Hi bloggers and food lovers, today I’m making a spicy and savory dish that goes perfectly with warm rice, it’s one my favorite lunch dish. This time, I made it without kaffir lime leaves, but it’s just as delicious, it’s still fragrant and yummy
Ingredients:
- 600 grams of mackerel tuna
- 150 grams red chili peppers
- 100 grams bird’s eye chili peppers
- 1 stalk lemongrass
- 8 shallots
- 4 cloves garlic
- 3 slices tomato
- 200 grams cooking oil
- 1/2 tbsp sugar
- 1 tbsp salt
- 1/2 tsp mushroom bouillon
- a little water
- chopped scallions
Steps:
- Steam the mackerel tuna for 20 minutes
Let the fish cool, then remove the bones and flake the fish
Set aside
- Prepare the red onions, garlic, red chili peppers, and bird’s eye chili peppers
- Place all ingredients in a blender with a little water, then blend—do not blend too finely
- Heat the cooking oil
- Once hot, add the blended chili peppers and onions to the hot oil
Add the lemongrass stalks and tomato slices
Sauté the chili peppers until half-cooked
- Add the shredded mackerel tuna
- Cook until done and the oil begins to reduce
- Add salt, sugar, and mushroom bouillon as seasoning
- Add chopped scallions and mix them into the spicy shredded fish sambal and mix them
- Turn off the heat and serve on a plate
- Super spicy shredded mackerel tuna is ready to eat