Asam Pedas Tongkol (Indonesian Spicy Sour Tuna)
Ingredients
| Ingredient | Quantity |
|---|---|
| Ikan tongkol (tuna, preferably the head) | ½ kg |
| Lime juice | 1 lime |
| Salt | As needed |
| Sugar | As needed |
| Water | As needed |
| Tamarind water | 3 tbsp |
| Belimbing wuluh (optional) | As desired |
Spice Paste Ingredients
| Ingredient | Quantity |
|---|---|
| Red chili peppers (curly type) | 10 peppers |
| Bird’s eye chilies (adjust to taste) | 5 peppers |
| Shallots | 5 cloves |
| Garlic cloves | 3 cloves |
| Tomatoes | 2 medium |
| Fresh turmeric | 1 small piece |
| Ginger, bruised | 1 small piece |
| Galangal, bruised | 1 small piece |
| Lemongrass stalk, bruised | 1 stalk |
| Candlenut | 1 nut |
| Bay leaves | 2 leaves |
| Kaffir lime leaves | 2 leaves |
Instructions
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Prepare the Fish: Rinse the tuna, then coat it with lime juice and a sprinkle of salt. Let it sit for about 15 minutes to reduce any fishy odor. After resting, pan-fry the fish until it is half-cooked and set aside.
-
Boil and Blend the Spice Paste: Boil the red chili peppers, bird’s eye chilies, tomatoes, shallots, and garlic cloves for approximately 5 minutes. Drain and blend or grind the ingredients together with turmeric and candlenut until smooth.
-
Cook the Paste and Add Aromatics: In a heated pan, sauté the spice paste for a brief moment, just until fragrant. Add in the lemongrass, ginger, galangal, bay leaves, and kaffir lime leaves, stirring to combine and release the aromas.
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Simmer with Tamarind Water and Add Fish: Pour in the tamarind water and enough additional water to cover the fish pieces. Season with salt and sugar to taste, then add the fish into the simmering broth.
-
Finish and Serve: Allow the fish to cook through (be mindful not to cook too long as the fish can become overly tender). Taste and adjust seasoning as needed. Serve warm and enjoy this flavorful, tangy dish!
