Spicy Grilled Tuna in Coconut Lime Sauce

Grilled Tuna in Spicy Coconut Sauce (Pesmol Tongkol)

Ingredients:

• 6 pieces of tuna, cleaned and halved
• Juice of 1 lime
• 10 bird’s eye chilies (cabe rawit)
• 3 bay leaves
• 5 kaffir lime leaves, deveined
• 1 stalk lemongrass, bruised
• 2 tomatoes, sliced
• 600 ml water
• Salt and sugar to taste
• Cooking oil

Spice Paste:

• 10 shallots
• 4 cloves garlic
• 5 cm fresh turmeric
• 3 cm ginger
• 5 candlenuts

Instructions:

1. Marinate the tuna with lime juice and a pinch of salt for 10 minutes. Grill until cooked through. Set aside.

2. Heat cooking oil in a pan, sauté the spice paste, bay leaves, kaffir lime leaves, and lemongrass until fragrant. Add bird’s eye chilies and tomatoes. Cook until slightly wilted.

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3. Pour in water. Bring to a boil, then add the grilled tuna. Season with salt and sugar, stir well. Simmer until the flavors meld together and the sauce thickens.

4. Serve hot with steamed rice.

This Indonesian-style Grilled Tuna in Spicy Coconut Sauce, known as Pesmol Tongkol, combines tender grilled tuna with a rich, aromatic coconut-based sauce. The tangy lime and fiery bird’s eye chilies complement the robust flavors of turmeric, ginger, and shallots in the spice paste. Perfect for a flavorful meal that’s both exotic and comforting, Pesmol Tongkol promises to delight your taste buds with every bite.