Tuna Goreng Sambal Bali
Discover the vibrant flavors of Indonesian cuisine with this delightful Tuna Goreng Sambal Bali recipe. This dish combines succulent tuna with a spicy sambal, creating a perfect harmony of taste and aroma that will surely tantalize your palate.
Ingredients
- 200 grams fresh tuna (approximately 2 fillets)
- 1 lime or lemon, juiced
- ½ teaspoon coriander seeds (toasted and ground)
- 7 red bird’s eye chilies, sliced thinly
- 1 stalk lemongrass, finely sliced
- 5 shallots, thinly sliced
- Cooking oil (for frying)
- White sugar, to taste
- Salt, to taste
Instructions
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Prepare the Tuna: Start by washing the tuna fillets thoroughly under running water. Afterward, marinate the fish with the freshly squeezed lime or lemon juice, a pinch of salt, and the ground coriander seeds. Allow the tuna to soak up these flavors while you prepare the sambal.
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Make the Sambal: In a bowl, combine the sliced bird’s eye chilies, shallots, and lemongrass. Sprinkle in some white sugar and salt to taste. To elevate the flavors, heat about 4 tablespoons of oil until it’s very hot, then pour it over the chili mixture. Stir everything together until the ingredients soften and release their fragrant aromas.
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Fry the Tuna: In a separate pan, heat some oil over medium heat. Fry the marinated tuna fillets until they are cooked through and fragrant, achieving a slightly crispy texture. Use a fork to gently shred the tuna into bite-sized pieces, ensuring to remove any bones or skin.
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Combine and Serve: Gently mix the shredded tuna with the cooked sambal until well combined. This dish is best served warm, allowing the flavors to meld beautifully. Enjoy your Tuna Goreng Sambal Bali as a delightful accompaniment to rice or as part of a larger Indonesian feast.
Embrace the essence of Indonesian cooking with this Tuna Goreng Sambal Bali recipe, and let the warmth of its spices fill your kitchen with inviting aromas. Happy cooking!
