Dabu-Dabu Ikan Tongkol
Ingredients:
- 1/2 medium-sized tongkol (skipjack tuna)
- 15 small red chilies (adjust to taste)
- 2 tomatoes, diced
- 2 stalks lemongrass, thinly sliced
- 2 shallots, thinly sliced
- 1/2 lime
- 2 kaffir lime leaves
- 6 tablespoons cooking oil
- Fresh basil leaves (to taste)
- Salt, to taste
- Granulated sugar, to taste
- Royco seasoning (or alternative seasoning mix)
Instructions:
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Prepare the Fish:
- Steam the tongkol until fully cooked, then let it cool slightly.
- Fry the cooked tongkol in hot oil until crispy and golden brown. Once fried, shred the fish into bite-sized pieces.
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Prepare the Dabu-Dabu Sauce:
- In a bowl, combine the diced tomatoes, sliced lemongrass, chopped chilies, salt, granulated sugar, and Royco seasoning.
- Heat the cooking oil until it is very hot, then pour it over the mixture of tomatoes and chilies. Allow the flavors to meld together while the oil cooks the ingredients slightly. Set this aside.
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Combine Ingredients:
- In a large bowl, mix the shredded tongkol with the prepared dabu-dabu sauce. Add fresh basil leaves and a squeeze of lime juice.
- Gently stir until all ingredients are well combined. Taste and adjust seasoning as needed.
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Serve:
- Transfer the dabu-dabu ikan tongkol to a serving dish. Garnish with additional basil leaves if desired. Serve immediately as a flavorful, spicy dish that pairs beautifully with steamed rice.
Enjoy this vibrant and zesty Indonesian dish that brings together the richness of fried fish with the freshness of a tangy and spicy tomato-based sauce!
