Spicy Sambal Ikan Tongkol: Indonesian Tuna with Chili Sauce

Sambal Ikan Tongkol Recipe

Ingredients:

• 2 pieces of tongkol fish (skipjack tuna)
• 10 small red chilies (cabe rawit)
• 5 red chilies (cabe merah)
• 3 tomatoes
• 5 cloves of garlic
• 6 shallots
• 1 tablespoon of palm sugar (gula jawa)
• 1 teaspoon of salt
• 1 teaspoon of flavor enhancer (optional)
• 2 kaffir lime leaves (daun jeruk nipis)
• 1 bay leaf (daun salam)
• 1 stalk of lemongrass (serai)
• 1 small slice of galangal (lengkuas)

Instructions:

1. Prepare the Fish:

   • Begin by frying the tongkol fish pieces in hot oil until they are crispy and golden brown. Once cooked, remove them from the oil and drain on paper towels to remove excess oil.

2. Fry the Sambal Ingredients:

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   • In the same oil used for frying the fish, fry the red chilies, small red chilies, shallots, garlic, and tomatoes until they become soft and fragrant.

3. Make the Sambal:

   • Transfer the fried ingredients to a mortar and pestle (or a blender) and grind them into a smooth paste.

4. Cook the Sambal Paste:

   • Heat a small amount of the oil used for frying the fish in a pan. Add the ground sambal paste and sauté until it becomes aromatic and the oil starts to separate from the paste.

5. Add Aromatics and Seasonings:

   • Incorporate the kaffir lime leaves, bay leaf, galangal slice, and lemongrass into the sambal paste. Add the salt, palm sugar, and flavor enhancer (if using). Stir well to combine all the ingredients.

6. Combine Fish and Sambal:

   • Gently add the fried fish pieces into the sambal mixture. Stir carefully to coat the fish evenly with the sambal.

7. Simmer and Serve:

   • Allow the sambal and fish to simmer together for a few minutes to ensure the flavors meld. Once everything is well combined and heated through, the dish is ready to be served.

Enjoy this spicy and flavorful sambal ikan tongkol with steamed rice for a delicious and satisfying meal!