Ikan Tongkol Sambel Ijo with Kemangi
Ingredients:
- 6 pieces of skipjack tuna (ikan tongkol)
- Oil for frying
- ½ bunch of kemangi (lemon basil)
- For the spice paste:
- 5 shallots
- 4 cloves of garlic
- 10 green curly chilies
- 10 bird’s eye chilies
- 1 green tomato
- Salt to taste
- Sugar to taste
- ½ packet of flavor enhancer (like Royco)
- ½ cup of water
Instructions:
-
Prepare the Tuna:
Start by thoroughly washing the skipjack tuna pieces. In a pan, heat enough oil and fry the fish until it is cooked through and golden brown. -
Make the Spice Paste:
While the fish is frying, prepare the spice paste. Blend together the shallots, garlic, green curly chilies, bird’s eye chilies, and green tomato until you achieve a smooth consistency. -
Sauté the Spices:
In another pan, add a little oil and sauté the spice paste over low heat. Cook it until fragrant and well-cooked. -
Combine the Fish and Spices:
Once the spice paste is ready, add the fried skipjack tuna to the pan. Gently stir to ensure the fish is well-coated with the spice mixture. -
Simmer:
Allow the fish to simmer briefly so that the spices can penetrate the fish. Then, add a splash of water and wait for it to come to a boil. -
Season:
Once the mixture is boiling, add the flavor enhancer (Royco) and adjust the seasoning with salt and sugar to your liking. -
Add Kemangi:
When the flavors are balanced, toss in the kemangi and stir for a moment until the basil wilts. -
Serve:
Remove the dish from heat and serve warm. Enjoy your delicious Ikan Tongkol Sambel Ijo with a side of steamed rice for a complete meal!
This vibrant and flavorful dish is sure to bring a taste of Indonesia to your dining table, showcasing the wonderful combination of fresh ingredients and aromatic spices. Enjoy!
