Tongkol Suwir Kecap: A Delightful Indonesian Fish Dish
Ingredients:
- 2 pieces of tongkol (skipjack tuna), approximately 2,000 IDR
- 3 shallots
- 2 cloves garlic
- 3 bird’s eye chilies (cayenne peppers)
- Sweet soy sauce (kecap manis), to taste
- Sugar, to taste
- Salt, to taste
- Cooking oil, for sautéing
- Clean water, as needed
Instructions:
-
Prepare the Fish:
Begin by thoroughly washing the tongkol pieces. Even if the fish is pre-cooked, it’s essential to clean it well to ensure freshness. After washing, drain the fish and let it dry slightly before shredding it into bite-sized pieces. -
Prepare the Aromatics:
Peel and finely chop the shallots and garlic. Slice the bird’s eye chilies thinly, adjusting the amount according to your heat preference. -
Sauté the Aromatics:
Heat a generous amount of cooking oil in a pan over medium heat. Add the chopped shallots and garlic to the hot oil, stirring frequently until they release their fragrance and turn golden brown. Next, add the sliced bird’s eye chilies to the pan, continuing to sauté briefly. -
Cook the Tongkol:
Add a small amount of water to the pan, just enough to create a bit of steam and help the flavors meld together. Stir in the shredded tongkol and mix well with the sautéed aromatics. -
Season the Dish:
Season with sweet soy sauce, sugar, and salt to taste. Stir well and adjust the seasoning as needed. The goal is to achieve a balanced flavor where the sweetness of the kecap manis complements the savory fish and aromatic spices. -
Finish and Serve:
Once the flavors are well combined and the tongkol is heated through, the dish is ready to serve. Enjoy this savory and sweet tongkol suwir kecap with steamed rice for a satisfying meal.
This no-MSG recipe delivers a delicious taste of Indonesian cuisine, perfect for a quick and flavorful dinner.
