Balinese tuna pan with mushrooms in spicy tomato sauce

Ingredients for 4 servings:

• 600 g tuna, fresh, sliced
• 8 tbsp sunflower oil
• 2 tbsp oyster sauce (saus tiram)
• 2 tbsp Soy sauce (Kecap Tim Ikan)
• 6 m.-large tomato(s), red, fully ripe
• 40 g shallot(s), small
• 20 g lemongrass, fresh or frozen
• 15 g ginger root, fresh or frozen, sliced
• 10 g galangal root, fresh or frozen, sliced
• 20 g turmeric root, fresh or frozen, sliced
• 60 g carrot(s)
• 2 small red chili peppers
• 600 g coconut water
• 10 g chicken stock powder
• 2 kaffir lime leaves
• 2 lettuce leaves
• 1 lemon(s)
• 2 tbsp oyster sauce
• Salt and pepper, black from the mill
• 100 g coconut milk, creamy, 24% fat
• 150 g mushrooms from the can, drained
• n. B. almond sticks
• e.g. celery leaves, fresh

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

A side dish prepared like a bouillabaisse. The sauce tastes like a rendang ikan.

Peel the skin off the tuna and cut it into boneless pieces approximately 2 x 3 cm in size. Mix the marinade ingredients and marinate the meat at room temperature. Wash, trim, peel, and finely chop all the stock ingredients up to the chilies. Cut the lemongrass crosswise into thin slices. Heat 4 tablespoons of sunflower oil in a wok and add the ingredients from the shallots to the chilies, and stir-fry for 2 minutes. Then add the tomato pieces and stir-fry for another 2 minutes. Deglaze with the coconut water and simmer with the lid on for 10 minutes at reduced heat. Stir occasionally to prevent burning. Remove from the heat and allow to cool slightly. Place the wok mixture in a blender along with the tomato paste and blend at full speed for 1 minute until smooth. In the meantime, strain the mushrooms and cut half of them lengthwise into approximately 5 mm thick slices, then halve the rest lengthwise. Transfer the puree to a covered casserole dish. Strain the marinated fish pieces. Wash the leaves and use them whole. Squeeze the lemon and use only the juice. Add the spices and mushrooms to the puree, mix well, and simmer with the lid on for 40 minutes. Season with salt and black pepper. Meanwhile, clean the wok, heat the remaining sunflower oil to 180°C, add the fish pieces in 4 batches, and stir-fry for 2 minutes. Remove from the oil with a slotted spoon, drain well, and place in serving dishes (or in the pan). Pour the finished mushroom sauce over the fish pieces in the serving dishes or, as in the photo, garnish in the pan. Serve warm and enjoy with flower rice. Tip: For the mushrooms, you can choose a variety of waxy cultivated mushrooms, such as king oyster mushrooms, shimeji, and shiitake. I prefer the small canned mushrooms because they stay firm when bitten into and don’t soak up the broth. Among wild mushrooms, porcini mushrooms are recommended.