Pampis Ikan Cakalang Fufu khas Manado, Pampis is a stir fry shredded fish in a spicy chili seasoning, while ikan means fish and cakalang is a local name of skipjack tuna. Cakalang Fufu is a Menadonese word for ikan asap or smoked fish. Ikan cakalang fufu made of fresh skipjack tuna, slightly different from my Homemade Smoked Salmon recipe, cakalang fufu is hot smoked without priorly being cured. This made the cakalang fufu texture is as hard as a fucking rock, similiar to Japanese katsuobushi fish. Cakalang fufu it’s uncommon to consume directly unless it’s cooked before, pampis is one of the populer dish made of it. Pampis ikan cakalang fufu is a similiar dish with Indian fish puttu, a drier version of pampis is called abon ikan or fish floss, it’s also called fish rousong in China or serunding ikan in Malaysia.
Resep Pampis Ikan Cakalang Fufu is a very popular and hearthy menu from North Sulawesi Province, Indonesia. Pampis is another popular halal dish from Menadonese Cuisine, beside Iga Bakar Rica-Ric(Barbequed Short Ribs), Ikan Baronang Bakar Rica-Rica(Grilled Fish) and also Garo Rica Bunga Pepaya(Stir Fry Papaya Blossoms with Chilli and Smoked Skipjack). Pampis ikan cakalang fufu usually eaten as a side dish of Tinutuan or Bubur Manado (Manadonese Vegetable Porridge), as a stuffing for panada bread, similiar stuffed deep fried bread like empanada. But for me, i actually lovin it with bread sandwich or steaming hot rice, quicky kicking dish for breakfast supper.
It’s too obvious that Indonesin food taste mostly hot and spicy. Generous ammount of bird eye chilli is a commonly used in masakan Manado or Manadonese cuisine, that’s why most of Manadonese recipe above named after rica or chilli. Pampis ikan cakalang contains variant of fragrance leaves; pandan leaves, kaffir lime leaves, scallion, turmeric leaves, and daun kemangi (lemon basil). Pandan leaves is a potent fragrance leaves thats very common add to Manadonese cuisine like iga sapi bakar bumbu rica-rica or grilled ribs with hot chilli sauce. Instead of thinly sliced, you can tide up the pandan and turmeric leaves before using it if you din’t much appreciate the flavour. Pandan leaves got a very potent aromas, you need only a little of that because it can easily overpowering the savoury dish. Other fragrance ingredient that usually used in Manadonese cuisines is and lemongrass, diffrent from Padangnese cuisines like Indonesian Beef Rendang, Kalio Sapi (Wet Rendang) or Beef Gulai, the kaffir lime leaves and the lemongrass in Manadonese dish is not discarded after cooking, instead it’s thinly sliced. Thats why you use only the soft white part of the lemongrass into it.
Authentic pampis recipe using ikan cakalang fufu or smoked skipjack tuna, i’m lucky enough to find the vaccum packed cakalang fufu fron Careffour Supermarket. Many of pampis recipes across the internet using fresh skipjack tuna or other white fleshes fish. The whole fresh fish or fish fillets steamed and then shredded before stir fried with the spices. This version is good enought, but you’ll missed the distinct smokey flavour, so i guess the fresh fish fillets is better be grilled irahter than steamed before shredded. The fish fillet is slowly grilled over medium high heat wood charcoal to made the smoke penetrated better into the fish flesh and made the fish fillets firmer and drier. The grilled fish give a savoury flavour and smokey aromas to the dish. Any hot smoked fish will suitable for making pampis, even the rock hard smoked fish like katsuobushi (Japanese smoked skipjack tuna), you can steamed it first to soften it a little bit and made it’s easier to shredded.
