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Prep time
45 mins
Cooking Time
30 mins
Serves
2
Ingredients
- 150 g rice
- 10 g fermented shrimp paste (trassi)
- 1 stalk lemongrass, thinly sliced
- 1 red chilli pepper, thinly sliced
- 1 shallot, in thin rings
- 3 lime leaves, cut into thin strips
- ½ lime, juice and zest
- 1 tbsp coconut or sunflower oil
- 1 clove garlic, minced
- ½ carrot, diced
- ½ leek, in thin rings
- 1 tbsp salty soya sauce
- 1 tbsp ketjap manis (sweet Indonesian soya sauce)
- 2 MSC certified albacore tuna fillets of 150-180 grams
- Oil for frying
- Salt
Method
- Prepare the rice in salted water according to the instructions on the packaging. Let the rice steam dry and allow to cool.
- Fry the shrimp paste 1-2 minutes in a dry pan over high heat. Remove the paste from the pan and allow to cool slightly.
- In a bowl, combine the lemongrass, chilli pepper, shallot and shrimp paste using your hands. Use a plastic glove if desired. Now mix in the coconut or sunflower oil, lime juice and a pinch of salt. Set the sambal aside.
- In a frying pan, heat a tablespoon of oil over medium heat. Fry the garlic, carrot and leek 2-3 minutes until softened. Now add the rice and fry 3-4 minutes more, stirring vigorously. Halfway through, add the salty and sweet soya sauces, mixing well. Remove the fried rice from the heat and set aside.
- Place a grill pan over medium heat. Coat both sides of the tuna in oil and season with a pinch of salt. Grill or fry both sides 2-3 minutes without moving. Flip halfway through. Remove the tuna from the pan.
- Distribute the rice between the plates and top with the tuna. Spoon sambal over tuna and garnish with lime zest.