Sambal Ikan Tongkol Tradisional
Hidangan tradisional · Indonesian
A classic and fiery Indonesian sambal featuring pan-fried or deep-fried mackerel tuna (ikan tongkol) coated in a rich, spicy chili paste. This dish is a staple in many Indonesian households, known for its intense flavor and satisfying texture.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Ikan Tongkol (Mackerel Tuna)500g
- Red Chilies15-20
- Bird's Eye Chilies (optional, for extra heat)5-10
- Shallots8-10
- Garlic4-5 cloves
- Tomatoes2 medium
- Belacan/Terasi (Shrimp Paste)1 tsp
- Tamarind Paste1 tbsp
- Lime Juice1 tbsp
- Sugar1 tsp
- Saltto taste
- Cooking Oilfor frying
- Wateras needed
Langkah
- 1
Clean and cut the ikan tongkol into desired pieces. Marinate with a little salt and lime juice. Pan-fry or deep-fry until golden brown and cooked through. Set aside.
- 2
Prepare the sambal paste: Blend or pound together red chilies, bird's eye chilies (if using), shallots, garlic, and belacan until a coarse paste forms.
- 3
Heat about 3-4 tablespoons of cooking oil in a wok or pan. Sauté the sambal paste until fragrant and the oil starts to separate, about 10-15 minutes.
- 4
Add the chopped tomatoes to the sambal paste and cook until softened.
- 5
Stir in the tamarind paste, sugar, and salt. Cook for another 5 minutes, allowing the flavors to meld.
- 6
Add the fried ikan tongkol to the sambal. Gently toss to coat the fish evenly with the sambal. Cook for a few more minutes until the fish is heated through and well-coated.
- 7
Squeeze in fresh lime juice just before serving. Adjust seasoning if necessary.
- 8
Serve hot with steamed rice.
