Ingredients
- 1 kg tuna fish (ikan tongkol)
- Juice of 1 lime (air jeruk nipis)
- Salt and sugar to taste (secukupnya garam, gula pasir)
For the Spice Paste:
- 20 shallots (bawang merah)
- 25 curly red chilies (cabe merah keriting)
- 10 bird’s eye chilies (cabe rawit)
Instructions
-
Prepare the Tuna:
- Clean and cut the tuna into pieces. Rub the fish with lime juice and let it sit for a few minutes. This helps to neutralize any fishy odor and adds a subtle tangy flavor.
-
Fry the Tuna:
- Heat oil in a frying pan over medium heat. Once hot, fry the tuna pieces until they are golden brown and cooked through. Remove the fish from the pan and set aside.
-
Prepare the Spice Paste:
- While the fish is frying, prepare the spice paste. In a mortar and pestle, grind the shallots, curly red chilies, and bird’s eye chilies into a coarse paste. You can also use a food processor if you prefer.
-
Cook the Spice Paste:
- In the same pan used for frying the fish, add a little more oil if needed. Sauté the spice paste over medium heat until fragrant and cooked through, about 5-7 minutes.
-
Combine Ingredients:
- Once the spice paste is ready, season with salt and sugar to taste. Gently add the fried tuna pieces into the pan with the spice paste. Stir well to ensure the fish is coated with the spice mixture and heated through.
-
Final Touches:
- Taste and adjust seasoning if necessary. Once everything is well combined and heated through, remove from heat.
-
Serve:
- Transfer the spicy tuna to a serving plate. This dish pairs wonderfully with steamed rice and a side of fresh vegetables. Enjoy the bold, spicy flavors of this Indonesian classic!
Note: This dish is perfect for those who enjoy a bit of heat and complex flavors in their meals. The balance of tangy lime, aromatic spices, and savory tuna makes for a memorable and satisfying dish.