Ingredients
| Ingredient | Quantity |
|---|---|
| Tongkol fish | 1/2 kg |
| Large red chilies | 7 pieces |
| Bird’s eye chilies | 10 pieces |
| Garlic | 3 cloves |
| Shallots | 5 cloves |
| Candlenuts | 3 pieces |
| Galangal (smashed) | To taste |
| Lemongrass (smashed) | To taste |
| Bay leaves | To taste |
| Sugar | To taste |
| Salt | To taste |
| Seasoning (optional) | To taste |
Instructions
-
Prepare the Fish: Start by frying the tongkol fish until it is half cooked, then shred it into bite-sized pieces.
-
Blend the Spices: In a blender, combine the large red chilies, bird’s eye chilies, garlic, shallots, and candlenuts, blending them until smooth.
-
Sauté the Spices: In a pan, heat a bit of water and add the blended spices along with the smashed galangal, lemongrass, and bay leaves. Sauté until the mixture begins to simmer.
-
Combine the Fish and Spices: Add the shredded tongkol fish to the sautéed spices, stirring well to ensure the fish is evenly coated with the flavorful mixture.
-
Season to Taste: Add sugar, salt, and seasoning (if using) to enhance the flavors. Continue to stir-fry until all ingredients are well combined and the spices are fully absorbed by the fish.
-
Serve: Once cooked through and fragrant, remove from heat and serve hot, allowing the delightful flavors to shine through.
This Pampis Tongkol dish offers a wonderful blend of spices that elevate the tender fish, perfect for a comforting meal. Enjoy with steamed rice or as part of a larger spread!