Today I made sambal ijo tuna or Tuna with Green Chili. I am trying to cook more fish for my family. Plus, I bought lots of frozen fish fillet and now I have to cook them.
The plan was to make a lot of this sambal tuna and store it in the fridge for tomorrow. But, turned out, when the sambal is mild like this one, we can eat a lot of it. If it’s super spicy, it’ll be a different story. Maybe one tablespoon is enough to make you sweat and you’ll wanna stop eating cause your mouth is on fire. But this recipe won’t make your mouth on fire. It’s pretty mellow.
My go-to recipe for fish is to fry them. But I found the best fish for frying is fresh fish. Fresh fish have amazing flavor even if you just fry them with a little bit of salt.
However, since we are living in this peculiar time, when even only going to grocery store feels like you are risking your life due to the corona virus, I don’t really wanna go to the market and get fresh fish. Instead, I went to the supermarket, and bought everything I needed in one place, including those frozen fish fillet and all the spices for this recipe.
Do you know, that green chili pepper is the unripe version of red chili pepper? Yes, they are! Green chili has a slightly different aroma and different tastes. Green chili is more bitter and less spicy than red chili.
This recipe has a medium hotness and delicious aroma. If you’re put off by the fishy smell, don’t worry, all the spices and herbs really covers the fish smell.
I used lemongrass, lime leaves, and ginger for the aroma. I did not blend them. They just there to provide a heavenly smell for this dish. After finish cooking, I took them out, thanked them for their service and discard them.
This recipe meant to be a side dish. Today, we ate it with rice and some kangkong stir-fry. I didn’t make a colorful table today. Green tuna and green veggies. I like it more when my plate filled with color. Maybe I’ll make this again but with different vegetables.
Oh well, it still nutritious.