Spicy Indonesian Tuna Woku Recipe

Ikan Tongkol Woku (Spicy Tuna in Aromatic Broth)

Ingredients:

• 1 large tuna (Ikan tongkol), cut into 5 pieces

For the Spice Paste:

• 10 red chilies
• 1 thumb-sized piece of turmeric
• 1 thumb-sized piece of ginger
• 5 shallots
• 4 garlic cloves
• 2 candlenuts

Additional Ingredients:

• 10 bird’s eye chilies (kept whole)
• 1 tomato, diced
• 5 whole shallots
• 2 stalks lemongrass
• 3 bay leaves
• 3 kaffir lime leaves
• 2 stalks scallions, chopped
• 3 bunches of basil leaves
• Vegetable oil
• Salt, sugar, and seasoning powder to taste
• 2 tablespoons vinegar
• Water

Instructions:

1. Prepare the Fish:

   • Wash the tuna pieces thoroughly. Rub them with 1 tablespoon of salt and 2 tablespoons of vinegar. Let them sit for about 5 minutes.
   • After 5 minutes, rinse the tuna pieces again and fry them until they are half-cooked (do not fry until completely dry). Set aside.

2. Prepare the Spice Paste:

   • Using a blender or mortar and pestle, grind the red chilies, turmeric, ginger, shallots, garlic, and candlenuts into a smooth paste.

3. Cook the Spice Paste:

   • In a large pan, heat a few tablespoons of vegetable oil over medium heat. Add the spice paste and sauté until fragrant.

4. Add Additional Ingredients:

   • Add the whole bird’s eye chilies, diced tomato, whole shallots, lemongrass stalks, bay leaves, kaffir lime leaves, and chopped scallions to the pan. Stir well.

5. Cook the Fish:

   • Pour in about 2 cups of water and bring to a simmer.
   • Add the half-cooked tuna pieces to the pan. Season with salt, sugar, and seasoning powder to taste.
   • Allow the mixture to simmer until the liquid has reduced and the fish is fully cooked.

6. Final Touches:

   • Once the liquid has slightly reduced, add the basil leaves. Stir gently and taste to adjust the seasoning if necessary.

7. Serve:

   • Serve the Ikan Tongkol Woku hot with steamed rice.

Enjoy the vibrant and aromatic flavors of this traditional Indonesian dish!