Ikan Tongkol Sambal Kemangi

This delightful Indonesian dish, Ikan Tongkol Sambal Kemangi, showcases the rich flavors of fresh tuna and aromatic basil sambal, creating a perfect harmony that is both satisfying and delicious. Here’s how to prepare this vibrant meal that is sure to impress your family and friends.

Ingredients

For the Fish

• 700 grams fresh tuna (ikan tongkol)

Spices for Fried Fish

• 3 cloves garlic
• 2 candlenuts (kemiri)
• 1 small piece turmeric (kunyit)
• 1 small piece ginger (jahe)
• 1 tablespoon lime juice (air jeruk nipis)
• Salt to taste

For the Basil Sambal

• 1 bunch of basil leaves (kemangi), just the leaves
• 7 bird’s eye chilies (cabe rawit)
• 3 large red chilies (cabe merah besar)
• 2 cloves garlic
• 1 medium-sized tomato
• 1 candlenut (kemiri)
• Shrimp paste (terasi), to taste
• Salt to taste
• Palm sugar (gula merah), to taste
• Bouillon powder (kaldu bubuk), to taste
• 1-2 tablespoons sweet soy sauce (kecap manis)

Instructions

1. Prepare the Fish:

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   • Begin by cutting the fresh tuna into portions, then rinse thoroughly under cold water to ensure cleanliness.

2. Marinate the Fish:

   • In a blender or mortar, combine the garlic, candlenuts, turmeric, ginger, lime juice, and salt. Blend until smooth to create a fragrant spice paste.
   • Rub this mixture all over the fish pieces, ensuring they are well-coated. Allow the fish to marinate for about 30 minutes in the refrigerator to let the flavors penetrate deeply.

3. Fry the Fish:

   • Heat oil in a frying pan over medium heat. Once hot, carefully add the marinated fish and fry until golden brown and cooked through. Once done, remove the fish from the oil and place on a paper towel to drain excess oil.

4. Prepare the Sambal:

   • In a clean blender, combine the bird’s eye chilies, large red chilies, garlic, tomato, and candlenut. Blend until smooth.
   • In a skillet, add a splash of oil and sauté the blended sambal over medium heat until it darkens in color, which usually indicates the flavors are well-developed.

5. Combine Fish and Sambal:

   • Pour 100 ml of water into the sambal and bring it to a boil. Carefully add the fried fish into the skillet, followed by the sweet soy sauce. Reduce the heat and simmer until the sauce thickens and is absorbed by the fish.

6. Adjust the Flavor:

   • Taste the sambal and adjust the seasoning with salt, palm sugar, and bouillon powder as needed.

7. Add Basil:

   • Just before turning off the heat, fold in the basil leaves, allowing them to wilt slightly and release their aromatic fragrance.

8. Serve:

   • Your Ikan Tongkol Sambal Kemangi is now ready to be served! Plate the fish, spooning the rich sambal over the top. This dish is perfect with steamed rice and will certainly be a hit at any dining table.

Cooking Tip:

Since the amount of fish used in this recipe is slightly less than a kilogram, you’ll find there is an abundance of sambal to complement your dish beautifully. Enjoy every flavorful bite!

This recipe embodies the essence of Indonesian cuisine, bringing together the freshness of the sea and the vibrant tastes of traditional spices. Whether for a special occasion or a comforting family dinner, Ikan Tongkol Sambal Kemangi will surely be a delightful centerpiece on your table. Enjoy cooking!