Shredded Tuna in Spicy Sauce
Ingredients:
- 150 grams of tongkol (tuna) fish
- 1 stalk lemongrass, sliced in half and tied
- Spice Paste:
- 15 small red chilies (cabe rawit)
- 4 shallots
- 2 cloves garlic
- 1 piece of ginger (about 1-inch)
- Salt and sugar to taste
- 100 ml water
- Cooking oil for sautéing
Instructions:
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Prepare the Tuna: Clean the tongkol fish thoroughly. Once clean, shred the fish into bite-sized pieces and set aside.
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Make the Spice Paste: In a blender or food processor, combine the red chilies, shallots, garlic, and ginger. Blend into a smooth paste.
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Sauté the Paste: Heat a generous amount of cooking oil in a pan over medium heat. Add the spice paste and sauté until fragrant and the oil begins to separate from the paste.
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Season and Cook: Add salt and sugar to taste. Stir well, and adjust seasoning if necessary. If you prefer, you can also add a pinch of flavor enhancer. Mix well.
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Add Tuna: Incorporate the shredded tuna into the pan with the spice paste. Stir to combine thoroughly.
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Simmer: Pour in 100 ml of water, stir to mix, and let the mixture simmer. Cook until the tuna is fully cooked and the flavors meld together. Allow the liquid to reduce until the dish is slightly dry and oily.
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Serve: Once the tuna is well-seasoned and the sauce has thickened, remove from heat. Serve hot with steamed rice.
Enjoy this flavorful shredded tuna with a side of warm rice for a satisfying and aromatic meal!
