Ikan Cakalang Asar Pedas - Spicy Grilled Skipjack Tuna Dish

 


"Ikan Cakalang Asar Pedas" is a spicy grilled skipjack tuna dish, commonly found in Manado, North Sulawesi, Indonesia. Here's a recipe for making Ikan Cakalang Asar Pedas:

Ingredients:

  • 2-3 pieces of skipjack tuna (cakalang), cleaned and scaled
  • 4 tablespoons sweet soy sauce (kecap manis)
  • 2 tablespoons soy sauce
  • 2 tablespoons lime juice
  • 3 cloves garlic, minced
  • 10 red chili peppers, chopped (adjust to taste)
  • 2 bird's eye chili peppers (optional, for extra heat)
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • 1 teaspoon salt
  • 1 tablespoon brown sugar (optional, for caramelization)
  • Cooking oil, for brushing
  • Banana leaves or aluminum foil, for grilling
  • Sliced limes, for garnish
  • Fresh cilantro leaves, for garnish

Instructions:

  1. Prepare the Marinade:

    • In a bowl, combine the sweet soy sauce, soy sauce, lime juice, minced garlic, chopped red chili peppers, bird's eye chili peppers (if using), ground turmeric, ground coriander, ground cumin, ground ginger, salt, and brown sugar (if using). Mix well to combine.

  2. Marinate the Tuna:

    • Make several shallow cuts on both sides of the tuna pieces to allow the marinade to penetrate.
    • Rub the tuna pieces generously with the marinade, making sure to coat both the exterior and interior. Allow the tuna to marinate for at least 30 minutes to 1 hour, or preferably overnight in the refrigerator, to allow the flavors to infuse.

  3. Prepare the Grill:

    • If using a charcoal grill, preheat it to medium-high heat. If using a gas grill, preheat to medium-high.

  4. Grill the Tuna:

    • If using banana leaves, quickly pass them over an open flame to soften and make them pliable. Place a piece of banana leaf on a flat surface.
    • Place the marinated tuna pieces on the banana leaf or aluminum foil.
    • Grill the tuna over medium-high heat for about 5-7 minutes on each side, or until cooked through and nicely charred. Baste the tuna with the remaining marinade while grilling to keep it moist and flavorful.

  5. Serve:

    • Once the tuna is cooked, transfer it to a serving platter.
    • Garnish with sliced limes and fresh cilantro leaves.
    • Serve the Ikan Cakalang Asar Pedas hot with steamed rice and your favorite side dishes or sambal (Indonesian chili paste).

Enjoy your spicy and flavorful Ikan Cakalang Asar Pedas! Adjust the spiciness according to your preference.

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