Indonesian fish recipes
Spicy Shredded Tuna with Stink Beans and Basil
Tuna / Tongkol Suwir Pete
Ingredients
| Main Ingredients | Quantity |
|---|---|
| Medium-sized Tongkol or Tuna | 2 pieces |
| Spice Paste | |
| Red Shallots | 5 pieces |
| Garlic | 4 cloves |
| Large Chilies | 5 pieces |
| Bird’s Eye Chilies | 10 pieces (optional) |
| Medium Tomatoes | 3 pieces |
| Shrimp Paste | to taste |
| Salt | to taste |
| Sugar | to taste |
| Additional Ingredients | |
| Basil Leaves | 1 bunch |
| Pete (Stink Beans) | 100 grams (to taste) |
Instructions
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Prepare the Fish: Begin by frying the fish until it is half-cooked. Once done, allow it to cool before shredding, removing the head and bones.
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Make the Spice Paste: Blend the shallots, garlic, large chilies, bird’s eye chilies, and tomatoes until smooth.
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Cooking: Heat 3 tablespoons of oil in a pan and sauté the spice paste until fragrant. Add the peeled pete and stir briefly.
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Combine with Fish: Incorporate the shredded fish into the pan. Taste and adjust seasoning with additional salt, sugar, and seasoning as needed. Cook until the mixture becomes somewhat dry.
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Final Touch: Lastly, add the basil leaves and stir until they wilt. Remove from heat and serve immediately.
Enjoy this vibrant dish with rice or as a flavorful side!
