Tuna in Tamarind Vegetable Broth (Ikan Tongkol Sayur Asem)
Ingredients:
| Ingredient | Amount |
|---|---|
| Fresh tuna (ikan tongkol) | 1 whole fish |
| Shallots | 4 cloves |
| Garlic | 1 clove |
| Turmeric | 1 small piece |
| Ginger | 1 small piece |
| Lemongrass (serai) | 1 stalk |
| Tomatoes | 3 |
| Tamarind | As needed for marination |
| Salt | To taste |
Optional Ingredients:
| Ingredient | Amount |
|---|---|
| Spring onions (daun bawang) | To taste |
| Bay leaves (daun salam) | To taste |
| Salt | As needed |
Instructions:
-
Prepare the Tuna:
- Clean the tuna thoroughly, making sure to remove any scales and innards.
- Once cleaned, rinse the fish under running water, then coat it evenly with a mixture of salt and tamarind to remove any fishy smell. Let it sit for a few minutes while preparing the spice mixture.
-
Make the Spice Paste:
- Using a mortar and pestle or a blender, blend the shallots, garlic, turmeric, ginger, and lemongrass into a fine paste.
-
Cook the Tuna:
- Place the cleaned and seasoned tuna into a large pan.
- Pour the blended spice paste over the fish, ensuring that the entire fish is covered with the flavorful mixture.
-
Add the Complements:
- Slice the tomatoes and add them to the pan along with the optional spring onions and bay leaves.
- Add enough water to the pan to fully submerge the fish.
-
Simmer and Reduce:
- Bring the pan to a simmer, allowing the fish to cook gently over medium heat.
- Continue cooking until the liquid has mostly evaporated, leaving only a small amount of broth. The fish should be tender and fully cooked at this point.
-
Serve:
- Once done, remove the fish from the heat and serve immediately. You can garnish the dish with extra spring onions or other fresh herbs if desired.
This dish pairs beautifully with steamed rice, bringing out the subtle flavors of the tamarind and spices, making it a satisfying and healthy meal. Enjoy your Ikan Tongkol Sayur Asem!
