Tongkol Kecap Pedas: A Spicy Tuna Delight
Dive into the delightful world of Indonesian cuisine with this tantalizing recipe for Tongkol Kecap Pedas, a spicy tuna dish that balances savory flavors with a kick of heat, creating a mouthwatering experience for any meal. This dish features tuna (or skipjack tuna) cooked to perfection, complemented by a rich, aromatic sauce made from a blend of spices and sweet soy sauce. Whether you’re planning a cozy family dinner or a gathering with friends, this recipe is sure to impress.
Ingredients
| Ingredient | Quantity |
|---|---|
| Fresh skipjack tuna (tongkol) | 1 whole, cut into 2-4 pieces |
| Shallots | 4, peeled |
| Garlic | 4 cloves, peeled |
| Red chili peppers | 4, chopped |
| Bird’s eye chili peppers (cabe rawit) | 2, chopped |
| Candlenuts (kemiri) | 3, toasted |
| Kaffir lime leaves | 2-3 leaves |
| Salt | to taste |
| Sugar | to taste |
| Sweet soy sauce (kecap) | to taste |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 350 |
| Protein | 30g |
| Total Fat | 20g |
| Saturated Fat | 5g |
| Carbohydrates | 15g |
| Fiber | 2g |
| Sugar | 5g |
| Sodium | 600mg |
Instructions
| Step | Description |
|---|---|
| 1 | Begin by cleaning the fresh skipjack tuna, then soak it in salted water for 10 minutes to enhance its flavor. After soaking, rinse the fish thoroughly under cold water and set it aside. |
| 2 | Heat oil in a frying pan over medium heat, and carefully fry the tuna pieces until they are cooked through and golden brown. Once fried, remove the fish from the pan, discard the central bones, and shred the fish into large pieces. |
| 3 | In a blender, combine the shallots, garlic, red chili peppers, and candlenuts. Blend them into a smooth paste to create the spice mixture. |
| 4 | In the same frying pan, add a little more oil if needed and sauté the blended spice mixture over medium heat until it becomes fragrant and the oil separates from the paste. This step will intensify the flavors of the dish. |
| 5 | Add the kaffir lime leaves to the sautéed spices, followed by a splash of water to create a sauce. Stir well to combine. |
| 6 | Pour in the sweet soy sauce (kecap) and mix thoroughly, allowing the sauce to simmer for a few minutes to meld the flavors. |
| 7 | Finally, gently fold in the shredded tuna, ensuring it is well-coated with the spicy sauce. Taste the dish and adjust the salt and sugar according to your preference. |
| 8 | Serve the Tongkol Kecap Pedas hot, garnished with additional sliced chili if desired, and enjoy it with steamed rice for a complete meal. |
This Tongkol Kecap Pedas recipe is not just a feast for the senses, but also a beautiful representation of Indonesia’s vibrant culinary heritage. The combination of fresh ingredients and the rich, spicy sauce brings out the best in the skipjack tuna, making it a dish that is both comforting and exciting. Enjoy this dish as part of a larger spread, or simply savor it on its own. Happy cooking!
