Spicy Smoked Tongkol Fish with Tempeh

Smoky Spicy Tongkol Fish Recipe

Ingredients:

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• 2 pieces of smoked tongkol fish, cut into 4 portions each
• 1 block of tempeh, diced and half-fried
• 1 bay leaf
• 1 tablespoon sweet soy sauce
• 1 tablespoon chili sauce
• 1 teaspoon soy sauce
• Sugar, salt, and flavor enhancer (Masako) to taste

For the Spice Paste:

• 5 shallots
• 4 garlic cloves
• 1 large tomato
• 1 large red chili pepper
• 15 bird’s eye chilies (adjust to taste)

Instructions:

1. Prepare the Fish: Lightly fry the smoked tongkol fish until just heated through, making sure not to overcook or dry it out. Set aside.

2. Make the Spice Paste: Blend the shallots, garlic, tomato, red chili pepper, and bird’s eye chilies into a smooth paste.

3. Sauté the Paste: In a pan, heat some oil and sauté the spice paste until fragrant. Add the bay leaf and cook for an additional minute.

4. Create the Sauce: Pour in enough water to create a sauce base. Stir in the sweet soy sauce, soy sauce, and chili sauce. Adjust the flavor with sugar, salt, and flavor enhancer (Masako) to your taste.

5. Combine Ingredients: Add the half-fried tempeh and the previously fried smoked tongkol fish to the pan. Mix well to ensure the fish and tempeh are evenly coated with the sauce.

6. Simmer: Cover the pan and let it simmer for about 10-15 minutes, allowing the flavors to meld and the sauce to thicken.

7. Serve: Once the sauce has infused into the fish and tempeh, remove from heat and serve hot.

Enjoy this aromatic and flavorful dish with steamed rice or as a complement to your favorite side dishes!