Ikan Tongkol Bumbu Rujak: A Flavorful Indonesian Delight

Discover the enticing flavors of Ikan Tongkol Bumbu Rujak, a traditional Indonesian dish that beautifully showcases the rich taste of skipjack tuna, enhanced with a medley of aromatic spices and herbs. This recipe will guide you through the steps to create a savory dish that pairs perfectly with warm white rice, making it a delightful centerpiece for your meal.

Ingredients

To prepare this mouthwatering dish, gather the following ingredients:

3 whole skipjack tuna (ikan tongkol), cleaned and cut into 4 pieces each
3 bay leaves (daun salam)
2 kaffir lime leaves (daun jeruk)
1 stalk lemongrass (sereh), bruised
1 thumb-sized piece of ginger (jahe), finely chopped
2 tablespoons tamarind water (air asam jawa)
3 teaspoons salt (garam)
Palm sugar (gula jawa), to taste
250 ml water
1 tablespoon cooking vinegar (cuka masak)
Juice of 1 lime (jeruk limau)
Cooking oil (minyak goreng), for frying

For the Spice Paste

Prepare the spice paste by blending the following ingredients until smooth:

10 shallots (bawang merah)
8 garlic cloves (bawang putih)
6 candlenuts (kemiri)
15 red curly chilies (cabe merah keriting)
3 bird’s eye chilies (cabe rawit merah)

Preparation Steps

Prepare the Fish: Begin by thoroughly cleaning the skipjack tuna. Remove the gills and innards, then marinate with vinegar for about 10 minutes to eliminate any fishy odor. Rinse again under cold water and, if desired, lightly fry the fish to further reduce the smell.
Sauté Aromatics: In a skillet or pan, heat a splash of cooking oil over medium heat. Sauté the bruised lemongrass, bay leaves, kaffir lime leaves, and chopped ginger until fragrant. This step infuses the oil with delightful flavors.
Cook the Spice Paste: Add the prepared spice paste to the pan and cook until it releases a rich aroma. This usually takes about 3-5 minutes. The spices should be fragrant and well-combined.
Add Liquids: Pour in the water and tamarind water, stirring to combine the ingredients. This will form the base of the sauce.
Simmer the Fish: Gently place the cleaned skipjack tuna into the pan. Stir briefly to coat the fish with the spice mixture. Season with salt, palm sugar, and the lime juice, adjusting to taste. Feel free to add more salt or sugar according to your preference.
Cook to Perfection: Allow the dish to simmer until the sauce thickens and the spices are fully absorbed by the fish. This process helps the flavors meld beautifully, ensuring each bite is deliciously satisfying.
Serve: Once the fish is cooked through and the sauce has thickened, remove the pan from heat. Serve the Ikan Tongkol Bumbu Rujak hot, alongside fluffy white rice for a complete and satisfying meal.

Enjoying Your Dish

Ikan Tongkol Bumbu Rujak is not just a dish; it’s an experience that brings the vibrant flavors of Indonesia right to your dining table. This recipe, with its perfect balance of spices, offers a unique twist to traditional seafood dishes, making it a must-try for anyone looking to explore new culinary delights.

Final Tips

Variations: Feel free to experiment with additional spices or vegetables to suit your taste. Some may enjoy adding a touch of coconut milk for richness or incorporating vegetables like eggplant for extra texture.
Serving Suggestions: This dish pairs wonderfully with a side of sautéed greens or a fresh cucumber salad to balance the bold flavors.

Indulge in the rich culinary tradition of Indonesia with this delightful Ikan Tongkol Bumbu Rujak, and enjoy the burst of flavors that will leave your taste buds yearning for more!