Spice-braised tuna (Ikan bumbu rujak) from Cradle of Flavor: Home Cooking from the Spice Islands of Indonesia, Singapore and Malaysia by James Oseland

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Notes about this recipe

  • Eat Your Books

    Can substitute Fresno, Thai, or other long red chiles for Holland chiles.

  • TrishaCP on April 24, 2022

    This was an ok dish- I had albacore tuna (not the specified tuna) and I didn’t really care for it here. Tasted pretty fishy. I liked the spice braise- ours was pretty spicy and the recipe tells you to adjust the amount of red chiles based on preference. But I think I would prefer it with a white fish. I had pre-made tamarind paste and used 1 tablespoon for 1/2 recipe (and just eyeballed the water to cover).

  • minerva on March 04, 2014

    This was too sweet/sour, not enough spicy. Furthermore, this technique is a very difficult way if you want tuna that is still pink. If I try this again, I will remove tuna from pan right after searing in paste, make the sauce, and return to the pan right at the end.

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