Tongkol Suwir Sambal Bawang: A Flavorful Indonesian Delight
Embark on a culinary adventure with Tongkol Suwir Sambal Bawang, a delightful dish that captures the essence of Indonesian cuisine. This vibrant recipe combines tender shredded skipjack tuna with a spicy and aromatic sambal, making it a perfect companion for steamed rice or as a topping for your favorite dishes. With the right balance of spices and a hint of citrus, this dish is sure to tantalize your taste buds and transport you to the bustling streets of Indonesia.
Ingredients
| Main Ingredients | Amount |
|---|---|
| Skipjack tuna (ikan tongkol) | 500 grams |
| Lime (jeruk nipis) | 1 piece |
| Cooking oil (minyak goreng) | As needed |
| Sambal Ingredients | Amount |
|---|---|
| Bird’s eye chili (cabe rawit) | 12 pieces |
| Shallots (bawang merah) | 3 cloves |
| Garlic (bawang putih) | 3 cloves |
| Salt (garam) | To taste |
| Sugar (gula) | To taste |
| Chicken stock powder (kaldu bubuk, optional) | To taste |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | Approximately 250 kcal |
| Protein | 30 grams |
| Fat | 15 grams |
| Carbohydrates | 5 grams |
| Fiber | 1 gram |
| Sodium | 400 mg |
Note: Nutritional values may vary based on portion sizes and specific ingredients used.
Instructions
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Prepare the Fish: Begin by thoroughly cleaning the skipjack tuna (ikan tongkol). Squeeze the juice of the lime over the fish, ensuring an even coating to impart a refreshing citrus flavor and help eliminate any fishy smell. Let the fish marinate for about 10 minutes.
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Cook the Fish: In a frying pan, heat the cooking oil over medium heat. Once the oil is hot, gently add the marinated fish to the pan. Fry the fish until it is fully cooked and golden brown, approximately 7-10 minutes on each side, depending on the thickness of the fish. After cooking, remove the fish from the pan and allow it to cool slightly.
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Shred the Fish: Once the fish has cooled enough to handle, use your fingers or two forks to shred it into bite-sized pieces. Set aside.
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Prepare the Sambal: In a mortar and pestle or a food processor, combine the shallots, garlic, and bird’s eye chili. Grind or pulse the ingredients until they form a coarse paste. The goal is to blend the flavors without making it too smooth; you want to retain some texture for a satisfying bite.
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Heat the Sambal: In a clean frying pan, heat a small amount of cooking oil over medium heat. Once the oil is hot, carefully pour the sambal mixture into the pan. Stir-fry the sambal for about 2-3 minutes until fragrant. Season with salt, sugar, and optional chicken stock powder to taste. Adjust the seasoning according to your preference, balancing the saltiness and sweetness to complement the spiciness.
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Combine and Serve: In a large mixing bowl, combine the shredded skipjack tuna with the sautéed sambal. Mix well to ensure that the tuna is thoroughly coated with the spicy mixture. Taste and adjust seasoning if necessary.
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Garnish and Enjoy: Serve the Tongkol Suwir Sambal Bawang warm or at room temperature, garnished with fresh herbs if desired. This dish pairs wonderfully with steamed rice, and it can also be used as a filling for sandwiches or wraps.
Cooking Tips
- For a milder sambal, reduce the number of bird’s eye chilies used or substitute with a less spicy variety of chili.
- If you prefer a smokier flavor, consider grilling the fish instead of frying.
- Add a splash of fish sauce or a sprinkle of lime zest to the sambal for an extra layer of flavor.
Indulge in the rich flavors of Tongkol Suwir Sambal Bawang and share this delightful dish with your family and friends. Its unique blend of ingredients not only showcases the beauty of Indonesian cuisine but also offers a comforting meal that brings everyone together. Enjoy your cooking journey, and savor each bite of this delicious dish!
