Nasi Limau Cakalang Suwir (Shredded Mackerel With Lime Leaves Rice Onigiri)

Nasi Limau Cakalang Suwir Ingredients

Seaweed sheets, cut into long stripsOnigiri moldA bowl of water

Mackerel

400 gr shredded roasted mackerelA bunch basil leaves2 tomatoes, smashed100 ml water1/2 tbsp lime juice1/4 cup oil

Seasonings(premixed)

1/2 tbsp chicken stock powder1/2 tsp salt1 tbsp sugar1 tbsp sweet soy sauce1 tsp white pepper

Aromatic

3 bay leaves5 cm galangal, bruised2 lemongrass, bruised6 kaffir lime leaves

Paste Spices

4 garlic cloves7 small shallots2 candlenut1 tsp coriander powder5 cm of each turmeric and ginger10 bird’s eye chilies150 gr long chilies

Rice

11-13 heaping cups hot cooked Japanese rice10 eggs, beaten18 small shallots, minced10 garlic cloves, minced20 kaffir lime leaves, minced3 lemongrass, bruised20 bird’s eye chili (adjust to taste), mincedSaltSugarChicken stock powderOil

Steps

MACKEREL1. Blend paste spices ingredients in a food processor2. Heat oil in a large pan, sauté blended spices until darken in color for 5 mins, add aromatic spices and cook for 2 mins then add smashed tomatoes3. Lower the heat, add shredded mackerel tuna, seasoning ingredients and water4. Turn the heat to high, mix until well combined for 2-3 mins5. Add basil leaves, stir until just wilted. Off the heat, squeeze some lime juice, discard aromatic spicesRICE1. Transfer cooked rice into a bowl3. Scramble eggs and season with salt4. Heat 1 tbsp oil in a pan, sauté minced shallots, garlic, kaffir lime leaves and chili for 2 mins5. Add in lemongrass, 2 tsp chicken stock powder, 1 tsp salt, 1 tsp sugar. Stir for 2-3 mins until darken in color6. Transfer sauté ingredients, and srambled eggs into the rice, add 2-3 tsp salt, 1 tsp chicken stock powder and 1 tsp sugar. Mix well, discard lemongrassUse onigiri mold. Scoop 2 tbsp rice into the mold. Push using a small spoon and make a wellAdd 2 tbsp of shredded mackerel into the well and top with more riceDip the spoon and mold occasionally into the water to prevent from stickingPlace a strip of seaweed on one of the onigiri sides as shown in the picture