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

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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.