Asam Padeh Ikan Tuna
Ingredients:
- 1/2 kg (1.1 lbs) tuna fish
- 6 shallots
- 4 cloves garlic
- 2 candlenuts (kemiri)
- 2 stalks lemongrass
- 2 inches turmeric
- 2 inches galangal (laos)
- 4 kaffir lime leaves
- 1 turmeric leaf
- 2 asam kandis (Garcinia xanthochymus)
- 4 bilimbi (belimbing wuluh)
- 6 red chilies (adjust to taste)
- 10 bird’s eye chilies (adjust to taste)
- 3 cups water
- 2 tablespoons salt
- 1/2 tablespoon sugar
Steps:
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Prepare the Spice Paste:
- Blend the red chilies, candlenuts, shallots, garlic, turmeric, and galangal into a smooth paste.
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Sauté the Spice Paste:
- In a large pan, heat a little oil over medium heat.
- Add the blended spice paste and sauté until it changes color and becomes fragrant.
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Add Water and Additional Ingredients:
- Pour in 3 cups of water and stir well.
- Add the bruised lemongrass, turmeric leaf, kaffir lime leaves, asam kandis, whole bilimbi, and bird’s eye chilies.
- Bring the mixture to a boil.
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Cook the Tuna:
- Once the mixture is boiling, add the cleaned tuna pieces.
- Season with salt and sugar to taste.
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Simmer to Perfection:
- Allow the mixture to simmer until the sauce reduces slightly and thickens to your desired consistency.
- Taste and adjust seasoning if necessary.
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Serve:
- Your Asam Padeh Ikan Tuna is now ready to be served. Enjoy this flavorful and tangy Indonesian dish with steamed rice.
Cooking Tips:
- For a milder version, you can reduce the number of chilies.
- Ensure the tuna is fresh and properly cleaned to maintain the dish’s integrity.
- Adjust the seasoning to your preference, adding more salt or sugar as needed.
This Asam Padeh Ikan Tuna recipe brings the vibrant and tangy flavors of Indonesian cuisine to your table, perfect for a delightful and aromatic meal that is sure to impress your family and friends.
