Ingredients
| Main Ingredients | Quantity |
|---|---|
| Tuna (Ikan Tongkol, shredded) | 400 g (after shredding) |
| Kemangi (Indonesian basil) | To taste |
| Salt | To taste |
| Sugar | To taste |
| Powdered broth (kaldu bubuk) | To taste |
| Water | A splash |
| Cooking oil | For sautéing |
| Additional Ingredients | Quantity |
|---|---|
| Kaffir lime leaves (daun jeruk) | 3 leaves, finely sliced |
| Green onion (daun bawang) | 1 stalk, finely sliced |
| Bay leaves (daun salam) | 2 leaves (optional) |
| Ground Ingredients | Quantity |
|---|---|
| Red chili peppers (cabe merah) | 8 pieces |
| Bird’s eye chili (cabe rawit) | 10 pieces (adjust to taste) |
| Shallots (bawang merah) | 7 pieces |
| Garlic (bawang putih) | 5 cloves |
| Galangal (lengkuas) | A slice |
| Ginger (jahe) | A small piece |
| Lemongrass (serai) | 1 stalk, white part only |
Instructions
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Prepare the Tuna: Begin by thoroughly washing the tuna (ikan tongkol) to remove any impurities. After cleaning, remove the head and shred the fish into bite-sized pieces, ensuring that you have about 400 grams after shredding.
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Sauté the Aromatics: In a large skillet, heat a generous amount of cooking oil over medium heat. Add the ground spices, including the red chili peppers, bird’s eye chili, shallots, garlic, galangal, ginger, and the white part of the lemongrass. Sauté these ingredients until they release their aromatic fragrance and the mixture becomes slightly golden.
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Add Additional Ingredients: Next, introduce the sliced kaffir lime leaves, green onions, and bay leaves to the skillet. Continue to sauté until the leaves soften and release their essential oils, blending beautifully with the ground spices.
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Incorporate the Tuna: Add a splash of water to the skillet to create a little sauce. Gently fold in the shredded tuna, followed by salt, sugar, and powdered broth. Stir everything together, ensuring that the fish is well-coated in the flavorful mixture. Allow it to cook for a few minutes until the water has mostly evaporated and the flavors meld.
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Finish with Basil: Once the mixture thickens slightly, add the fresh kemangi (Indonesian basil) to the skillet. Stir briefly just until the basil wilts, which should only take a minute or so. Taste and adjust the seasoning as necessary, adding more salt, sugar, or broth powder according to your preference.
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Serve: Remove the skillet from the heat and transfer the Pampis Tongkol Kemangi to a serving dish. This dish is best served hot alongside a mound of steamed rice, allowing the fragrant flavors to complement the plain rice beautifully.
Nutritional Information (per serving, estimated)
| Nutrient | Amount |
|---|---|
| Calories | 220 kcal |
| Protein | 28 g |
| Total Fat | 10 g |
| Saturated Fat | 1.5 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 2 g |
| Sugars | 3 g |
| Sodium | 450 mg |
This Pampis Tongkol Kemangi recipe is a wonderful way to experience the vibrant flavors of Indonesian cuisine while enjoying the nutritious benefits of fish and herbs. As you savor each bite, you’ll appreciate the harmonious blend of spices and the freshness of the kemangi, making it a dish that not only nourishes the body but also warms the soul. Enjoy your culinary journey with this remarkable dish, and share it with loved ones for a truly delightful meal!