This Ikan Cakalang Pedas recipe brings together the rich flavors of fresh skipjack tuna, combined with a vibrant and spicy blend of traditional Indonesian spices. Infused with aromatic herbs like kemangi (Indonesian basil), this dish is an explosion of flavor that will tantalize your taste buds. Ideal for those who enjoy bold, spicy meals, the combination of fresh fish and a fragrant, tangy sauce makes this dish a perfect centerpiece for any gathering.
Ingredients:
Ingredient
Amount
Skipjack tuna (Ikan Cakalang)
1 large fish, cleaned and cut into pieces
Kemangi (Indonesian basil)
To taste
Ingredients for Grinding
Red chilies (Cabe rawit)
10 pieces
Red chili peppers (Cabe merah)
3 pieces
Garlic (Bawang putih)
2 cloves
Shallots (Bawang merah)
3 shallots
Salt (Garam)
To taste
Sugar (Gula)
To taste
Seasoning (Penyedap)
To taste
Soy sauce (Kecap)
To taste
Ingredients for Crushing
Lemongrass (Serai)
1 stalk
Galangal (Lengkuas)
1-inch piece
Turmeric (Kunyit)
1-inch piece
Ginger (Jahe)
1-inch piece
Instructions:
Step
Instructions
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.
Nutritional Information:
Nutrient
Amount (Per Serving)
Calories
250 kcal
Protein
30g
Fat
12g
Carbohydrates
5g
Fiber
2g
Sodium
800mg
This Ikan Cakalang Pedas is a flavorful, spicy, and aromatic dish that pairs wonderfully with steamed white rice or even warm, crusty bread. Enjoy it with a fresh, vibrant salad or your favorite side dish, and you’ll have a meal that’s both comforting and exciting. Perfect for special occasions, gatherings, or just when you’re craving something a bit more adventurous!
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