Ingredients
- 1/2 kg tongkol (tuna)
- 7 large red chilies
- 10 bird’s eye chilies
- 3 cloves garlic
- 5 shallots
- 3 candlenuts
- 1 piece of bruised galangal
- 1 stalk of bruised lemongrass
- 2 bay leaves
- 1 tablespoon sugar
- Salt to taste
- Seasoning (optional)
Instructions
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Prepare the Tuna: Begin by frying the tongkol fish until it is half-cooked. Once done, remove from heat and shred the fish into bite-sized pieces. This step enhances the texture and allows the flavors to penetrate deeply.
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Blend the Spices: In a blender, combine the large red chilies, bird’s eye chilies, garlic, shallots, and candlenuts. Blend until you achieve a smooth paste, which will form the base of your seasoning.
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Sauté the Spice Mix: In a pan, heat a little water and add the blended spices along with the bruised lemongrass, galangal, and bay leaves. Sauté the mixture until it starts to simmer and the aromas are released, ensuring that the spices are well-cooked.
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Combine the Ingredients: Once the spices are fragrant, add the shredded tongkol to the pan. Stir well to coat the fish evenly with the seasoning. Then, incorporate the sugar, salt, and any additional seasoning you prefer. Continue to cook, stirring occasionally, until everything is well combined and the flavors meld together beautifully.
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Serve: Once the dish is thoroughly mixed and the flavors are absorbed, remove from heat. Your Pampis Tongkol is now ready to be served, showcasing a delightful blend of Indonesian spices and the tender texture of tuna.
Enjoy this vibrant dish as a part of a meal with steamed rice or as a flavorful topping for your favorite side dishes. Happy cooking!