Tongkol Sambal Matah Recipe - Tuna Tossed in Balinese Spices

Monday, May 29, 2017

By PR Corp Kayumanis

Bali is blessed with a consistent supply of fresh tuna inhabiting its coastal waters. This versatile fish can be cooked many different ways to retain its succulent flavour. Chef Oka from Kayumanis Resto Jimbaran is sharing his favourite Balinese recipe for fresh tuna dish tossed in spices that can easily be created at home. All of the ingredients should be readily available from any reputable Asian grocery store.  
Ingredients:

•    15 shallots, peeled, halved and very finely sliced 
•    4   garlic cloves, halved and very finely sliced 
•    15 small green bird chillies, seeded and finely chopped 
•    5   lemon or lime leaves, very finely sliced, or 1/2 teaspoon grated lime zest 
•    4   stalks lemongrass, very finely sliced 
•    1  teaspoon shrimp paste 
•    2  tablespoons fresh lime juice 
•    2/3 cup vegetable oil 
•    1 1/2 teaspoon kosher salt 
•    100 gr tuna steak
•    1 tablespoon sesame seeds
•    Kosher salt and freshly ground black pepper to taste 
•    1  teaspoon kaffir lime juice 
•    3 tablespoons vegetable oil

Instructions:                                                                                                                                    

1.  Combine shallots, garlic, chillies, lime leaves, lemongrass, shrimp paste, kaffir lime juice, oil, salt and pepper in a deep bowl.    
2. Stir with a wooden spoon for 5 minutes to create a spice pace and then set aside.   
3.  Season the tuna with salt and pepper and sprinkle it with the lime juice.                                            
4. Add the oil and coat the tuna with sesame seeds                                                                                            
5. Place in a hot pan and cook for about 5 minutes per side.                                                                                                              
6. Remove from the heat, cover the pan and allow the tuna to cool.                                                                                                
7.  When cooled, break the tuna into chunks and transfer it to a large, nonreactive bowl.                            
8. Add the spice paste and toss. Allow to sit for 30 mins or cover and refrigerate overnight.                                                             
9. Serve with warm rice on the side.