Author: Firly Fathiya Maulida
Gohu ikan is a specialty of Maluku, particularly Ternate, North Maluku, known as “Indonesian sashimi”. The dish originated from the fishermen’s habit of utilizing freshly caught fish for quick and convenient meals. Raw fish such as tuna or skipjack are mixed with lime juice or lemon cui, which “cooks” the fish naturally. A mixture of shallots, chilies, basil leaves and hot coconut oil are added for a distinctive flavor and aroma. Gohu ikan reflects the local wisdom of preparing seafood in a simple yet delicious way.
Fish Gohu Recipe
Ingredients:
- Fresh tuna or skipjack
- Chili padi
- Curly red chili
- Red onion
- Lime
- Salt
- Basil leaves
- Coconut oil
- Shelled peanuts
How to Make (Step-by-Step):
- Prepare the fish: Cut the raw fish into small pieces (dice) or according to taste.
- Add salt and lime/lemon juice, mix well.
- Fry peeled peanuts and coarsely mash them.
- Put the sliced cayenne pepper, curly red pepper, and shallots, as well as the fried groundnut mash into the fish bowl.
- Heat the coconut oil and pour it into the fish bowl.
- Gohu fish is ready to eat
- Add the basil leaves.
Nutrition Information
Fresh tuna contains Omega-3, DHA, and potassium, and contains high concentrations of protein, niacin, vitamin B6, vitamin B12, vitamin D, phosphorus, and selenium.
Fresh tuna is low in fat, saturated oil, sugar, and salt.
Fun Facts Gohu Ikan
Gohu Ikan is known as Indonesia’s sashimi. The process of making it is simple, but the taste is special! The advantage of gohu ikan is that the ingredients used are fresh meat so that the nutrients are preserved (no overcooking).
