Ingredients:
4 fresh tuna steaks, weighing 3-4 ounces each (can be substituted with canned tuna chunks)
¼ cup spice paste for seafood
1 tsp. salt
½ tsp. black peppercorns, crushed
1 Tbs. freshly squeezed lime juice
2 Tbs. oil
1 cup Sambal Matah
salt and pepper to taste
Fried shallots to garnish
Instructions:
Season fresh tuna steaks with seafood spice paste, salt, pepper and lime juice.
Heat oil in frying pan and cook tuna steaks for 3 minutes on each side over high heat. Do not overcook. Set aside and allow to cool down, then break the tuna into small chunks. Place in salad bowl.
Add Shallot & Lemongrass Chili Sauce (Sambal Matah) and mix well.
Season to taste with salt and pepper and garnish with fried shallots. Serve at room temperature with steamed rice.
Note: Any other firm, well-flavored fresh fish such as snapper, sea bass or salmon, can be substituted for tuna.
Make 4-6 servings.
Source : melroseflowers
Other :
- 1. Shrimp and Beansprouts Fritters (Bakwan)
2. Shrimp in Spicy Nut Sauce (Pepes Udang)
3. Spicy Tuna Salad (Sambel Be Tongkol)
4. Steamed Fish in Hot Chili Sauce (Ikan Kukus Bumbu Cabai)
5. Steamed Fish Roe (Pepes Telor Ikan)
6. Steamed Fish Wrap in Kemiri Nut Sauce (Pepes Ikan Bumbu Kemiri)
7. Stuffed Milkfish (Otak-Otak Bandeng)
8. Tomato Sauce Fish (Ikan Bumbu Tomat)
