Ikan Tongkol Kemangi Bumbu Kuning

This delightful dish, Ikan Tongkol Kemangi Bumbu Kuning, showcases the rich flavors of Indonesian cuisine, bringing together tender skipjack tuna with aromatic herbs and spices. The infusion of kemangi (Thai basil) adds a fragrant touch that perfectly complements the fish, making it an ideal accompaniment to steaming hot rice. Here’s how to create this flavorful dish in your own kitchen.

Ingredients

Main Ingredients

• 1 ½ medium skipjack tuna (ikan tongkol)
• 2 bunches of kemangi (Thai basil)

Spice Paste

• 4 shallots
• 2 cloves of garlic
• 5 green bird’s eye chilies (cabe rawit hijau)
• 5 candlenuts (kemiri)
• 1 thumb-sized piece of ginger
• 1 pinky-sized piece of turmeric

Additional Ingredients

• 2 bay leaves (daun salam)
• ½ stalk of lemongrass (sereh)
• To taste: Vinegar
• 10 bird’s eye chilies
• 200 ml water
• To taste: Sugar, salt, and pepper

Instructions

1. Prepare the Spice Paste:
   Begin by blending the shallots, garlic, green chilies, candlenuts, ginger, and turmeric into a smooth paste. This aromatic blend is the heart of the dish, bringing depth and richness to the flavors.

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2. Sauté the Spice Paste:
   In a large skillet or pot, heat a small amount of oil over medium heat. Add the spice paste and sauté until it becomes fragrant and slightly golden, which will typically take about 5 minutes. This step is crucial as it helps to unlock the essential oils in the spices.

3. Add Water and Additional Ingredients:
   Gradually pour in the water, stirring gently to combine. Next, introduce the bay leaves and lemongrass to the mixture. Add the vinegar and season with sugar, salt, and pepper according to your taste. Bring this mixture to a boil, allowing the flavors to meld beautifully.

4. Cook the Fish:
   Once the broth is boiling, carefully add the skipjack tuna to the pot. Let the fish simmer gently, absorbing all the wonderful flavors of the spice mixture. Cook until the fish is tender and the spices have thoroughly infused, usually about 10-15 minutes.

5. Add the Kemangi:
   Just before finishing, fold in the kemangi leaves, allowing them to wilt into the dish. This final step not only enhances the flavor but also adds a vibrant green color to your meal.

6. Serve:
   Once the kemangi is wilted, your Ikan Tongkol Kemangi Bumbu Kuning is ready to serve. Plate it up alongside a generous scoop of steaming white rice, and enjoy the explosion of flavors that this traditional dish offers.

Tips for a Perfect Dish

• Adjust the level of heat by modifying the amount of bird’s eye chilies used, depending on your preference for spice.
• For an extra layer of flavor, you can marinate the fish in a bit of the spice paste before cooking.
• Serve with a side of fresh vegetables or a simple cucumber salad to balance the rich flavors of the dish.

This Ikan Tongkol Kemangi Bumbu Kuning is not just a meal; it’s a vibrant representation of Indonesia’s culinary heritage, perfect for any gathering or family dinner. Enjoy your cooking adventure, and let the love for food shine through every bite!