Spicy Indonesian Tuna Floss with Coconut

Abon Ikan Tongkol: A Deliciously Spiced Tuna Floss

Abon Ikan Tongkol, a delectable Indonesian dish, features shredded tuna cooked in a rich blend of spices and coconut milk, creating a flavorful and aromatic floss that’s perfect for serving as a savory topping or side dish. Here’s how you can recreate this traditional delicacy in your kitchen:

Ingredients

• 800 grams of tongkol tuna (or skipjack tuna)
• 1 lime
• 3 tablespoons fried shallots
• 5 kaffir lime leaves (veins removed)
• 2 bay leaves
• 200 ml thick coconut milk
• 1 teaspoon salt
• 1/2 teaspoon granulated sugar
• 2 tablespoons cooking oil (for sautéing)

For the Spice Paste:

“Link To Share” is your all-in-one marketing platform, making it easy and professional to direct your audience to everything you offer.

• Modern, customizable bio pages • Link shortening with advanced analytics • Interactive, brandable QR codes • Host static sites and manage your code • Multiple web tools to grow your business

Get started now and elevate your projects!

• 6 shallots
• 4 garlic cloves
• 3 bird’s eye chilies
• 2 large red chilies
• 3 cm galangal
• 3 cm ginger
• 2 cm turmeric
• 1 teaspoon coriander seeds

Instructions

1. Prepare the Tuna:

   • Rub the tongkol tuna with lime juice and let it sit for 15 minutes. Rinse the fish thoroughly under cold water to remove excess lime and pat dry.

2. Cook the Tuna:

   • Steam the tuna until fully cooked. Once done, remove from the steamer and let it cool. Shred the tuna into fine pieces.

3. Make the Spice Paste:

   • Blend or grind the shallots, garlic, bird’s eye chilies, red chilies, galangal, ginger, turmeric, and coriander seeds into a smooth paste.

4. Sauté the Spice Paste:

   • Heat the cooking oil in a pan over medium heat. Add the spice paste along with the kaffir lime leaves and bay leaves. Sauté until the mixture becomes fragrant and the oil starts to separate from the paste.

5. Add Coconut Milk and Seasonings:

   • Pour in the thick coconut milk and stir in the salt and granulated sugar. Cook the mixture, stirring occasionally, until it thickens and reduces to a creamy consistency.

6. Combine and Simmer:

   • Remove the kaffir lime leaves and bay leaves from the pan. Add the shredded tuna to the coconut milk mixture. Cook over low heat, stirring frequently, until the mixture is dry and the tuna is well coated with the spice paste.

7. Finish the Dish:

   • Once the mixture is dry and the oil starts to separate from the tuna, remove from heat. Stir in the fried shallots.

8. Serve:

   • Allow the Abon Ikan Tongkol to cool before serving. It can be enjoyed as a topping for rice, a filling for pastries, or even as a standalone snack.

Abon Ikan Tongkol brings a burst of flavors with every bite, combining the richness of coconut milk with a vibrant blend of spices. This recipe is perfect for adding a touch of Indonesian flair to your meals and is sure to be a hit at any gathering. Enjoy!