Tuna Sambal Matah
Tuna Sambal Matah is a classic Balinese Indonesian food that is popular with both locals in tourists alike. It’s essentially a seared piece of fish topped with a Balinese chili (sambal). It is quick to make and full of loud, fresh flavors.
The recipe for this tuna sambal matah was taught to me on a farm an hour north of Ubud, Bali. I booked a traditional Balinese cooking class on Pemulan Farm through the Cookly app. I’ve recently become a big fan of their platform, and plan to continue using it in the future.
I wrote about the entire Bali Farm Cooking Class with links to all the recipes so you can go read that if you want more information about the experience.
Tuna Sambal Matah Ingredients
100 grams Tuna; filet. You can use canned tuna for a more rustic approach, and just mix everything up.
2 tsp Lime Juice
7 small Shallots; thinly sliced
1 Long Red Chili; thinly sliced
1 tbsp Lemongrass; white part only, finely chopped.
1 tsp Ginger; minced
1/4 tsp Shrimp Paste
1/4 tsp White Pepper
2 tbsp Coconut Oil
Tuna Sambal Matah Instructions
1. Marinate the tuna with lime juice, salt, and pepper, and let sit for 5 minutes.
2. In a small bowl, mix the salt and shrimp paste then add in the shallot, chili, lemongrass, and ginger. Add in the coconut oil and mix everything up. Pour in the tuna marinade and mix thoroughly.
3. Heat a skillet or pan with a drizzle of oil and sear the tuna to your liking. I do it very rare, so about 15 seconds per side.
4. Plate the tuna and top with the sambal matah mixture. Serve immediately.
You can substitute the tuna with any protein you like. If you want to make it vegan/vegetarian you can do so with tofu or tempeh.
Try All The Traditional Recipes From This Balinese Farm Cooking Class
5. Bali Sate Lilit (Satay)
6. Opor Ayam (Balinese Chicken Curry)
7. Burbur Injin (Black Rice Pudding)
Tuna Sambal Matah
- 100 grams Tuna filet
- 2 tsp Lime Juice
- 7 small Shallots thinly sliced
- 1 Long Red Chili thinly sliced
- 1 tbsp Lemongrass white part only, finely chopped
- 1 tsp Ginger minced
- 1/4 tsp Shrimp Paste
- 1/4 tsp Salt
- 1/4 tsp White Pepper
- 2 tbsp Coconut Oil
- Marinate the tuna with lime juice, salt, and pepper, and let sit for 5 minutes.
- In a small bowl mix the salt and shrimp paste. Then add the shallot, chili, lemongrass, ginger, white pepper, and coconut oil and mix thoroughly.
- In a pan on medium-high heat add some oil and sear the tuna to your preference. I like mine fairly rare, so I just cooked the filet for 15 seconds per side.
- Plate the tuna and then top with the sambal matah mixture. Serve immediately.