Asam padeh tongkol - minangese hot and sour skipjack tuna

Ingredients

• 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

Preparation

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

Questions

Photos of members who cooked this recipe

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