Ikan Tongkol Bumbu Rujak: A Flavorful Indonesian Delight
Indulge in the rich and aromatic flavors of Ikan Tongkol Bumbu Rujak, a traditional Indonesian dish featuring marinated skipjack tuna, often characterized by its vibrant spices and tangy notes. This dish is not only a feast for the senses but also a delightful way to enjoy the freshness of fish combined with a melange of aromatic herbs and spices. Perfectly paired with steaming white rice, this recipe promises a memorable culinary experience that is sure to impress your family and friends.
Ingredients
| Ingredient | Quantity |
|---|---|
| Skipjack tuna (ikan tongkol) | 3 fish, cut into 4 pieces |
| Bay leaves (daun salam) | 3 leaves |
| Kaffir lime leaves (daun jeruk) | 2 leaves |
| Lemongrass (sereh) | 1 stalk |
| Ginger (jahe) | 1 thumb-sized piece, chopped |
| Tamarind water (air asam jawa) | 2 tablespoons |
| Salt (garam) | 3 teaspoons |
| Jaggery (gula jawa) | To taste |
| Water | 250 ml |
| Cooking vinegar (cuka masak) | 1 tablespoon |
| Lime juice (air jeruk limau) | From 1 lime |
| Cooking oil | As needed |
| Ground spices (bumbu halus) | |
| Shallots (bawang merah) | 10 cloves |
| Garlic (bawang putih) | 8 cloves |
| Candlenuts (kemiri) | 6 nuts |
| Red curly chilies (cabe merah keriting) | 15 pieces |
| Bird’s eye chilies (cabe rawit merah) | 3 pieces |
Nutritional Information
| Nutrient | Per Serving (Approx.) |
|---|---|
| Calories | 320 kcal |
| Protein | 25 g |
| Total Fat | 18 g |
| Saturated Fat | 4 g |
| Carbohydrates | 15 g |
| Fiber | 2 g |
| Sugar | 3 g |
| Sodium | 400 mg |
Instructions
-
Preparation of Fish:
Start by cleaning the skipjack tuna thoroughly. Remove the gills and entrails, then rinse under cold water. To remove any lingering fishy odor, rub the fish with cooking vinegar and let it sit for 10 minutes. Rinse again and, if desired, lightly fry the fish in hot oil for a few minutes to further eliminate the smell. -
-
Sauté Aromatics:
In a pan over medium heat, add a drizzle of cooking oil. Sauté the lemongrass, bay leaves, kaffir lime leaves, and chopped ginger until fragrant, which should take about 2-3 minutes. The aroma will fill your kitchen, setting the stage for the next steps. -
Add Ground Spices:
Next, incorporate the ground spices into the sautéed mixture. Cook until the spices release their flavors, about 5 minutes. This is the heart of the dish, where the layers of flavor begin to build. -
Simmer the Sauce:
Pour in the water and tamarind water, stirring to combine. Bring the mixture to a gentle simmer. -
Cooking the Fish:
Carefully add the cleaned fish into the pan. Stir briefly to coat the fish with the sauce. Season with salt, jaggery, and lime juice, adjusting the flavors to your liking. Allow the dish to simmer gently until the sauce thickens and the fish absorbs the aromatic spices, approximately 10-15 minutes. Ensure the fish is cooked through but remains moist. -
Serve:
Once cooked, remove the pan from heat and let it sit for a minute. Serve the Ikan Tongkol Bumbu Rujak hot, paired with steaming white rice to soak up the rich, flavorful sauce.
Cooking Tips
- For added flavor, consider marinating the fish in the spice mixture for a few hours or overnight in the refrigerator before cooking.
- Adjust the amount of chilies based on your spice preference; you can always add more or less depending on your taste.
This Ikan Tongkol Bumbu Rujak is a vibrant and delicious dish that embodies the essence of Indonesian cuisine, bringing warmth and flavor to your dining table. Enjoy this culinary adventure and share it with your loved ones for a delightful meal!
