Description
Tongkol cabe ijo is a household favourite, consisting of fried mackerel tuna that’s then sauteed in a mix of green chillies, green tomatoes, shallots, and fresh Indonesian herbs.
Ingredients
Scale
- 500 gr mackerel
- ½ lemon, juiced
- 8 shallots, peeled
- 4 cloves garlic, peeled
- 4 big green chillies
- 5 small green chillies
- 2 small green tomatoes
- 2 cm galangal
- 2 cm ginger, peeled
- 2 salam leaves (Indonesian bay leaves)
- 1 tbsp sweet soy sauce
- Salt to taste
- 0.5 cup water
- Oil for deep frying and sautéing
Instructions
- Clean and wash the fish thoroughly, cut into 3 or 4 pieces depending on the size, then sprinkle with salt and lemon juice.
- Thinly slice: shallots, garlic, chillies, green tomatoes, ginger and galangal. Set aside.
- Deep fry the fish until golden brown (around 4 minutes each side), set aside.
- Heat 2 tbsp oil in wok over medium heat, and sauté the shallots and garlic for around 2 minutes until fragrant.
- Add the green chillies, galangal, ginger and salam leaves, and fry for another 3 minutes.
- Add water, salt and sweet soy sauce.
- Add the fish, mix it with other ingredients.
- Cook for another 10 minutes.
- Add the green tomatoes, cook for 1 minute.
- Turn off the heat and transfer the dish to a serving plate.
Notes
- If big red chillies are used instead of green chillies, the green tomatoes should be substituted with red tomatoes as well.
Keywords: Spicy, Green tomatoes, garlic, bay leaves