Ikan Tuna Acar Kuning (Yellow Pickled Tuna)
Ingredients
| Ingredient | Quantity |
|---|---|
| Fresh tuna fish (can substitute) | 1 whole |
| Cooking oil | As needed |
| Salt | To taste |
| Sugar | To taste |
| Non-MSG seasoning (optional) | To taste |
| Bay leaf | 1 leaf |
| Lemongrass | 1 stalk |
| Vinegar | A drop |
| Water | As needed |
| Bird’s eye chili | 10 pieces |
| Red curly chili (halved) | 2 pieces |
| Shallots | 3 cloves |
Spice Paste
| Ingredient | Quantity |
|---|---|
| Galangal | 5 cm |
| Ginger | 1 small piece |
| Turmeric | 2 cm |
| Shallots | 5 cloves |
| Garlic | 2 cloves |
| Red chili | 2 pieces |
| Candlenuts | 3 pieces |
| Pepper | To taste |
Instructions
- Preparation: Begin by thoroughly cleaning the tuna fish. Rub it with lime juice and sprinkle with salt to season.
- Fry the Fish: Heat cooking oil in a pan and fry the tuna until cooked through. Once done, remove from the pan and set aside.
- Sauté the Spices: In the same pan, using the leftover oil, sauté the spice paste until fragrant. This will enhance the dish’s depth of flavor.
- Simmer the Sauce: Add water to the sautéed spices, along with salt, sugar, non-MSG seasoning (if using), and a drop of vinegar. Adjust the seasoning to your preference.
- Combine Ingredients: Add the bird’s eye chili, halved red chili, shallots, and the fried tuna to the pan. Cook everything together until the flavors meld and the sauce thickens slightly.
- Serve: Once the sauce has reduced and the fish is well-coated with the spice mixture, remove from heat and serve warm.
Enjoy your delicious Ikan Tuna Acar Kuning, a flavorful dish that embodies the essence of Indonesian cuisine!
