Tuna fish is one of the safest sea fish made into various dishes. One of the tuna fish menus that is no less delicious is spicy seasoning.
The creation of processed tuna with spicy spices is quite practical to make because you can easily find all the ingredients in traditional markets or the nearest supermarket. The level of spiciness can also be adjusted according to taste. It tastes savory, spicy, delicious, and definitely makes you addicted, deh.
1. Tuna Fish Padeh Acid
Materials:
Tuna fish, cut into pieces – 1 kg
Lime, take the juice – 1 point
Candied acid – 2 pieces
Starfruit, halved – 1 handful
Galangal, crushed – 2 knuckles
Lemongrass, bruised – 1 stalk
Bay leaves – 2 pieces
Orange leaves – 3 pieces
Turmeric leaves, torn and knotted – 1 sheet
Water – 600 ml
Oil, for frying – 2 tbsp
Ground spices:
Curly red chilies – 100 grams
Shallots – 8 pieces
Garlic – 4 cloves
Turmeric – 1 knuckle
Ginger – 1 knuckle
Candlenuts – 2 items
Salt – 1.5 tbsp
Sugar – 1 tsp
How to make:
- Clean and wash the fish. I pour lime juice all over the surface. Leave it for 15 minutes then rinse again until clean. Set aside.
- Saute ground spices until fragrant.
- Add candied tamarind, galangal, lemongrass, bay leaves, orange leaves, and turmeric leaves. Stir well.
- Pour water and mix well and cook until boiling.
- Add the tuna and starfruit. Stir well. Cook over low heat until the fish is cooked and the sauce has reduced. Correct the taste. Lift.
- Ready to be served.
Tips
- If you don’t have kandis acid, you can replace it with tamarind water.
- The amount of water can be adjusted to taste according to the amount of sauce.
- Sugar can be skipped according to taste.
2. Tongkol Sambal
Materials:
Tuna fish – 500 grams
Lime, take the juice – 1 point
Salt to taste
Ground spices:
Curly red chilies – 50 grams
Large red chilies – 25 grams
Green cayenne pepper – 25 grams
Shallots – 5 grams
Garlic – 2 grams
Ripe red tomatoes – 1 piece
Other:
Salt – 1/4 tsp
Flavoring – 1/4 tsp
Brown sugar, to taste – 1 tbsp
Laos, smashed – 2 cm
Lemongrass, take the white part and crush it – 1 stalk
Bay leaves – 2 pieces
Orange leaves – 3 pieces
Frying oil – enough
How to make:
- Remove the fish head, then wash the fish clean, rub the fish with salt and lime juice to marinate for 30 minutes.
- Heat the frying oil and fry the fish until cooked.
- Heat sufficient cooking oil, sauté the ground spices, add laos, lemongrass, bay leaves and lime leaves, cook until the chili sauce changes color and the chili sauce separates from the oil.
- Combine the tuna with the chili sauce. Serve.
3. Sardine Seasoned Tuna Fish
Materials:
Tuna Fish – 1 fish
Lime – 1 piece
Salt – 1/4 tsp
Pepper – 1/4 tsp
Red tomatoes, fine blender – 2 pieces
Tomato sauce – 2 tbsp
Bay leaves – 3 pieces
Lime leaves, remove the leaf bones – 3 pieces
Lemongrass, bruised – 1 stalk
Galangal, crushed – 2 cm
Salt – 1 tsp
Sugar – 1 tsp
Pepper – 1/2 tsp
Soy sauce – 1 tbsp
Water – 100 ml
Oil for frying – as needed
Ground spices:
Red chilies – 5 pieces
Red bird’s eye chilies – 5 pieces
Shallots – 8 cloves
Garlic – 5 cloves
Jahe – 1 cm
Turmeric – 1 cm
Candlenuts – 3 items
Coriander – 1/4 tsp
How to make:
- Wash the cobs clean. Season with lime juice, salt and pepper. Set aside.
