Smoky Spicy Tuna with Shallot Chili Sauce

Ingredients

• 1 whole smoked tuna (tongkol), cut into desired pieces
• 9 bird’s eye chilies (adjust to taste)
• 2 large red chilies
• 12 shallots
• 2 cloves garlic
• 1 packet shrimp paste (terasi) (optional)
• Salt to taste
• 3 tablespoons cooking oil

Instructions

1. Prepare the Tuna:

   • Cut the smoked tuna into pieces according to your preference. Fry the tuna pieces until they are cooked through, but avoid making them too dry. Set aside.

2. Prepare the Spice Paste:

   • Thinly slice 10 shallots.
   • In a mortar and pestle or food processor, grind the bird’s eye chilies, large red chilies, garlic, shrimp paste (if using), salt, and 2 shallots into a smooth paste.

3. Cook the Spice Paste:

   • Heat 3 tablespoons of cooking oil in a pan over medium heat. Add the sliced shallots and sauté until they are golden brown, being careful not to let them burn.
   • Once the shallots are cooked, add the ground spice paste to the pan. Cook until the paste is half done and the flavors meld together.

4. Combine and Serve:

   • Add the fried tuna pieces to the pan with the spice paste. Stir well to coat the tuna with the paste and let it cook together for a few minutes, allowing the flavors to blend.
   • Remove from heat and serve hot.

Enjoy this flavorful and spicy dish that pairs wonderfully with steamed rice or as a side to your favorite Indonesian dishes!