Ingredients
- 2 medium-sized Tongkol fish (or skipjack tuna)
- Fresh Bird’s Eye Chili (to taste)
- 5 cloves of garlic
- 2 large red chilies
- 5 shallots
- 30 grams brown sugar
- 4 kaffir lime leaves
- Salt and pepper (to taste)
Instructions
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Prepare the Fish: Begin by thoroughly cleaning the Tongkol fish, making sure to remove all bones. Once cleaned, lightly fry the fish in oil until just cooked, then set aside to cool before shredding into bite-sized pieces.
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Make the Spice Paste: In a blender or mortar and pestle, combine the garlic, fresh Bird’s Eye Chili, large red chilies, and shallots. Blend or pound these ingredients into a smooth paste.
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Sauté the Paste: In a skillet, heat a splash of oil over medium heat. Add the ground spice paste and sauté until fragrant, allowing the flavors to meld beautifully.
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Add Sweetness: Incorporate the brown sugar into the sautéed spices, followed by salt and pepper to taste. Stir well to combine, allowing the sugar to dissolve and blend with the spices.
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Combine with Fish: Gently fold in the shredded Tongkol fish, making sure every piece is coated with the flavorful mixture. Add the kaffir lime leaves for an aromatic touch.
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Serve: Once everything is well mixed and heated through, your Sweet and Spicy Tongkol is ready to be served. Enjoy this delicious dish with steamed rice or as a flavorful side.
Enjoy Your Culinary Creation! 😁
This delightful recipe combines the rich flavors of Tongkol fish with a sweet and spicy sauce, making it a perfect addition to your meal repertoire. Whether you’re serving it for a family dinner or sharing it with friends, it’s sure to impress!