John Myers
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Balinese Tuna Pan with Mushrooms in Spicy Tomato Sauce
The perfect balinese tuna pan with mushrooms in spicy tomato sauce recipe with a picture and simple step-by-step instructions.
For the marinade:
- 7 tbsp Sunflower oil
- 2 tbsp Oyster sauce, (Saus Tiram)
- 2 tbsp Kecap Tim Ikan, see appendix
For the broth:
- 6 medium-sized Tomatoes, red, fully ripe
- 40 g Onions, small, red, (shallots)
- 20 g Lemongrass, fresh or frozen
- 15 g Ginger slices, fresh or frozen
- 10 g Galangal slices, fresh or frozen
- 20 g Turmeric slices, fresh or frozen
- 60 g Carrots
- 2 small Chillies, red, (cabe rawit merah)
- 600 g Coconut water, (Asian shop, drinks)
- 10 g Chicken broth, Kraft bouillon
The spices:
- 2 Kaffir lime leaves, (daun jeruk)
- 2 Salam leaves, (daun salam)
- 1 Lime, fresh
- 2 tbsp Oyster sauce, (Saus Tiram)
- 3 tbsp Fish sauce, (kecap ikan)
For the mushrooms:
- 100 g Coconut milk, creamy (24% fat)
- 150 g Canned mushrooms (see note)
- To garnish:
- Parsley leaves
- Almond sticks, white
- Peel off the skin of the tuna meat and cut it into pieces approx. 2×3 cm without bones. Mix the ingredients for the marinade and marinate the meat at room temperature.
- Wash the ingredients for the broth up to the chilli, clean, peel and cut into small pieces if necessary. Cut the lemongrass crosswise into thin slices. Heat 3 tablespoons of sunflower oil in a wok and add the ingredients from onions to chillies 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 for 10 minutes on reduced heat with the lid on.
- Stir every now and then so that nothing runs off. Take off the stove and let cool down a bit. Put the mixture in the wok together with the tomato paste in the blender and purée finely for 1 minute at high speed.
- In the meantime, strain the mushrooms, rinse and cut half of them lengthways into approx. 5 mm thick slices, halve the rest lengthways.
- Transfer the puree to a casserole (with a lid) or a serving pan (with a lid). Strain the marinated fish pieces.
- Wash the leaves and use them whole. Squeeze the lime and only use the juice. Add the spices and mushrooms to the puree, mix in and simmer with the lid on for 40 minutes. Season to taste with salt and black pepper (fresh from the mill).
- In the meantime, clean the wok, heat the rest of the sunflower oil in it to 180 degrees and add the fish pieces in 4 portions and stir-fry for 2 minutes. Remove from the oil with a slotted spoon, drain and place in the serving bowls (or in the pan).
- Pour the finished mushroom sauce over the pieces of fish in the serving bowls or, as in the photo, garnish in the pan and serve warm and enjoy with blossom rice.
Annotation:
- For the mushrooms you can choose from a number of waxy cultivated mushrooms (e.g. spicy oyster mushrooms, shimeji and shiitake). I prefer the small canned mushrooms because they stick in the bite and don’t soak up with the broth. The boletus is recommended from wild mushrooms.
Attachment:
- Kecap Tim Ikan: Kecap Tim Ikan – a mild, dark, malty-spicy soy sauce
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