Cakalang Suwir: Shredded Smoked Tuna Delight
Ingredients
- 1 whole smoked or grilled cakalang/tongkol fish, shredded
- Spice Paste:
- 20 shallots
- 8 cloves garlic
- 2 inches ginger
- 20 bird’s eye chilies mixed with curly chilies (adjust to taste)
- Salt and sugar to taste
Preparation Steps
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Prepare the Spice Paste: Begin by blending the shallots, garlic, ginger, and chilies together until you achieve a smooth paste. This aromatic blend will serve as the foundation for your dish.
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Sauté the Spice Paste: In a large skillet, heat a generous amount of oil over medium heat. Once hot, add the blended spice paste and sauté until fragrant, allowing the flavors to develop beautifully.
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Incorporate the Fish: Add the shredded cakalang fish to the skillet. Gently stir to combine the fish with the aromatic paste, ensuring that every strand is well-coated with flavor.
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Season the Mixture: Sprinkle in salt and sugar to taste, continuing to cook the mixture over medium heat while stirring occasionally. This step is crucial for balancing the flavors and enhancing the overall taste of the dish.
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Adjust the Consistency: If the mixture appears a bit dry, feel free to drizzle in more oil to achieve the desired consistency. The aim is to have a flavorful, slightly moist dish.
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Cook to Perfection: Allow the cakalang to cook until the spices are well absorbed, and the mixture reaches a slightly drier consistency. Be sure to taste and adjust seasoning as needed.
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Serve: Once cooked to your liking, remove the skillet from heat. Your cakalang suwir is now ready to be enjoyed. Serve it warm, and savor the rich flavors of this traditional Indonesian dish.
Enjoyment Tips
Cakalang suwir pairs wonderfully with steamed rice or can be enjoyed as a savory filling for wraps and sandwiches. Its bold flavors make it a perfect dish for gatherings, sure to delight family and friends alike.
