Ingredients
- 3 whole skipjack tuna (tongkol)
- 2 bay leaves
- 1 stalk lemongrass, bruised
- 3 kaffir lime leaves, thinly sliced
- Juice of 1 lime
- 15 bird’s eye chilies, halved
- 1 teaspoon granulated sugar
- Salt and seasoning to taste
- 1 teaspoon ground coriander
Spice Paste
- 4 shallots
- 4 cloves garlic
- 5 red chilies
- 1 segment galangal
Instructions
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Prepare the Fish: Start by thoroughly cleaning the skipjack tuna. Marinate the fish with lime juice for about 5 minutes to enhance its flavor.
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Steam the Fish: Steam the marinated fish for approximately 10 minutes until fully cooked. Once cooked, shred the fish into bite-sized pieces.
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Slice the Ingredients: Thinly slice the kaffir lime leaves and halve the bird’s eye chilies for added texture and flavor.
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Sauté the Spice Paste: In a skillet, heat some oil and sauté the blended spice paste until fragrant. This will create a fragrant base for your dish.
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Add Aromatics: Incorporate the sliced kaffir lime leaves, halved bird’s eye chilies, bay leaves, and bruised lemongrass into the sautéed spices.
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Season the Mixture: Add the sugar, salt, and seasoning according to your taste preferences. Stir well to combine all the ingredients.
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Combine with Fish: Gently fold in the shredded skipjack tuna, mixing thoroughly to ensure the fish is coated with the aromatic mixture.
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Taste and Adjust: Taste the dish and adjust seasoning if necessary, ensuring a perfect balance of flavors.
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Serve: Your Tongkol Granat is now ready to be served, perfect for sharing with loved ones. Enjoy your culinary creation!
Enjoyment Tips
This flavorful dish pairs beautifully with steamed rice or as part of a festive spread. It’s a fantastic way to bring the taste of traditional Indonesian cuisine to your table. Happy cooking!