Gohu Ikang Cakalang ▪︎ North Maluku
Adapted from here.
- ___ g sweet potato
- 100 g skipjack tuna, diced
- 5 lemoncina, juice
- 30 g shallots, finely sliced
- 15 g red bird’s eye chilli
- 20 g fried peanuts, coarsely ground
- 5 g Thai basil
- 1 tbsp coconut oil
- Salt to taste
Boil up the sweet potato until a knife pulls out clean when you stab it. Drain and set aside.
Mix the fish, lime juice, salt. Leave for 15 minutes.
Add the shallot, chilli, and peanuts, mix well.
Heat the oil, then drizzle over the mixture and mix well.
Add the Thai basil.