Cakalang Pampis Recipe
Cakalang Pampis is a delightful culinary gem hailing from the vibrant region of Manado in North Sulawesi, Indonesia.
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Servings: 10
Calories: 138kcal
Ingredients
- 400 grams of Skipjack
- Two Pandan Leaves
- 10 Shallots
- 2 teaspoons of Dried oregano
- Bird’s Eye Chilies
- 6 Kaffir lime leaves
- 2 cm of Ginger grated
- 60 Lemon basil leaves
- 4 Lemongrass stalks
- 500 ml of Thick coconut milk
- 4 Garlic cloves
- 3 teaspoons of Salt
- 8 red cayenne peppers
Instructions
- Begin by mincing shallots, garlic, and ginger finely. Chop pandan, kaffir lime, and lemon basil leaves finely. Seed and mince red cayenne. Cube skipjack into 1-inch pieces.
- Heat 2 tbsp oil in a pan over medium heat. Add minced shallots, garlic, ginger, and cayenne. Sauté for 2 minutes until fragrant.
- Stir in pandan, kaffir lime, herbs, and chilies. Cook for 1 minute to infuse flavors.
- Mix in coconut milk. Simmer for 8-10 minutes until slightly thickened.
- Add skipjack, and season with salt. Simmer for 5 minutes until the fish is cooked.
- Serve over rice and garnish with lemon basil.
Notes
- Use fresh ingredients whenever possible for the best results.
- Adjust the level of spiciness to your preference by adding more or fewer Bird’s Eye Chillies.
- If you can’t find Skipjack Tuna, any other firm fish such as mackerel or salmon will work as a substitute.
- This dish is best enjoyed immediately after cooking- For a healthier option, skip the oil and instead cook the aromatics in water or vegetable stock.
- If you like your food extra spicy, feel free to add more long red cayenne peppers. The milder heat will complement the intense flavor of Bird’s Eye chilies.
- To give your dish a smoky flavor, try adding smoked pap.