Ikan Tongkol Sambalado: A Spicy Tuna Delight

Indulge in the rich flavors of Ikan Tongkol Sambalado, a beloved dish that brings a delightful balance of spices and freshness to your dining table. This recipe will guide you through creating a fragrant sambal that envelops tender pieces of tuna in a vibrant, mouthwatering sauce. Perfect for any occasion, this dish is sure to impress your family and friends.

Ingredients

For the Fish:

• 1 whole ikan tongkol (skipjack tuna)

For the Spice Paste (Bumbu Halus):

• 3 cloves of garlic
• 5 shallots
• 10 red chilies (adjust to taste)
• 5 bird’s eye chilies (adjust to taste)
• 1 ripe tomato
• A small piece of turmeric (optional)

Additional Ingredients:

• Water, as needed
• Salt, to taste
• Palm sugar or granulated sugar, to taste
• 2 kaffir lime leaves
• Flavor enhancer (optional)

Instructions

1. Prepare the Fish:
   Begin by cleaning the ikan tongkol thoroughly under running water. Cut the fish into pieces according to your preference. In a pot, add the fish and enough water to cover it, then bring to a gentle boil to cook through. Once cooked, remove the fish and set aside.

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2. Fry the Fish:
   Heat oil in a pan and fry the boiled fish pieces until they are half-cooked and lightly golden. This step enhances the flavor and texture of the fish. While the fish is frying, you can start preparing the spice paste.

3. Prepare the Spice Paste:
   In the same pan, add the spices for the paste—garlic, shallots, red chilies, bird’s eye chilies, and tomato. Fry the ingredients over medium heat until they are fragrant and softened, but not fully cooked. Once ready, transfer the mixture to a blender or mortar and pestle and blend until you achieve a smooth paste.

4. Cook the Spice Paste:
   In a clean pan, heat a bit of oil over medium heat. Add the blended spice paste and sauté until aromatic. Once fragrant, toss in the kaffir lime leaves and a splash of water to create a sauce-like consistency. Stir well.

5. Season the Sauce:
   Add salt, palm sugar (or granulated sugar), and flavor enhancer to the pan. Mix well and taste to adjust the seasoning according to your preference. The balance of sweet, salty, and spicy is essential for an authentic sambal.

6. Combine Fish and Sauce:
   Gently add the fried ikan tongkol pieces into the pan with the sambal. Carefully stir to coat the fish evenly with the vibrant sauce, allowing the flavors to meld together beautifully.

7. Serve and Enjoy:
   Once the fish is thoroughly coated and heated through, your Ikan Tongkol Sambalado is ready to be served. This dish pairs perfectly with steamed rice and fresh vegetables for a complete meal.

Tips for Enjoyment

Feel free to adjust the spice levels according to your taste preferences. You can add more chilies for a spicier kick or reduce them for a milder flavor. This dish not only highlights the succulent fish but also showcases the aromatic essence of Indonesian cuisine.

Final Thoughts

Enjoy this delightful Ikan Tongkol Sambalado with your loved ones, and don’t hesitate to experiment with the recipe to make it your own. Happy cooking! 😊