Sambal Ikan Tongkol
Discover the fiery flavors of Sambal Ikan Tongkol, a traditional Indonesian dish that masterfully blends the richness of mackerel with the bold zest of chili and aromatic spices. This recipe, with its perfect balance of heat and sweetness, is sure to become a favorite in your kitchen. Here’s how you can bring this delightful dish to your table!
Ingredients:
- 4 medium-sized mackerel (ikan tongkol)
- 1/4 kg bird’s eye chili (cabai rawit)
- 7 shallots (bawang merah)
- 7 cloves garlic (bawang putih)
- 4 kaffir lime leaves (daun jeruk)
- 50 grams palm sugar (gula merah)
- Salt to taste
Instructions:
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Prepare the Fish:
- Begin by washing the mackerel thoroughly. Remove the bones and then fry the fish briefly, ensuring it doesn’t become too dry. Once fried, shred the fish into small pieces.
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Blend the Spices:
- In a blender or food processor, combine the bird’s eye chili, shallots, garlic, salt, and kaffir lime leaves. Blend until you achieve a smooth paste.
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Cook the Sambal:
- Heat a generous amount of oil in a pan over medium heat. Add the blended spices and sauté until fragrant. This should take about 5 minutes. Next, stir in the palm sugar and let it melt, creating a rich, sweet undertone to the sambal.
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Combine the Fish and Sambal:
- Add the shredded fish to the pan, mixing well to ensure the sambal coats every piece of fish evenly. Stir continuously for a few minutes, allowing the flavors to meld together. Adjust the seasoning to your taste with additional salt if needed.
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Cool and Store:
- Once the sambal has cooled down to room temperature, transfer it into a sterilized jar. This sambal can be stored for several days, making it a perfect condiment to have on hand for quick meals or as a spicy side dish.
Enjoy your homemade Sambal Ikan Tongkol with steamed rice, grilled meats, or even as a spicy topping for crackers. This dish’s vibrant flavors are sure to add a burst of excitement to any meal. Selamat mencoba!