- Heat oil, saute ground spices, bay leaves, lime leaves, galangal and lemongrass until fragrant.
- Add ketchup, ketchup, and tomato blend. Stir well and cook until it changes color.
- Pouring water. Add fish, salt, sugar and pepper. Stir well and cook until the fish is cooked and the sauce has reduced. Correct the taste. Lift.
- Ready to be served.
4. Pindang Tongkol Balado
Materials:
Pindang cobs, cut into medium pieces – 250 grams
Lime leaves, torn – 2 pieces
Bay leaf – 1 sheet
Lemongrass, bruised – 1 stalk
Salt – 1/2 tsp
Granulated sugar – 1/2 tsp
Water – 50 ml
Ground spices:
Large red chilies – 5 pieces
Curly red chilies – 5 pieces
Shallots – 6 pieces
Garlic – 3 cloves
Tomato – 1 piece
Shrimp paste, grilled – 1 tsp
How to make:
- Fry pindang tuna until cooked. Remove and set aside.
- Saute ground spices, lime leaves, bay leaves and lemongrass until cooked and fragrant.
- Enter the pindang cob. Stir well.
- Add salt and sugar. Stir well.
- Pour in water then stir well. Cook until the spices are absorbed and the sauce reduces. Lift.
- Ready to be served.
5. Lombok Ijo shredded cob
Materials:
Fresh cobs, bones removed – 300 grams
Lime, take the juice – 1 piece
Lemongrass, bruised – 1 stalk
Galangal, bruised – 3 cm
Ginger, thinly sliced – 2 cm
Bay leaves – 2 pieces
Large green chilies, sliced obliquely – 2 pieces
Basil, picked leaves – 1 bunch
Oyster sauce – 1 tbsp
Salt – 1 tsp
Granulated sugar – 1/2 tsp
Oil, for frying – 3 tbsp
Enough water
Ground spices:
Garlic – 3 cloves
Shallots – 5 pieces
Large green chilies – 4 pieces
Green cayenne pepper – 10 pieces
Shrimp paste – 1/2 tsp
How to make:
- Clean the tuna meat. Cover with orange juice and salt to taste. Steam the fish for 10 minutes. Remove the fish from the steamer, let it cool, and shred the flesh. Set aside.
- Heat the oil. Saute ground spices with lemongrass, galangal, ginger and bay leaves until fragrant and cooked.
- Add oyster sauce and just a little water. Stir well.
- Add the shredded cob. Stir well.
- Add sliced large green chilies, salt and sugar. Stir well and cook until cooked and dry.
- Add basil leaves. Stir well. Lift.
- Ready to be served.
6. Aceh Tuna Fish Curry
Materials:
Pindang tuna, fried semi-dry – 250 grams
Curry leaves, take the leaves – 1 sprig
Lemongrass, bruised – 1 stalk
Galangal, bruised – 2 cm
Shallots, sliced – 2 pieces
Green curly chilies, cut into large pieces – 5 pieces
Salt – 1/2 tsp
Sugar – 1/4 tsp
Water – 200 ml
Oil, for frying – 2 tbsp
Ground spices:
Garlic – 3 cloves
Shallots – 6 pieces
Large red chilies – 5 pieces
Jahe – 1 cm
Sunti acid – 2 tbsp
Coriander – 1/2 tsp
How to make:
- Heat the oil. Saute sliced shallots, ground spices, curry leaves, lemongrass and galangal until fragrant.
- Add the fried tuna. Stir well.
- Pour in water and add salt and sugar. Stir well then cook while continuing to stir until the water is reduced, the sauce is thicker and brown in color. Correct the taste.
- Add the sliced green chilies a few moments before removing. Stir well then remove from heat.
- Ready to be served.
Atsarina Luthfiyyah (Senior Editor)
Has educational experience in the fields of Culinary and Journalism. His hobbies are writing, traveling and cooking. Masters in Communication Sciences at Gadjah Mada University
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