#SaturdaySessions: Gohu Ikan

Recipes for the weekend

#SaturdaySessions: Gohu Ikan
Indonesia's answer to the ceviche

This Indonesian dish is commonly consumed by fishermen from Maluku island. To prepare this dish, the fishermen catch fish such as tuna and consume their freshly caught seafood on the boat with a dash of calamansi juice and sliced bird's eye chilies. The dish is popular with locals and the elements of each dish varies with what's fresh and available in the area. Below, the chefs over at Kaum share their take on this fresh favourite. 


Here's what you need

Serves 2

30ml Coconut oil 

1g Sliced red chilies 

3g Sliced shallots 

30ml Lime juice

3g Sea salt 

1g Pepper 

200g Fresh tuna fillet

10g Pili nut flakes 

26g Pomelo

30g Cherry tomatoes, quartered 

3g Mint leaves 

3g Lemon basil leaves


How to make it

1. In a mixing bowl, combine coconut oil, red chili, shallots, lime juice, sea salt, and pepper.

2. Gently heat up the mixture, but take care not to bring it to boiling point. 

3. Slice tuna into bite-sized cubes.

4. Arrange tuna in a bowl before pouring the oil mixture over it. Top dish with pili nuts, pomelo, cherry tomatoes, mint leaves, and lemon basil leaves.

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