Kotokan Ikan Tongkol Recipe
Discover the delightful flavors of Kotokan Ikan Tongkol, a traditional Indonesian dish that combines tender fish with crispy tofu and aromatic spices, creating a dish that is both comforting and bursting with taste. Perfect for family gatherings or a cozy dinner at home, this recipe will surely impress your loved ones. Below, you’ll find the detailed ingredients and step-by-step instructions to prepare this exquisite dish.
Ingredients
| Quantity | Ingredient |
|---|---|
| 10 pieces | White tuna fish (fried until half cooked) |
| 5 pieces | Firm tofu (cut and fried until half cooked) |
| 1 segment (approximately 1 inch) | Ginger (crushed) |
| 1 segment (approximately 1 inch) | Galangal (crushed) |
| 5 leaves | Kaffir lime leaves |
| 2 packets | Kara coconut milk |
| 4 pieces | Green chilies (sliced diagonally) |
| As needed | Cooking oil |
| As needed | Water |
| As needed | Salt |
| As needed | Sugar |
| For the ground spices: | |
| 3 pieces | Candlenuts |
| 5 cloves | Garlic |
| 7 shallots | Shallots |
| 1 segment (approximately 1 inch) | Turmeric |
| To taste | Bird’s eye chili (optional, adjust for spiciness; omitted for children’s version) |
Nutritional Information (per serving, approximate)
| Nutrient | Amount (g) |
|---|---|
| Calories | 320 |
| Protein | 24 |
| Fat | 22 |
| Carbohydrates | 10 |
| Fiber | 2 |
| Sodium | 600 |
Instructions
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Sauté the Spices: Begin by heating a suitable amount of cooking oil in a large skillet over medium heat. Add the ground spices, which include candlenuts, garlic, shallots, and turmeric. Sauté the mixture until it becomes fragrant and the spices are well cooked.
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Add Aromatics: Once the spices are fragrant, add the crushed ginger, crushed galangal, kaffir lime leaves, and sliced green chilies to the skillet. Season with salt and sugar to taste. Stir everything together and allow it to cook until the aromatics soften, releasing their beautiful flavors.
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Incorporate Coconut Milk: Pour in the Kara coconut milk and add enough water to achieve your desired consistency. Stir the mixture well to combine all the ingredients evenly.
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Add the Main Ingredients: Gently place the half-cooked tofu and fried tuna fish into the skillet. Stir carefully to avoid breaking the tofu and fish pieces. Cover the skillet and let it simmer, allowing the flavors to meld together and the dish to come to a gentle boil.
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Cook Until Ready: Continue to cook for about 10-15 minutes, stirring occasionally. Ensure the tofu and fish absorb the rich flavors of the sauce. Adjust seasoning with additional salt or sugar if needed, depending on your taste preference.
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Serve: Once cooked, remove from heat and serve hot. This dish pairs wonderfully with steamed rice or can be enjoyed on its own as a hearty meal.
Cooking Tips
- For a spicier kick, consider adding more bird’s eye chili or adjust the quantity to suit your taste.
- If you prefer a thicker sauce, allow the dish to simmer uncovered for a few more minutes until it reduces to your desired consistency.
- This dish can be made ahead of time and reheats well, making it perfect for meal prep.
Conclusion
Kotokan Ikan Tongkol not only showcases the vibrant flavors of Indonesian cuisine but also highlights the versatility of fish and tofu. Enjoy this aromatic dish that is sure to bring warmth and satisfaction to your dining table. Whether you’re serving it to family or entertaining friends, this recipe is bound to be a hit, inviting everyone to come back for more. Happy cooking!
