Ikan Bumbu Rujak (Spice-Braised Tuna)

Name: Ikan Bumbu Rujak (Spice-Braised Tuna)
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 2 stalks fresh, thick lemongrass, trimmed; 1 tbsp. tamarind pulp; 3 cloves garlic, chopped; 3-5 long red chiles, such as holland or cayenne, stemmed and chopped; 2 shallots, chopped; 1 (2") piece fresh ginger, peeled and thinly sliced crosswise; 1 (2") piece fresh galangal, peeled and thinly sliced crosswise (optional); 5 tbsp. peanut oil; 3 cassia sticks; 2 whole nutmegs, cracked open with a nutcracker; 1 tsp. whole cloves; 1 1 ⁄ 2 lb. skinless, boneless tuna filets, cut into 2" chunks; 1 ⁄ 4 cup kecap manis (Indonesian sweet soy sauce); Salt

Serves
serves 4

JAMES OSELAND

This classic Indonesian dish has an appealing, sweet-spicy taste. Use yellowfin tuna if you can find it.

Ingredients

2 stalks fresh, thick lemongrass, trimmed
1 tbsp. tamarind pulp
3 cloves garlic, chopped
3-5 long red chiles, such as holland or cayenne, stemmed and chopped
2 shallots, chopped
1 (2") piece fresh ginger, peeled and thinly sliced crosswise
1 (2") piece fresh galangal, peeled and thinly sliced crosswise (optional)
5 tbsp. peanut oil
3 cassia sticks
2 whole nutmegs, cracked open with a nutcracker
1 tsp. whole cloves
1 ¹⁄₂ lb. skinless, boneless tuna filets, cut into 2" chunks
¹⁄₄ cup kecap manis (Indonesian sweet soy sauce)
Salt

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Instructions

Step 1

Remove and discard outer leaves of lemongrass and, using a blunt object like the smooth side of a meat mallet, bruise stalks until they are slightly shredded and flexible, then tie each in a knot; set aside. Put tamarind pulp and ¾ cup hot water into a small bowl; let soften for 15 minutes. Squeeze pulp through fingers, loosening it from seeds and fibers. Discard solids; set aside.

Step 2

Put garlic, chiles, shallots, ginger, galangal, and 1 tbsp. water into a food processor and purée, scraping down sides of bowl often, to form a fairly smooth paste, about 2 minutes. Transfer paste to a small bowl; set aside.

Step 3

Heat oil in a medium pot over medium heat. Add ground paste and cook until oil begins to separate and paste no longer smells raw, about 6 minutes. Add cassia, nutmeg, cloves, and lemongrass and cook, stirring, until aromatic, about 2 minutes. Add tuna and cook, stirring often, until outside of tuna is cooked and opaque, 3–5 minutes. Add reserved tamarind liquid, sweet soy sauce, and ¼ cup water and stir to combine. Reduce heat to medium-low and simmer gently until tuna is just cooked and still faintly pink in middle, 6–8 minutes. Season with salt to taste and transfer tuna and its sauce to a serving bowl. Let rest for at least 10 minutes before serving to allow the flavors to intensify. Serve with Festive Yellow Rice, if you like.

Remove and discard outer leaves of lemongrass and, using a blunt object like the smooth side of a meat mallet, bruise stalks until they are slightly shredded and flexible, then tie each in a knot; set aside. Put tamarind pulp and ¾ cup hot water into a small bowl; let soften for 15 minutes. Squeeze pulp through fingers, loosening it from seeds and fibers. Discard solids; set aside.
Put garlic, chiles, shallots, ginger, galangal, and 1 tbsp. water into a food processor and purée, scraping down sides of bowl often, to form a fairly smooth paste, about 2 minutes. Transfer paste to a small bowl; set aside.
Heat oil in a medium pot over medium heat. Add ground paste and cook until oil begins to separate and paste no longer smells raw, about 6 minutes. Add cassia, nutmeg, cloves, and lemongrass and cook, stirring, until aromatic, about 2 minutes. Add tuna and cook, stirring often, until outside of tuna is cooked and opaque, 3–5 minutes. Add reserved tamarind liquid, sweet soy sauce, and ¼ cup water and stir to combine. Reduce heat to medium-low and simmer gently until tuna is just cooked and still faintly pink in middle, 6–8 minutes. Season with salt to taste and transfer tuna and its sauce to a serving bowl. Let rest for at least 10 minutes before serving to allow the flavors to intensify. Serve with Festive Yellow Rice, if you like.