Ingredients with Measurements:
- 1 lb fresh tuna, diced into small cubes
- 1 cup diced cucumber
- 1 cup diced tomato
- 1/2 cup diced red onion
- 1/4 cup chopped cilantro
- 1/4 cup chopped mint leaves
- 1/4 cup chopped basil leaves
- 1/4 cup chopped scallions
- 1/4 cup chopped roasted peanuts
- 1/4 cup fresh lime juice
- 1/4 cup fish sauce
- 1/4 cup tamarind paste
- 2 tbsp brown sugar
- 2 tbsp chopped lemongrass
- 1 tbsp chopped garlic
- 1 tbsp chopped ginger
- 1 tbsp chopped Thai chili pepper
Special equipment needed:
- None
Step-by-step instructions:
1. In a large mixing bowl, combine the diced tuna, cucumber, tomato, red onion, cilantro, mint, basil, scallions, and roasted peanuts.
2. In a separate bowl, whisk together the lime juice, fish sauce, tamarind paste, brown sugar, lemongrass, garlic, ginger, and Thai chili pepper until well combined.
3. Pour the dressing over the tuna mixture and toss to coat evenly.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
5. Serve the gohu ikan chilled, garnished with additional chopped herbs and peanuts if desired.
- Time:
Preparation time: 20 minutes
- Cooking time: None
Temperature:
- Serve chilled
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 10g
- Carbohydrates: 15g
- Protein: 25g
Substitutions for ingredients:
- Tuna can be substituted with other firm white fish such as mahi-mahi or swordfish.
- Cucumber can be substituted with jicama or radish.
- Tamarind paste can be substituted with lime juice or rice vinegar.
- Thai chili pepper can be substituted with jalapeno or serrano pepper.
Variations:
- Add diced mango or pineapple for a tropical twist.
- Substitute the fish with cooked shrimp or scallops.
- Add avocado for a creamy texture.
Tips and tricks:
- Use fresh, high-quality fish for the best flavor.
- Adjust the amount of Thai chili pepper to your desired level of spiciness.
- Make sure to refrigerate the gohu ikan for at least 30 minutes before serving to allow the flavors to meld together.
Storage instructions:
- Store any leftover gohu ikan in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Gohu ikan is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the gohu ikan in individual bowls or on a platter garnished with additional chopped herbs and peanuts.
Garnishes:
- Chopped herbs (cilantro, mint, basil, scallions)
- Roasted peanuts
Pairings:
- Serve with a side of steamed rice or rice noodles.
Suggested side dishes:
- Grilled vegetables
- Edamame
- Asian slaw
Troubleshooting advice:
- If the dressing is too sour, add more brown sugar to balance out the flavors.
- If the dressing is too salty, add more lime juice or tamarind paste to dilute the saltiness.
Food safety advice:
- Make sure to use fresh, high-quality fish and refrigerate the gohu ikan promptly after making it.
Food history:
- Gohu ikan is a traditional Indonesian dish that originated in the Maluku Islands.
Flavor profiles:
- Sweet, sour, salty, spicy
Serving suggestions:
- Serve as an appetizer or light lunch.
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Region: Indonesian