| Prep: 10 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 180 | 5g | 1.5g | 10g |
| sugars | fibre | protein | salt |
| 5g | 2g | 27g | 0.5g |
Why I Love Indonesian Ikan Cakalang Kuah Asam
There’s something incredibly captivating about the balance of flavors found in Ikan Cakalang Kuah Asam. It’s a dish that instantly transports me to Indonesia, where the vibrant coasts and bustling markets are teeming with aromatic herbs and spices. Over the years, I’ve come to embrace not just the flavors, but also the heritage of this remarkable recipe. Growing up in California, I’ve always had a passion for fresh and wholesome ingredients, and this dish speaks to that part of me in an entirely new language.
The first time I tried Ikan Cakalang Kuah Asam was at a beachside restaurant in Bali. The tangy broth, rich with tamarind and lime, combined with the meaty texture of skipjack tuna, instantly made an impression on me. The lemongrass, kaffir lime leaves, and bird’s eye chilies created an intoxicating aroma that was both comforting and exhilarating. I remember thinking how wonderfully it would fit into the West Coast culinary tradition of my homeland, especially with its focus on fresh, healthy ingredients and bold tastes.
Rediscovering Comfort Food with a Twist
For me, this dish redefines the notion of comfort food. In America, we often associate comfort food with creamy textures and familiar flavors – think mac and cheese or chicken pot pie. But comfort can also lie in the adventurous spirit of trying something new that feels just as soothing to the soul. The combination of ingredients in this recipe brings together a certain complexity that makes it stand out, yet it is inherently simple and straightforward to prepare.
There is a harmonious dance between the acidity of tamarind and lime juice and the earthy, aromatic undertones of ginger and garlic. With the optional bird’s eye chilies, you can add a layer of heat, making it as mild or as fiery as you prefer. When garnished with Thai basil and served with steamed white rice, it not only becomes a feast for the palate but also a visually stunning dish.
A Dish that Bridges Cultures
This recipe reminds me of another beloved seafood dish that hails closer to my roots: Bouillabaisse, the traditional Provençal fish stew. Both dishes are elaborate yet rustic, combining fresh seafood with aromatic herbs and spices. While Bouillabaisse leans heavily on Mediterranean flavors, Ikan Cakalang Kuah Asam offers an exhilarating taste of Southeast Asia, making it an exciting alternative or companion to the French classic.
Moreover, what I find truly special about Ikan Cakalang Kuah Asam is its versatility and how it complements other dishes. Serve it alongside a fresh, zesty cucumber and carrot salad or a simple, tangy mango salsa for a burst of colors and flavors that can turn any meal into a celebration.
If you’re intrigued by fusion cuisine, check out the works of Chef Will Meyrick, known for his ability to blend Indonesian flavors with Western techniques seamlessly. His innovative approaches have been a great source of inspiration for me, especially when experimenting with international recipes like this.
Incorporating Ikan Cakalang Kuah Asam into my cooking repertoire has been an enriching experience, offering a burst of vibrant tastes and cultural connections that resonate deeply. From the first aromatic wafts of ginger and lemongrass to the last flavorful bite, I hope this dish brings as much joy to your kitchen as it has to mine.
What You’ll Need
- 1.5 pounds of skipjack tuna (cakalang), cleaned and cut into pieces
- 6 cups of water
- 2 tablespoons of vegetable oil
- 1 large onion, thinly sliced
- 5 cloves of garlic, minced
- 2 inches of ginger, peeled and sliced
- 3 lemongrass stalks, smashed
- 5 kaffir lime leaves, torn
- 4 tomatoes, quartered
- 2 tablespoons of tamarind paste
- 2 tablespoons of fresh lime juice
- 3 bird’s eye chilies, sliced (optional for heat)
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 bunch of Thai basil leaves, for garnish
- Steamed white rice, for serving
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Method
Step One
Rinse the skipjack tuna (cakalang) pieces thoroughly under cold water and set aside.
Step Two
In a large pot, bring 6 cups of water to a boil.
Step Three
Heat the vegetable oil in a separate pan over medium heat. Sauté the sliced onions, minced garlic, and sliced ginger until fragrant and onions are translucent.
Step Four
Add the sautéed mixture to the boiling water. Then, add the smashed lemongrass stalks and torn kaffir lime leaves. Let it simmer for about 5 minutes.
Step Five
Gently add the skipjack tuna pieces to the pot. Let them cook until the fish is opaque and cooked through, about 10-15 minutes.
Step Six
Add the quartered tomatoes, tamarind paste, and fresh lime juice to the pot. Stir well and let it simmer for another 5 minutes.
Step Seven
Add the sliced bird’s eye chilies if using. Season the soup with salt and freshly ground black pepper to taste.
Step Eight
Remove the pot from heat and garnish with Thai basil leaves.
Step Nine
Serve the Ikan Cakalang Kuah Asam hot with steamed white rice.
