Sambel Tongkol Ala Ria: A Flavorful Indonesian Tuna Dish
Sambel Tongkol is a delectable Indonesian dish featuring grilled or fried tuna (ikan tongkol) complemented by a vibrant and aromatic sambal made from a blend of spices and herbs. This recipe captures the essence of Indonesian cuisine with its rich flavors and fragrant spices. Perfect for serving with steamed rice, this dish will transport you to the streets of Indonesia with each bite.
Ingredients
| Ingredient | Quantity |
|---|---|
| Ikan Tongkol (tuna fish) | 4 fish, cut in half |
| Cabe Merah Keriting | 6, dried red chili peppers |
| Cabe Rawit | 10, bird’s eye chili peppers |
| Tomat | 1 large tomato |
| Bawang Merah | 4 shallots |
| Bawang Putih | 1 clove of garlic |
| Kemiri | 2 nuts, candlenuts |
| Lengkuas | A piece, about the size of a finger |
| Daun Jeruk | 2 leaves |
| Daun Salam | 2 leaves |
| Jeruk Nipis | 1 lime |
| Garam | To taste |
| Gula | To taste |
| Masako | To taste (seasoning) |
| Minyak Goreng | Enough for frying and sautéing |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 300 |
| Protein | 25g |
| Fat | 15g |
| Carbohydrates | 10g |
| Fiber | 2g |
| Sodium | Varies |
Instructions
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Prepare the Fish: Begin by washing the tuna thoroughly under cold water. Once clean, rub the fish with salt and the juice of the lime to enhance its flavor. Set the fish aside for about 15 minutes to allow the seasoning to absorb.
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Make the Spice Paste: In a blender or food processor, combine the dried red chilies, bird’s eye chilies, shallots, garlic, candlenuts, and the large tomato. Blend the mixture until it reaches a smooth consistency, resembling a thick paste.
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Prep the Herbs: Thinly slice the kaffir lime leaves, discarding the stems. Gently bruise the galangal to release its aroma, and set these aside for later use.
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Fry the Fish: Heat a sufficient amount of cooking oil in a large frying pan over medium heat. Once hot, carefully place the tuna pieces in the oil. Fry the fish until it is cooked through and golden brown on all sides, which should take about 4-5 minutes per side, depending on thickness. Remove the fish from the pan and drain on paper towels to absorb excess oil.
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Sauté the Spice Paste: In the same pan, add a little more oil if necessary, and heat it over medium heat. Add the blended spice paste along with the sliced kaffir lime leaves and bruised galangal. Sauté the mixture, stirring frequently, until it becomes fragrant and the oil begins to separate from the paste, approximately 5-7 minutes.
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Combine and Season: Carefully place the fried tuna back into the pan with the sautéed spices. Add salt, sugar, and seasoning (Masako) to taste. Gently stir to coat the fish in the spice mixture. Allow the dish to simmer for an additional 5-10 minutes, letting the flavors meld and penetrate the fish.
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Serve: Once everything is well combined and aromatic, remove the pan from heat. Transfer the Sambel Tongkol to a serving platter. This dish is best served warm, accompanied by steamed rice, fresh vegetables, or a simple salad for a refreshing contrast.
Enjoy the Flavors of Indonesia
Sambel Tongkol Ala Ria embodies the spirit of Indonesian cooking, where fresh ingredients and bold flavors come together to create a dish that is both satisfying and delicious. With its rich blend of spices and the tender, flaky tuna, this recipe is sure to become a favorite in your kitchen. Enjoy every bite as you savor the journey of flavors that this wonderful dish offers!
