Super Spicy Shredded Mackerel Tuna

Hi bloggers and food lovers, today I’m making a spicy and savory dish that goes perfectly with warm rice, it’s one my favorite lunch dish. This time, I made it without kaffir lime leaves, but it’s just as delicious, it’s still fragrant and yummy

Ingredients:

• 600 grams of mackerel tuna
• 150 grams red chili peppers
• 100 grams bird’s eye chili peppers
• 1 stalk lemongrass
• 8 shallots
• 4 cloves garlic
• 3 slices tomato
• 200 grams cooking oil
• 1/2 tbsp sugar
• 1 tbsp salt
• 1/2 tsp mushroom bouillon
• a little water
• chopped scallions

Steps:

• Steam the mackerel tuna for 20 minutes

• Let the fish cool, then remove the bones and flake the fish

• Set aside

• Prepare the red onions, garlic, red chili peppers, and bird’s eye chili peppers

• Place all ingredients in a blender with a little water, then blend—do not blend too finely

• Heat the cooking oil

• Once hot, add the blended chili peppers and onions to the hot oil

• Add the lemongrass stalks and tomato slices

• Sauté the chili peppers until half-cooked

• Add the shredded mackerel tuna

• Cook until done and the oil begins to reduce

• Add salt, sugar, and mushroom bouillon as seasoning

• Add chopped scallions and mix them into the spicy shredded fish sambal and mix them

• Turn off the heat and serve on a plate

• Super spicy shredded mackerel tuna is ready to eat