Recently, we caught up with Chef Petty Elliott when we met her at Som’s Lifestyle Kitchen event at the Som Kitchen showroom at Ariobemo Sentral in Jakarta a while ago, and the chef shared delicious recipe with us. The dish is called Tuna Fish with Gohu, which is inspired by Manado and Maluku dishes. The gohu fish is served in a modern way in which the fish is cut into small dices and mixed with gohu spices, chilies, red onions, basil, salt, lime juice, and sugar to give a taste of sour, sweet, and spicy in equal measure. This recipe elevates the richness of Indonesian spices and is served with modern touches; it usually can be served as a light meals or an appetiser. Try to make this easy dish to make at home!
For eight small portion or four big portions:
400g fresh tuna sashimi quality
Red chilli: 4, thinly sliced and chopped
Red onions: 50g, peeled and cut into small dices
Basil: to taste, cut finely
Lime juice: 4 tsp
Liquid sugar: 1-2 tsp
Virgin coconut oil: 2 tsp; boil it first because the oil will become solid under 24oC
Salt: 1 tsp
Basil, edible flower
- To make the gohu spice, finely cut and mix all the ingredients.
- Cut the tuna into small dices and mixed it with the gohu spice and add the warm virgin coconut oil. Mix evenly.
- Prepare eight plates and six chef rings with tablespoons. Put the mixed tuna into the chef rings and raise slowly; repeat the same process with the other plates.
- Drizzle the sauce around the tuna on each plate.
- Garnish the tuna with basil or edible flowers.
Serve and enjoy!