6 Spicy Seasoned Tuna Fish Creations that will make you addicted

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:

1. 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.
2. Saute ground spices until fragrant.
3. Add candied tamarind, galangal, lemongrass, bay leaves, orange leaves, and turmeric leaves. Stir well.
4. Pour water and mix well and cook until boiling.
5. 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.
6. Ready to be served.

Tips

1. If you don’t have kandis acid, you can replace it with tamarind water.
2. The amount of water can be adjusted to taste according to the amount of sauce.
3. 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:

1. Remove the fish head, then wash the fish clean, rub the fish with salt and lime juice to marinate for 30 minutes.
2. Heat the frying oil and fry the fish until cooked.
3. 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.
4. 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:

1. Wash the cobs clean. Season with lime juice, salt and pepper. Set aside.
2. Heat oil, saute ground spices, bay leaves, lime leaves, galangal and lemongrass until fragrant.
3. Add ketchup, ketchup, and tomato blend. Stir well and cook until it changes color.
4. 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.
5. 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:

1. Fry pindang tuna until cooked. Remove and set aside.
2. Saute ground spices, lime leaves, bay leaves and lemongrass until cooked and fragrant.
3. Enter the pindang cob. Stir well.
4. Add salt and sugar. Stir well.
5. Pour in water then stir well. Cook until the spices are absorbed and the sauce reduces. Lift.
6. 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:

1. 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.
2. Heat the oil. Saute ground spices with lemongrass, galangal, ginger and bay leaves until fragrant and cooked.
3. Add oyster sauce and just a little water. Stir well.
4. Add the shredded cob. Stir well.
5. Add sliced ​​large green chilies, salt and sugar. Stir well and cook until cooked and dry.
6. Add basil leaves. Stir well. Lift.
7. 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:

1. Heat the oil. Saute sliced ​​shallots, ground spices, curry leaves, lemongrass and galangal until fragrant.
2. Add the fried tuna. Stir well.
3. 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.
4. Add the sliced ​​green chilies a few moments before removing. Stir well then remove from heat.
5. 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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