Tuna Sambel Matah by Chef Henry Bloem

Fish, Pan-frying, Raw

Ingredients

Tuna Fillet 150 gr
Pealed shallot 20 gr
Lemongrass 20 gr
Red chilli/cabe rawit 10 gr
Shrimp paste 10 gr
Coconut oil 20 ml
Kaffir lime 10 gr
Poh pohan leaves 40 gr
Tomatoes 10 gr
Shredded coconut 10 gr
Lime 10 gr
Tempe 350 gr
Minyak goreng 200 ml
Banana leaves
Biting bambu
Salt to taste

Direction

For Sambel Matah

  1. Slice shallot, lemongrass and red chili thinly.
  2. Grill shrimp paste, put in a bowl and mixed with sliced ingredients.
  3. Add lime juice and salt, and mix well.
  4. Add coconut oil, and mix well.

For Urap Poh Pohan

  1. Dice tomatoes in small size.
  2. Add the shredded coconut, poh pohan leaves, little bit of salt and coconut oil. Mix them well.

For Tenggiri Fillet

  1. Season the tenggiri fillet with little bit salt. Prepare the pan with little bit oil and turn on the stove.
  2. Fry the tuna medium well.
  3. Cut the fried tenggiri according to the need, and plate them, serve with Sambel Matah and Urap Poh Pohan.