Resep Pampis Cakalang Fufu Pedas Khas Manado:
Stir Fry Shredded Fish in Manadonese Spicy and Hot Style
Ingredients :
- 500 gr ikan cakalang fufu, you can replace with smoked or grilled whole ell, halibut, dori, salmon or other white fleshes fish, sheddered
- 6 cloves garlic (Bawang Putih), thinly sliced
- 12 shalots (Bawang Merah), thinly sliced
- 50 gr or more bird eye chillies (Cabe Rawit Hijau dan Merah), roughly chopped
- 2 scallions (Daun Bawang), thinly sliced
- 1/2 cup lemon basil leaves (Daun Kemangi), finely chopped
- 5 cm pandan leaves (Daun Pandan), thinly sliced
- 3 cm ginger (Jahe), finely chopped
- 2 kaffir lime leaves (Daun Jeruk Purut), deveined and thinly sliced
- 2 lemongrass (Sereh), peeled and use the soft while part only, crosswisely sliced
- 1 medium size turmeric leaves (Daun Kunyit), deveined and thinly sliced
- 1 tsp turmeric powder (Bubuk Kunyit)
- 1 medium size carrot (Wortel), jullienned*optional
- Salt and pepper to taste
- 1/2 cup water
- 2 tbsp oil for stir frying
Instruction:
- Heat up oil in a wok pan, saute garlic, sliced scallions, ginger and shallots until slightly browned
- Add the pandan leaves,turmeric leaves, kaffir lime leaves, lemongrass and chili, saute another 2 minutes
- Add the shredded smoked fish or grilled fresh fish and the carrot
- Pour 1/2 cup of water, bring to boil and season with salt, turmeric powder and pepper evenly
- Nearly done, add the daun kemangi or lemon basil leaves, turn off the heat and serve immediately with steaming hot rice or Manadonese Vegetables Rice Porridge/Congee
- You can continue to cook the pampis to made a fish floss (if only without carrot additio ), keep stir fry it in a low heat until all the ingredients completely dry and it could last longer without refrigeration.
This looks and sounds amazing Dedy. I like really hot but my husband doesn’t enjoy it, he likes a little hot. Skipjack tuna in North America is reserved for canned tuna and it’s the really cheap stuff. Personally I don’t like it but I’ve not tried fresh or smoked before. You’re very fortunate that you have such variety at your fingertips. The dish sounds great and I would love a taste for sure.
Never heard of this ikan cakalang or skipjack tuna before. I must try it, but maybe not this spicy version. Hard as rock until you cook it? Unbelievable, Dedy 🙂
cakalang itu ikan favorit aku, soalnya teksturnya unik… kebayang deh rasanya dibuat pedas bumbu manado
This is so exotic and delicious!
Lovely photos! You have a very nice blog.
I just love visiting your blog – I always know for certain that I will be wowed! What an amazing dish!
Hi Dedy, another spectacular dish, love the spices you used here.
What lovely photos. Without even reading the ingredients I want to try this dish. 🙂
Never heard about the fish but that isn’t stopping me from loving the Asian flavors. Nice addition of lemongrass and pandan leaves. Its so tempting and perhaps I will try with any of our local catch.
Spicy and hot is just the way that I like things! And what a heady mix of flavours 😀
I am always so impressed by your posts, Dedy!!
yummyyyy
This looks absolutely delicious!
That dish looks incredibly scrumptious. Something new to me.
Cheers,
Rosa
My husband would love this dish! Thanks Dedy!
A stir fry shredded fish? That sounds so tasty! What a great idea.
jadi pengen nyoba sendiri di dapur
Oh my word! You’re incredible! I would like to stop by your house for dinner. Easily, you could be a Top chef or a Master Chef!
Wow.. just love your recipes.. Wish I could try this one but my daughters are not eating anything too spicy. I will keep this for later though:)
I eat a lot of tuna for diet purposes! This is a great new way to prepare it!
Looks like I need tons of rice with that lovely looking dish
I love hot and spicy, so this totally works for me! Such a fun recipe — the flavors in this looks incredible. Plus it’s a pretty dish! Thanks.
I think it is the first time I see a stir fry like this with fish. Looks so awesome and hot. Just had Pandan ice cream last week, so good, have to find some.
You always have interesting and exotic dishes…and I al always learning reading your post…looks delicious…and indeed very flavorful!
Hope you are having a great week Dedy 😀
Wow, I have not even heard to this tuna! What a wonderful dish 😀
Cheers
Choc Chip Uru
Another amazing, exotic dish! If I ever go to Indonesia I must taste it (I won’t find the “hard as rock” skipjack tuna here, alas…) because it looks absolutely luscious.
Looks droolworthy. I’m definitely more into our exotic ASEAN cuisine than the rest.
I’m not a big fish lover but honestly, this dish calls to me with all its mix of flavours.
Wow – so many flavours in that dish! I love the bright colours too!
I love fish. But I haven’t heard of this kind. There are so many recipes that I would like to cook from your blog. I need a big bowl of rice to enjoy this this!
oh! i love your recipes! They’re sooooo original!
Dedi, your presentation is amazing. No need of boring preparation shots!
lol, you really get me Connor
This is the sweetest satire ever, hahahaha
Glad you liked it! lol