| 1. Prepare the Fish |
Begin by thoroughly washing the skipjack tuna until it is clean. Cut the fish into pieces as desired. To remove any fishy smell, rub the pieces with lime juice and let them sit for a while. Once the fish is properly marinated, fry the pieces until they are golden brown and crispy. |
| 2. Grind the Spices |
Next, grind the ingredients for the spice mix: red chilies, red chili peppers, garlic, and shallots into a fine paste using a mortar and pestle or a blender. Add a pinch of salt, sugar, and seasoning to taste, and set the mixture aside. |
| 3. Crush the Aromatics |
Crush the lemongrass, galangal, turmeric, and ginger until they are slightly bruised. This will help release their natural fragrances and flavors. |
| 4. Cook the Spice Paste |
In a hot pan, heat some oil and sauté the ground spice paste. As it cooks, add the crushed lemongrass, galangal, turmeric, and ginger. Stir frequently to prevent the spices from burning. Continue to sauté until the aroma becomes rich and fragrant. |
| 5. Add Liquid and Simmer |
Pour in enough water to create a sauce, allowing it to simmer and come to a gentle boil. Adjust the heat as necessary to avoid overcooking the spices. |
| 6. Add the Fish |
Once the liquid is boiling, add the fried skipjack tuna pieces to the pan. Gently stir the fish into the sauce, making sure the fish is coated evenly with the spice mixture. Let it cook for another 5-10 minutes, allowing the flavors to meld and the sauce to thicken. |
| 7. Finish and Serve |
Once the sauce has reduced and the flavors have fully penetrated the fish, remove from heat. Serve the spicy tuna hot, garnished with fresh kemangi (Indonesian basil) for an added burst of fragrance and flavor. |
