Tongkol Cabe Hijau: A Spicy Tuna Delight
Ingredients:
- 1/2 kg fresh tuna (tongkol)
- 4 cloves garlic
- 5 shallots
- 100 grams small green chilies
- 5 large green chilies
- 3 kaffir lime leaves
- 50 ml water
- Salt, to taste
- Sugar, to taste
Instructions:
-
Prepare the Tuna: Rub the fresh tuna with a mixture of 2 cloves of garlic and 2 teaspoons of salt, then let it marinate in the freezer for about 15 minutes to absorb the flavors. After marinating, fry the tuna until it is half-cooked, ensuring it remains tender and not too dry.
-
Prepare the Spice Paste: Coarsely grind the remaining garlic, shallots, all green chilies (both small and large), and a pinch of salt and sugar.
-
Cook the Spices: In a pan, heat some oil and sauté the ground spice mixture along with the kaffir lime leaves until fragrant. Add 50 ml of water to the pan, adjust the seasoning with additional salt and sugar to your taste (I personally prefer it slightly salty).
-
Combine Tuna and Spice Paste: Add the partially cooked tuna to the pan with the sautéed spices. Stir well and cook for about 5 minutes, allowing the flavors to meld together.
-
Serve: Transfer the cooked tuna to a serving dish. Enjoy your Tongkol Cabe Hijau with steamed rice or as a standalone dish.
Happy Cooking! 😁
