Ikan Tongkol Asem Padeh: A Flavorful Indonesian Tuna Stew with Simple Spices
Ingredients:
- 900 grams Tuna (about 3-4 medium-sized fish)
- 1000 cc Water
- 1 tablespoon Lime Juice
- 2 stalks Lemongrass (lightly bruised)
- 40 grams Galangal (about 3 cm, lightly bruised)
- 4 Kaffir Lime Leaves
- 1 Turmeric Leaf (tied in a knot)
- 2 grams Tamarind (about 2 pieces)
- Sugar, to taste
- Salt, to taste
For the Spice Paste:
- 150 grams Red Curly Chilies
- 100 grams Shallots (about 10 cloves)
- 8 grams Garlic (about 8 cloves)
Instructions:
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Prepare the Tuna: Clean the tuna thoroughly, removing any internal organs and cut the fish into pieces according to your preference. Rub the fish with lime juice and let it marinate for 15-20 minutes to enhance its flavor and remove any fishy smell.
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Cook the Spice Base: In a large pot, bring water to a boil. Add the spice paste, lemongrass, kaffir lime leaves, galangal, and turmeric leaf to the boiling water. Let the mixture simmer for a few minutes until fragrant.
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Simmer the Tuna: Add the marinated tuna pieces to the pot, arranging them so that they are fully submerged in the spiced broth. Reduce the heat to low and let it simmer gently. Cook until the broth has reduced slightly and has thickened.
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Season the Dish: Stir in tamarind, sugar, and salt to taste. Adjust the seasoning as needed. Allow the stew to simmer for a few more minutes, ensuring that all the flavors meld together.
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Serve and Enjoy: Once the stew has thickened to your liking and the tuna is cooked through, remove from heat. Serve hot, garnished as desired.
Enjoy this delightful Indonesian dish that brings a balance of spicy, tangy, and savory flavors to your table. Ideal for a comforting meal that is both simple and satisfying.
