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
