Balado Tongkol, a traditional Indonesian dish, showcases the delicious flavors of spiced tuna, harmoniously blended with a medley of aromatic herbs and spices. This recipe ensures a delectable experience without the use of MSG, making it a wholesome choice for your dining table. Whether you serve it alongside steamed rice or as part of a larger feast, this dish promises to be a hit.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tuna fish (tongkol) | 8 pieces |
| Bay leaves (daun salam) | 3 leaves |
| Lime leaves (daun jeruk) | 4 leaves |
| Red chili peppers (cabe merah) | 10 pieces |
| Bird’s eye chili peppers (cabe rawit) | 7 pieces |
| Shallots (bawang merah) | 6 cloves |
| Garlic (bawang putih) | 3 cloves |
| Medium-sized tomato | 1 piece |
| Ginger (jahe) | 1 cm (optional, helps reduce fishy taste) |
| Salt | To taste |
| Brown sugar (gula aren) | 1 teaspoon |
| Water | 50 ml |
| Cooking oil | For sautéing |
Nutritional Information
| Nutrient | Per Serving (based on 1 piece of fish) |
|---|---|
| Calories | Approx. 210 kcal |
| Protein | 30 g |
| Fat | 9 g |
| Carbohydrates | 8 g |
| Fiber | 1 g |
| Sodium | 300 mg |
Instructions
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Prepare the Tuna: Begin by washing the tuna pieces thoroughly under cold water to remove any impurities. Next, heat oil in a frying pan over medium heat and fry the tuna pieces until they are golden brown and cooked through. Be cautious of hot oil splatter during this process. Once done, transfer the fried tuna to a plate and let them drain on paper towels to remove excess oil.
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Make the Spice Paste: In a mortar and pestle, or a food processor, combine the bird’s eye chilies, red chilies, shallots, garlic, and the medium-sized tomato. Grind these ingredients into a smooth paste. If using ginger, add it at this stage to help cut the fishy aroma.
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Sauté the Spices: Heat a sufficient amount of oil in a skillet over medium heat. Once the oil is hot, add the ground spice mixture along with the bay leaves and lime leaves. Sauté the spices until they become fragrant, and the moisture begins to evaporate, allowing the oils to release their rich flavors.
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Add Water and Season: Pour in the water and continue to stir the mixture. Allow it to cook until the color deepens, and the oil separates from the spice mixture, indicating that the spices are well-cooked. Don’t forget to taste and adjust the seasoning with salt and sugar, aiming for a balanced flavor profile.
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Combine the Tuna and Spices: Once the spice mixture is ready, gently add the fried tuna to the pan. Carefully stir to coat each piece of fish evenly with the flavorful spice blend. Turn off the heat and allow the dish to sit for a few moments, letting the tuna soak in the vibrant flavors.
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Serve: Transfer the Balado Tongkol to a serving dish and enjoy it warm. This dish pairs beautifully with steamed rice and can also be accompanied by fresh vegetables or a side salad for a complete meal.
With its vibrant colors and tantalizing aroma, Balado Tongkol not only delights the palate but also adds a burst of flavor to your culinary repertoire. This dish encapsulates the heart of Indonesian cuisine, celebrating fresh ingredients and bold flavors, perfect for any gathering or family meal. Enjoy!