumbu Tauco: A Delightful Indonesian Recipe
Embark on a culinary adventure with Ikan Tongkol Bumbu Tauco, a fragrant and flavorful Indonesian dish that showcases the versatility of skipjack tuna (ikan tongkol) paired with rich tauco sauce. This recipe brings together a delightful medley of spices and ingredients that create a harmonious balance of flavors, perfect for any occasion. Whether you are hosting a family dinner or simply indulging in a comforting meal, this dish will surely impress and satisfy.
Ingredients
| Ingredient | Quantity |
|---|---|
| Fresh or pickled skipjack tuna (ikan tongkol) | 500 grams |
| Tauco (fermented soybean paste) | 1 small cup |
| Kara coconut milk | 1 small packet |
| Large green chilies | 7 pieces |
| Red chili (rawit merah) | 10 pieces |
| Green tomato | 1 piece |
| Salam leaves (daun salam) | 2 leaves |
| Kaffir lime leaves (daun jeruk) | 2 leaves |
| Salt | To taste |
| Sugar | To taste |
| Flavor enhancer (optional) | To taste |
| Cooking oil | As needed |
| Water | As needed |
| Ground Spices: | |
| Red shallots (bawang merah) | 8 cloves |
| Garlic (bawang putih) | 3 cloves |
| Ginger (jahe) | Approximately 3 cm |
| Candlenuts (kemiri) | 3 pieces |
Instructions
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Prepare the Fish: Begin by frying the fresh or pickled skipjack tuna in a pan over medium heat until it turns golden brown and crispy on the outside. Once cooked, carefully remove the fish from the pan and set it aside on a plate to drain excess oil.
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Sauté the Ground Spices: In the same pan, reduce the heat slightly and add a little more oil if necessary. Sauté the ground spices—made by blending or grinding the red shallots, garlic, ginger, and candlenuts—until they release a fragrant aroma. Add the salam and kaffir lime leaves, stirring them in to infuse their flavors.
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Add the Chilies: Next, introduce the large green chilies into the pan, stirring gently to combine and allow them to soften.
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Incorporate Tauco and Liquids: Pour in the tauco, followed by an adequate amount of water to create a sauce. Carefully add the fried skipjack tuna back into the pan, along with the coconut milk. Stir everything together, ensuring that the fish is well coated with the sauce.
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Season to Taste: Sprinkle in the sugar, salt, and any flavor enhancers according to your personal taste preferences. Allow the mixture to simmer gently, letting the flavors meld while the sauce reduces and thickens.
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Add Final Ingredients: Once the sauce has thickened, introduce the red chilies and the green tomato, allowing them to soften slightly in the sauce.
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Serve: After a few minutes of cooking, when the chilies and tomatoes have become tender, remove the pan from heat. Your Ikan Tongkol Bumbu Tauco is now ready to be served. Plate the dish and enjoy it with steamed rice, savoring every bite of this exquisite and flavorful Indonesian creation.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 250 |
| Protein | Approximately 30 g |
| Carbohydrates | Approximately 15 g |
| Dietary Fiber | Approximately 3 g |
| Total Fat | Approximately 10 g |
| Saturated Fat | Approximately 4 g |
| Cholesterol | Approximately 70 mg |
Tips for the Perfect Ikan Tongkol Bumbu Tauco
- Fish Variations: If skipjack tuna is not available, feel free to substitute with other types of firm fish such as mackerel or even salmon for a different flavor profile.
- Spice Level: Adjust the amount of chilies according to your spice preference. If you enjoy milder flavors, you can reduce the number of rawit merah (red chili) or omit them entirely.
- Serving Suggestions: This dish pairs wonderfully with steamed jasmine rice or a simple vegetable stir-fry, allowing the rich flavors of the sauce to shine.
This Ikan Tongkol Bumbu Tauco recipe embodies the essence of Indonesian cooking, offering a delightful balance of savory and spicy notes that make it a true comfort food. Enjoy this vibrant dish with family and friends, and let it transport you to the heart of Indonesia with every delicious bite!
