Tongkol Sambal Bawang: A Spicy Delight
If you’re looking for a dish that embodies the rich flavors of Indonesia, Tongkol Sambal Bawang is a must-try. This vibrant, spicy recipe features tender, smoky skipjack tuna (known as tongkol) paired with a fiery sambal that’s sure to tantalize your taste buds. Each bite combines the smokiness of the fish with the heat of the chili and the sweetness of shallots, creating a harmonious balance of flavors that will transport you to the streets of Indonesia. Perfect for a hearty meal or as a side dish to accompany your rice, this recipe is not only delicious but also straightforward to prepare.
Ingredients
| Ingredient | Quantity |
|---|---|
| Smoked skipjack tuna (tongkol) | 1 whole |
| Bird’s eye chili (cabe rawit) | 9 (adjust to taste) |
| Red chili pepper | 2 large |
| Shallots | 12 cloves |
| Garlic | 2 cloves |
| Shrimp paste (terasi) | 1 packet (optional) |
| Cooking oil | 3 tablespoons |
| Salt | To taste |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal (approx.) |
| Protein | 28 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 2 g |
| Total Fat | 12 g |
| Saturated Fat | 3 g |
Instructions
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Prepare the Tongkol: Begin by chopping the smoked skipjack tuna into bite-sized pieces, ensuring they are not too small, as you want to maintain some texture. In a frying pan over medium heat, add a small amount of oil, and fry the fish gently. Be careful not to overcook; you want the fish to remain moist but firm.
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Slice the Shallots: While the fish is frying, take 10 of the shallots and thinly slice them. These will provide a sweet and aromatic foundation for the sambal.
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Make the Sambal: In a mortar and pestle (or food processor), combine the bird’s eye chilies, red chili pepper, garlic, shrimp paste (if using), salt, and 2 of the shallots. Grind the mixture into a coarse paste. Adjust the chili level according to your heat preference.
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Fry the Shallots: In a separate pan, heat 3 tablespoons of cooking oil over medium heat. Add the sliced shallots, stirring gently to avoid burning. Cook until they turn golden brown and become fragrant.
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Combine: Once the shallots are ready, add the sambal paste to the pan. Stir and cook until it becomes fragrant and slightly darkened, about 2-3 minutes.
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Mix with Tongkol: Finally, add the fried tongkol to the sambal mixture, tossing gently to ensure that the fish is well-coated with the spicy sauce. Cook together for an additional 2 minutes to allow the flavors to meld.
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Serve: Remove from heat and transfer the dish to a serving platter. Tongkol Sambal Bawang is best served warm, accompanied by steamed rice and a side of vegetables.
Final Thoughts
This Tongkol Sambal Bawang recipe is a delightful blend of flavors and textures, perfect for those who appreciate the heat of Indonesian cuisine. Whether served at a family gathering or enjoyed during a cozy weeknight dinner, this dish is sure to impress. Feel free to adjust the spice levels according to your preference, and enjoy the vibrant culinary experience that comes with every bite.
