Pindang Tongkol Bumbu Tomat: A Flavorful Indonesian Dish
Pindang Tongkol Bumbu Tomat is a delightful Indonesian dish featuring skipjack tuna (pindang tongkol) cooked in a savory tomato and spice sauce. This recipe brings together the rich flavors of the sea and the freshness of tomatoes, creating a meal that is both satisfying and delicious. Perfect for lunch or dinner, this dish can be served with steamed rice to soak up the flavorful sauce.
Ingredients
| Ingredient | Quantity |
|---|---|
| Pindang Tongkol (skipjack tuna) | 2 fish |
| Tomato (chopped) | 1 medium-sized |
| Shallots (coarsely chopped) | 3 pieces |
| Garlic (coarsely chopped) | 2 cloves |
| Bird’s eye chili (sliced) | 3 pieces |
| Sweet soy sauce | 1 tablespoon |
| Salt | to taste |
| Sugar | to taste |
| Flavor enhancer (optional) | to taste |
| Water | as needed |
Nutritional Information
Note: Nutritional values will vary based on portion size and specific ingredients used. This is a general estimation.
| Nutrient | Amount per Serving |
|---|---|
| Calories | Approximately 250 kcal |
| Protein | 30g |
| Carbohydrates | 10g |
| Fats | 10g |
| Fiber | 2g |
| Sodium | Varies (depends on added salt) |
Instructions
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Prepare the Fish: Begin by cleaning the pindang tongkol. Remove the head, tail, and bones carefully to ensure the fish is ready for cooking. Rinse under cold water and pat dry.
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Fry the Fish: In a skillet, heat some oil over medium heat. Add the cleaned fish and fry until it is half-cooked. This step will enhance the flavor and texture of the fish. Once done, remove the fish from the skillet and set aside.
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Sauté the Aromatics: In the same skillet, add more oil if needed, then add the coarsely chopped shallots and garlic. Sauté until they are fragrant and translucent, releasing their wonderful aroma into the kitchen.
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Add Tomatoes and Chili: Incorporate the sliced bird’s eye chili and chopped tomato into the skillet. Stir well to combine, allowing the tomatoes to soften and release their juices.
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Combine the Fish and Seasoning: Gently place the fried fish back into the skillet with the sautéed ingredients. Pour in the sweet soy sauce, and season with salt, sugar, and flavor enhancer to taste.
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Cook Down the Sauce: Add a small amount of water to help create a sauce. Cover and let it simmer on low heat until the sauce thickens and the flavors meld together. This should take about 10-15 minutes. Taste and adjust the seasoning if necessary.
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Serve: Once the sauce has thickened and the fish is cooked through, remove from heat. Transfer the dish to a serving plate and enjoy it warm with steamed rice.
This Pindang Tongkol Bumbu Tomat recipe showcases the harmonious blend of spices and ingredients typical of Indonesian cuisine. The combination of tender fish and a rich, spicy sauce makes it a beloved dish that will surely delight your family and friends. Happy cooking!
