Ikan Tongkol Pindang with Spicy Rica-Rica and Kaffir Lime Leaves

Discover the delightful flavors of Ikan Tongkol Pindang, a traditional Indonesian dish that features tender tuna complemented by a spicy and aromatic rica-rica sauce. This recipe combines simple ingredients to create a vibrant meal that is perfect for sharing with family and friends.

Ingredients

• 3 pieces of Ikan Tongkol Pindang (canned skipjack tuna)
• 100 grams of small red chilies (cabe kecil)
• 3 large red chilies (cabe besar)
• 3 ripe tomatoes
• 6 cloves of garlic
• 6 shallots
• A thumb-sized piece of ginger
• A handful of kaffir lime leaves (daun jeruk)
• Salt and oil for frying
• Optional: a splash of soy sauce for added depth

Preparation Steps

1. Prepare the Fish: Start by cutting the Ikan Tongkol Pindang, removing the central bone, and dividing the fish into four portions. Rinse the fish pieces thoroughly to ensure they are clean.

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2. Fry the Fish: In a frying pan, heat oil over medium heat. Once hot, gently fry the fish pieces until they are golden brown on the outside. Set aside to drain on paper towels.

3. Cook the Spices: In a saucepan, bring water to a boil and add the small and large red chilies along with the tomatoes. Boil them briefly to intensify the flavors, which will enhance the spiciness of the dish.

4. Blend the Ingredients: After boiling, drain the chilies and tomatoes, then blend them together until you achieve a smooth paste. Add the ginger and peeled garlic cloves to the mixture and blend again until finely combined.

5. Sauté the Aromatics: In the same frying pan, add a little more oil if needed, and sauté the sliced shallots until they turn golden brown. This will infuse the oil with their rich flavor.

6. Combine the Ingredients: Once the shallots are cooked, add the blended chili-tomato mixture to the pan. Stir well and cook until the spices are fragrant and the oil begins to separate from the mixture. If desired, add a splash of soy sauce for extra depth.

7. Add the Fish: Gently place the fried fish pieces into the pan, followed by the kaffir lime leaves. Add just enough water to cover the fish, allowing it to simmer gently. Cook until the liquid reduces slightly, concentrating the flavors.

8. Serve: Once the sauce thickens and the fish absorbs the rich flavors, remove from heat. Serve your Ikan Tongkol Pindang with steamed rice for a truly satisfying meal. Enjoy the delightful spiciness and aromatic fragrance that this dish brings to your table!

Tips for a Perfect Dish

• Adjust the amount of chili to suit your spice preference; feel free to use less for a milder flavor.
• Pair with fresh vegetables or a simple salad for a complete meal that balances the heat of the rica-rica sauce.

This Ikan Tongkol Pindang with rica-rica is not just a meal; it’s an experience that captures the essence of Indonesian home cooking, making every bite a reminder of culinary love. Enjoy!