Acar Ikan Tongkol
Ingredients:
| Ingredient | Quantity |
|---|---|
| Ikan Tongkol | 1/2 kg |
| Bawang Bombay | 1 medium |
| Jeruk Nipis | 1/2, juiced |
| Tomat | 1 medium |
| Serai (lemongrass) | 1 stalk |
| Daun Salam | 1 leaf |
| Daun Jeruk (kaffir lime) | 1 leaf |
| Cabai Hijau (green chilies) | 10 whole |
| Minyak Goreng | As needed |
| Air (water) | As needed |
| Bumbu (Spices): | |
| Bawang Merah (red shallots) | 7 cloves |
| Bawang Putih (garlic) | 5 cloves |
| Kunyit (turmeric) | 1 piece |
| Lada (pepper) | 1/2 tsp |
| Kemiri (candlenuts) | 2 pieces |
| Garam (salt) | To taste |
| Gula Pasir (sugar) | To taste |
Instructions:
-
Begin by thoroughly washing the ikan tongkol, then cut it into manageable pieces. Fry the fish until it is half cooked, allowing it to retain some moisture and flavor.
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While the fish is frying, prepare the bumbu by blending the bawang merah, bawang putih, and kunyit into a smooth paste. In a pan, heat a bit of minyak goreng and sauté this mixture until fragrant.
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Add the serai, daun jeruk, daun salam, and cabai hijau to the pan, followed by the juice of the jeruk nipis. Gently fold in the fried ikan tongkol, mixing until the fish is well-coated with the spice mixture.
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Pour in sufficient air to create a light sauce, then add the diced tomat and sliced bawang Bombay. Taste and adjust the seasoning with garam and gula as necessary.
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Stir everything together and let it simmer until fully cooked, allowing the flavors to meld beautifully. Once ready, transfer the dish to a serving plate and enjoy this aromatic Acar Ikan Tongkol warm or at room temperature.
Dive into this ultimate culinary experience that showcases the rich flavors of Indonesian cuisine!
