Tuna Sambal Kemangi: A Flavorful Fusion of Tuna and Aromatic Herbs
Tuna Sambal Kemangi is a delightful Indonesian dish that harmonizes the rich, meaty flavor of tuna with the fresh, aromatic essence of kemangi leaves (Thai basil) and a medley of spices. The combination of spices and herbs creates a dish that is not only bursting with flavor but also beautifully aromatic, making it a perfect centerpiece for any meal. Let’s dive into this delectable recipe, perfect for those looking to explore the wonders of Indonesian cuisine.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tuna fish | 6 pieces (approximately 400g) |
| Lime juice | 1 lime (for marinating) |
| Shallots | 6 cloves, finely chopped |
| Garlic | 3 cloves, minced |
| Curly red chilies | 10 pieces, chopped |
| Bird’s eye chilies | 8 pieces (or to taste) |
| Tomato | 1 medium, diced |
| Salt | To taste |
| Sugar | To taste |
| Shrimp paste | ½ teaspoon (lightly fried) |
| Kemangi leaves | 4 sprigs (leaves only) |
| Kaffir lime leaves | 1 leaf |
| Water | 100 ml |
Instructions
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Prepare the Tuna: Begin by washing the tuna fillets thoroughly under cold running water. Once cleaned, drizzle the lime juice over the fish, ensuring that each piece is well-coated. Allow the tuna to marinate for about 15 minutes. This step not only adds a zesty flavor but also helps tenderize the fish.
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Fry the Tuna: Heat a pan over medium heat and add a splash of oil. Once the oil is hot, gently place the marinated tuna in the pan. Cook the fish until it is golden brown and cooked through, ensuring it remains moist. Be careful not to overcook, as tuna can become dry if left in the pan for too long. Once cooked, remove the tuna from the pan and set aside.
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Prepare the Spice Paste: In a mortar and pestle or food processor, combine the chopped shallots, minced garlic, curly red chilies, bird’s eye chilies, and shrimp paste. Grind or blend the ingredients together until they form a smooth paste. The aroma of the spices will begin to fill your kitchen, signaling that you’re on the right track.
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Sauté the Spice Paste: In the same pan used for the tuna, add a little more oil if necessary and heat it over medium heat. Once hot, add the prepared spice paste and sauté until fragrant and the oil begins to separate from the paste. This usually takes about 2-3 minutes.
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Add the Tomato and Kaffir Lime Leaves: Stir in the diced tomato and kaffir lime leaves, allowing them to cook for another minute or so until the tomato begins to soften. This adds a nice acidity and depth to the dish.
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Combine with Water: Pour in 100 ml of water, bringing the mixture to a gentle boil. Season with salt and sugar to balance the flavors. Stir well to combine all the ingredients, letting the sauce simmer for a few minutes.
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Incorporate the Tuna: Carefully add the fried tuna back into the pan. Gently mix the fish with the sauce, ensuring that it is well-coated with the spice mixture. Allow the tuna to simmer for an additional 3-4 minutes, letting the flavors meld together and the sauce reduce slightly.
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Finish with Kemangi: Just before serving, toss in the kemangi leaves and stir until they are wilted but still vibrant. This final addition brings a fresh, aromatic quality to the dish that perfectly complements the robust flavors of the tuna.
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Taste and Adjust: Before removing from heat, taste the dish and adjust seasoning as needed. If you desire more heat, feel free to add more chilies. Once satisfied with the flavor, turn off the heat.
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Serve and Enjoy: Transfer the Tuna Sambal Kemangi to a serving dish. This dish pairs beautifully with steamed rice, making for a hearty and satisfying meal. Garnish with extra kemangi leaves if desired, and enjoy the medley of flavors!
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 300 kcal |
| Protein | 30g |
| Carbohydrates | 15g |
| Fat | 12g |
| Fiber | 2g |
| Sodium | Varies (based on salt used) |
| Sugar | Varies (based on taste) |
Tips for Success:
- Choosing Tuna: Opt for fresh, high-quality tuna for the best flavor. Canned tuna can be used as an alternative, but fresh tuna provides a unique texture and taste.
- Adjusting Spice Levels: Feel free to modify the number of chilies based on your heat preference. For a milder version, remove the seeds from the chilies before using.
- Storing Leftovers: Any leftovers can be stored in an airtight container in the refrigerator for up to two days. Reheat gently on the stovetop before serving.
Tuna Sambal Kemangi is not just a dish; it is an experience that encapsulates the vibrant and bold flavors of Indonesian cuisine. Perfect for both casual dinners and special occasions, this recipe is sure to delight your taste buds and impress your guests. Happy cooking!
