Experience the vibrant flavors of Indonesian cuisine with this exquisite recipe for Tongkol Balado Rawit, featuring succulent tuna fish (ikan tongkol) enveloped in a spicy and aromatic sauce that’s sure to tantalize your taste buds. This dish is perfect for those who enjoy a bit of heat in their meals, and it pairs beautifully with steamed rice.
Ingredients
| Ingredient | Quantity |
|---|---|
| Ikan Tongkol (tuna fish) | 650 grams |
| Cabe Merah Keriting (red chilies) | 15 pieces |
| Cabe Rawit Merah (bird’s eye chilies) | 15 pieces |
| Bawang Merah (shallots) | 7 pieces |
| Bawang Putih (garlic) | 5 cloves |
| Jahe (ginger) | 1 finger-sized piece |
| Lengkuas (galangal) | 2 finger-sized pieces |
| Daun Salam (kaffir lime leaves) | 2 leaves |
| Tomat (tomato) | 1 piece |
Instructions
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Prepare the Tuna: Begin by frying the tuna fish over medium heat until it is half-cooked. Be careful not to fry it too long, as you want it to remain tender and moist. Set aside.
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Make the Spice Paste: In a blender or food processor, combine the red chilies, bird’s eye chilies, shallots, garlic, tomato, and ginger. Blend until you achieve a smooth paste.
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Sauté the Spices: In a large skillet or wok, heat a bit of oil over medium heat. Add the spice paste along with the galangal and kaffir lime leaves. Sauté the mixture until it becomes fragrant, allowing the flavors to meld together beautifully.
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Combine and Cook: Once the spices are aromatic, add the half-cooked tuna to the skillet. Stir well to coat the fish in the spicy mixture. Cook for an additional 5-10 minutes, allowing the flavors to penetrate the fish and meld with the spices.
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Serve: Once fully cooked, remove the skillet from heat. Serve the Tongkol Balado Rawit hot, garnished with fresh herbs if desired, alongside steaming white rice for a delightful meal.
This dish encapsulates the essence of Indonesian cuisine with its bold flavors and comforting textures. Enjoy the delightful balance of heat and aroma that makes Tongkol Balado Rawit a must-try for spice lovers everywhere!