Spicy Tuna (Tongkol Cuek Pedas) Recipe
Ingredients
- 10 pieces of skipjack tuna (tongkol cuek)
- 2 stalks of green onions, chopped
- 1 small tomato, diced
- 6 red bird’s eye chilies (or to taste)
- 1 stalk of lemongrass, bruised
- 1 leaf of bay leaf
- 1 cm galangal, bruised
- For the Spice Paste:
- 5 red chilies, finely chopped
- 3 shallots
- 2 cloves of garlic
- Salt and seasoning, to taste
Instructions
-
Prepare the Fish:
Begin by frying the skipjack tuna pieces in a pan over medium heat until they are golden brown. Be careful not to fry them for too long to maintain their tenderness. -
Cook the Spice Paste:
In a separate pan, heat a small amount of oil and sauté the spice paste along with the bruised lemongrass, bay leaf, and galangal. Add just a splash of water to help release the aromas, stirring until fragrant. -
-
Combine Ingredients:
Once the spices are aromatic, add the fried tuna to the pan. Gently toss to combine, ensuring the fish is well-coated in the spice mixture. Next, incorporate the chopped green onions, sliced red chilies, and diced tomato, mixing everything thoroughly. -
Season and Serve:
Season the dish with salt and your preferred flavor enhancers. Stir well to combine all the flavors, then remove from heat. -
Enjoy:
Your Spicy Tuna is now ready to be served! This dish pairs beautifully with steamed rice for a delightful meal.
Cooking Tips
For an extra kick, feel free to adjust the number of chilies to suit your spice tolerance. This vibrant dish not only offers a burst of flavors but also showcases the wonderful combination of fresh ingredients, making it a perfect addition to your culinary repertoire. Enjoy!
