Spicy Indonesian Tuna Floss (Abon Tongkol)

Abon Tongkol Recipe

Ingredients:

• 4 small tuna fish (about the size of a scout stick 😆)
• For the Spice Paste:
  • 6 large shallots
  • 4 cloves garlic
  • 4 small red chilies
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground coriander
  • 2 teaspoons tamarind juice (from 4 pieces of tamarind)
  • 1 teaspoon ground turmeric
  • 1/2 packet chicken bouillon powder (Masako)
  • 1/2 teaspoon salt
  • Cooking oil, as needed
  • 3 kaffir lime leaves

Instructions:

1. Steam the Fish: Begin by steaming the small tuna fish until thoroughly cooked. Once done, use a fork to shred the fish into fine pieces.

2. Prepare the Spice Paste: While the fish is steaming, prepare the spice paste. In a blender or food processor, combine the shallots, garlic, red chilies, black pepper, ground coriander, and turmeric. Blend until smooth.

3. Cook the Spice Paste: Heat a generous amount of cooking oil in a pan over medium heat. Add the blended spice paste to the pan and sauté until it becomes aromatic and the oil begins to separate from the paste.

4. Combine Fish and Spice Paste: Add the shredded fish to the pan with the spice paste. Stir continuously to ensure the fish is evenly coated with the paste. Continue to cook, stirring frequently, until the mixture is dry and the fish is well combined with the spices.

5. Add Final Touches: Tear the kaffir lime leaves into pieces and add them to the pan. Mix well and cook for a few more minutes to let the flavors meld together.

6. Finish and Serve: Once the mixture is dry and fragrant, remove from heat. Allow the abon tongkol to cool before serving. Enjoy it as a savory accompaniment or snack!

This Indonesian Abon Tongkol recipe creates a flavorful and aromatic tuna floss that pairs wonderfully with rice or can be enjoyed on its own.