Rendang, a traditional Indonesian dish, involves simmering meat in a rich, fragrant sauce of coconut milk, chilies, and myriad spices. Beef rendang is most common, but rendang can also be made from other meats (such as pork, chicken, or goat) and hearty fish. Here on the Gulf Coast, we’re taking advantage of the availability of right-off-the-boat seafood and are making rendang using a fresh tuna steak.
Full disclosure: While the freezer in our Midwest home is stocked with small quantities of goodies such as lime leaves, lemongrass stalks, Thai chilies, and galangal, our traveling kitchen here on the Gulf Coast is not. Consequently, we’ve taken liberties – a lot of liberties – with the traditional rendang base. That’s why we’re calling it “Easy.” The results were quite tasty (or we wouldn’t share them with you!). So, if you’re looking for an EASY way to capture the general flavor of rendang without investing in a list of niche ingredients, give this a whirl!
Ingredients (Serves 4)
1 pound Yellowfin tuna steak, cut into 2 inch cubes
1 tablespoon coconut oil
1 can coconut milk
2 cloves garlic, minced
1/2 onion, minced
2 tablespoons Sriracha sauce (more or less to taste)
Step 1) Melt coconut oil in large skillet over high heat. Sear tuna over high heat for about 30 seconds. Flip tuna over and sear an additional 30 seconds.
Step 2) Reduce heat to low and add remaining ingredients to skillet. Simmer over low heat for 30 minutes, or until sauce is thickened. Serve over rice.
Life is short. Try something new!