This Indonesian tuna recipe in spicy and tangy citrus comes from Petty Pandean-Elliot's book The Indonesian Table (£24.95, Phaidon Press).

Petty says: "The Manado word gohu translates to ‘pickled’ in specific dishes such as gohu papaya, where ripe papaya is pickled for at least 24 hours. But in this case it is used to describe a quick, spicy and tangy marination of tuna. I first learned of this dish on a visit to a fishing village near Likupang, a hot Indonesian tourist destination in my hometown of Manado. As the story goes, local fishermen would go out to sea with pouches of fresh chillies, shallots, calamansi and salt. When hunger struck, a few freshly caught fish were filleted on the spot and combined with the ingredients in the small bags. Quality is paramount, so you must use high-quality fish. Ask a trusted fish supplier for sashimi-grade tuna."

This is a recipe that Petty shared as part of her guide to Indonesian cuisine. Check it out to learn more about the flavours that are popular in this jewel of South East Asia, including Nasi goreng ayam and Indonesian pandan, raspberry and white chocolate blondies.



  • 2-3 red bird's eye chillies, finely chopped
  • 2 long shallots, finely chopped
  • handful of basil, finely chopped
  • 1 tbsp groundnut oil
  • juice of 4 calamansis or 2 limes


  • 400g sashimi-grade tuna steak or tuna belly, cut into 1cm cubes
  • micro basil leaves, to garnish (optional)


  • STEP 1

    To make the marinade, combine all the ingredients in a mixing bowl with ¼ tsp salt and ¼ tsp sugar, and mix well. Add the tuna and chill for 10 mins.

  • STEP 2

    Remove the mixture from the fridge and toss gently. Serve on plates topped with micro basil leaves, if using.

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