Entree: Indonesia – Manado / North Sulawesi – Cakalang Fufu (Smoked skipjack tuna prepared and cooked in spicy Manadonese style)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 15 min

Total 45 min

Ingredients

- 1 lb (450 g) smoked skipjack tuna (cakalang fufu), flaked
- 3 tbsp (45 ml) vegetable oil or coconut oil
- 6 shallots, thinly sliced (about 3 oz / 85 g)
- 4 cloves garlic, minced (about 0.6 oz / 17 g)
- 4 red chilies (long red chilies) or 8 bird’s eye chilies, sliced (about 2 oz / 55 g)
- 2 medium tomatoes, chopped (about 8 oz / 225 g)
- 2 candlenuts, crushed (or 2 tbsp (15 g) blanched almonds as substitute)
- 1 tsp (5 g) turmeric powder or 1 inch (2.5 cm) fresh turmeric, grated
- 1 tsp (5 g) palm sugar or brown sugar
- 1 tsp (5 g) salt, adjusted to taste
- 1/2 tsp (2.5 g) ground black pepper
- 2 tbsp (30 ml) tamarind juice or juice of 1 lime (about 2 tbsp / 30 ml)
- 2 scallions, thinly sliced (about 0.7 oz / 20 g)
- 2 tbsp (8 g) fresh cilantro or kemangi (if available), roughly chopped

Instructions

1. Pat the smoked tuna dry and flake it into bite-size pieces, removing any large bones. Set aside.
2. In a mortar and pestle or small food processor, pound or pulse shallots, garlic, chilies, candlenuts, and turmeric into a coarse paste.
3. Heat the oil in a wide skillet over medium heat. Add the spice paste and sauté for 2–3 minutes until aromatic and the shallots begin to soften.
4. Add the chopped tomatoes and cook, stirring, until the tomatoes break down and form a saucy mixture, about 4–5 minutes.
5. Stir in the palm sugar, salt, and black pepper. Add the flaked smoked tuna and gently fold into the sauce so the fish remains in flakes.
6. Pour in the tamarind juice or lime juice, reduce heat to low, cover, and simmer for 4–6 minutes to let flavors meld. Taste and adjust seasoning.
7. Remove from heat, stir in sliced scallions and chopped cilantro or kemangi. Serve hot with steamed rice and extra lime wedges.