Asam padeh tongkol - minangese hot and sour skipjack tuna

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- a whole skipjack tuna (about 500 g) ==> this had been scaled
- 3 tablespoons squeezed calamansi juice
- olive oil for stir frying
- water

Spices (non-grinding) :
- 3 pieces kokam/kokum
- 2 bilimbi (Indonesian: belimbing sayur)
- 5 cm long galangal, bruised
- 2 lemongrasses, take the white parts and bruised
- 3 Indonesian bay (salam) leaves
- 3 kaffir lime leaves, teared
- 1 turmeric leaf, teared ==> can be substituted for curry leaves (Indonesian: daun salam koja or daun kari)
- 2 cardamom

Spices grind into a paste :
- 300 g ground red chili peppers ==> can be substituted for sambal ulek
- 8 shallots
- 5 cloves garlic
- 5 cm long ginger
- 2 candlenuts
- salt as desired


Step 1

Clean the stomach cavity, remove the gills and surrounding tissue. Cut into pieces. Drizzle calamnsi over and set aside.

Step 2

In a medium-hight heat, stir fry non-grinding ingredients and paste spices until fragrant. Add water and cool until boiling and the liquid thicken.

Step 3

Add skipjack tuna, reduce the heat to low and cook until fish done and the liquid has evaporated. Taste to perfection and remove from heat.

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