Entree: Indonesia – Maluku – Kasbi Rebus (Boiled cassava tuber served as a staple, traditionally paired with a spicy Maluku-style tuna and chili sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Total 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) cassava (yuca), peeled and cut into 3 in (8 cm) pieces
- Water for boiling as needed
- 1 tbsp (15 g) salt for boiling
- 1 lb (454 g) firm white fish or skipjack tuna, cut into 1 1/2 in (4 cm) chunks
- 4 tbsp (60 ml) vegetable oil, divided
- 4 shallots, thinly sliced (approx. 4 oz (115 g))
- 3 cloves garlic, minced (approx. 5/16 oz (9 g))
- 6 red chilies (bird's eye or red serrano), chopped, adjust to taste (approx. 1 1/16 oz (30 g))
- 2 medium tomatoes, diced (approx. 8 oz (225 g))
- 1 tsp (5 g) salt, or to taste
- 1 tsp (5 g) palm sugar or brown sugar
- 2 tbsp (30 ml) lime juice
- 2 stalks green onion, sliced (approx. 0.53 oz (15 g))
- 2 tbsp (6 g) fried shallots for garnish (optional)

Show original ingredient measurements

- 2 lb (900 g) cassava (yuca), peeled and cut into 3 in (8 cm) pieces
- Water for boiling as needed
- 1 tbsp (15 g) salt for boiling
- 1 lb (454 g) firm white fish or skipjack tuna, cut into 1 1/2 in (4 cm) chunks
- 4 tbsp (60 ml) vegetable oil, divided
- 4 shallots, thinly sliced (approx. 4 oz / 115 g)
- 3 cloves garlic, minced (approx. 9 g)
- 6 red chilies (bird's eye or red serrano), chopped, adjust to taste (approx. 30 g)
- 2 medium tomatoes, diced (approx. 8 oz / 225 g)
- 1 tsp (5 g) salt, or to taste
- 1 tsp (5 g) palm sugar or brown sugar
- 2 tbsp (30 ml) lime juice
- 2 stalks green onion, sliced (approx. 15 g)
- 2 tbsp (6 g) fried shallots for garnish (optional)

Instructions

1. Place the peeled and cut cassava in a large pot, cover with cold water by 1 in (2.5 cm), add 1 tbsp (15 g) salt, bring to a boil, then reduce heat and simmer until cassava is tender and easily pierced with a fork, about 20–30 minutes; drain and set aside, keeping warm.
2. While the cassava cooks, heat 2 tbsp (30 ml) vegetable oil in a skillet over medium-high heat; season the fish chunks lightly with salt and sear until browned on both sides and just cooked through, about 2–3 minutes per side depending on thickness; remove fish and set aside.
3. In the same skillet, add the remaining 2 tbsp (30 ml) oil and reduce heat to medium; sauté the shallots until translucent, then add garlic and chopped chilies and cook until fragrant, about 2 minutes.
4. Add the diced tomatoes and cook until softened and saucy, about 5 minutes; season with 1 tsp (5 g) salt and 1 tsp (5 g) palm sugar, stirring to balance heat and acidity.
5. Return the seared fish to the pan, gently fold to coat in the spicy tomato-chili mixture, and simmer 2–3 minutes to marry flavors; finish with 2 tbsp (30 ml) lime juice and sliced green onion.
6. To serve, arrange warm boiled cassava on a platter and spoon the spicy tuna rica over or alongside the cassava; garnish with fried shallots if using and serve immediately with additional lime wedges.