Spicy Green Chili Tuna with Thai Basil
Ikan Tongkol Sambel Ijo with Kemangi
Ingredients
| Quantity | Ingredient |
|---|---|
| 6 pieces | Ikan Tongkol |
| To taste | Cooking oil |
| 1/2 bunch | Kemangi (Thai basil) |
| Spice Paste: | |
| 5 | Shallots |
| 4 | Garlic |
| 10 | Curly green chilies |
| 10 | Bird’s eye green chilies |
| 1 | Green tomato |
| To taste | Salt |
| To taste | Sugar |
| 1/2 packet | Flavor enhancer (Royco) |
| 1/2 cup | Water |
Instructions
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Prepare the Fish: Clean the ikan tongkol thoroughly, then heat enough oil in a pan to fry the fish until golden brown and cooked through.
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Make the Spice Paste: While the fish is cooking, combine the shallots, garlic, curly green chilies, bird’s eye chilies, and green tomato in a mortar and pestle. Grind until smooth.
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Sauté the Spice Paste: In a separate pan, add a little oil and sauté the ground spice paste over low heat until fragrant and fully cooked.
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Combine Ingredients: Gently add the fried ikan tongkol into the sautéed spices, stirring to ensure the fish is well coated with the mixture.
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Simmer: Allow the fish to simmer briefly in the spice mixture, letting the flavors meld together.
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Add Water and Flavoring: Pour in the water and bring to a boil. Once boiling, stir in the Royco flavor enhancer and adjust the seasoning with salt and sugar to taste.
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Incorporate Kemangi: Just before serving, add the kemangi leaves to the pan, stirring lightly until just wilted.
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Serve: Remove from heat and transfer to a serving dish. Enjoy your ikan tongkol sambel ijo with rice for a delightful meal!
This flavorful dish combines the richness of fried fish with the aromatic spices of sambel ijo and the fresh notes of kemangi, making it an ultimate culinary delight.
