Tuna gohu


Preparation info

  • Difficulty


  • Serves


Appears in

Fire Islands: Recipes from Indonesia

Fire Islands

By Eleanor Ford

Published 2019

  • About

Island nations the world over have found wonderful ways with raw seafood. This dish comes from Ternate in North Maluku and is often referred to as Ternate sashimi as a nod to the Japanese style of preparing fish. Given that it is slightly ‘cooked’ with a bath of acid lime, it is actually closer to Hawaiian poke, Peruvian cerviche or Filipino kinilaw. All use a base of raw fish and onions marinated in citrus or vinegar. Hawaiians add roasted candlenuts, soy sauce and spring onions (scallions), whilst Peruvians and Filipinos pep things up with chilli as well as sour fruits in the kinilaw. Hot contender for best of the lot is the Indonesian version: fried peanuts, lemon basil, chilli and a bonus slick of coconut oil.


  • 200 g (7 oz) freshest sushi-grade tuna
  • juice of a lime
  • sea salt flakes
  • 5 small red Asian shallots, finely sliced
  • 1-2 red bird’s eye chillies, seeded and finely sliced
  • 2 tablespoons virgin coconut oil, melted but not hot
  • handful lemon or Thai basil leaves
  • handful Wok-fried peanuts or roasted peanuts, lightly crushed


Cut the tuna into roughly 1 cm (½ inch) cubes.

In a bowl, make a dressing by combining the lime juice, salt, shallots and chillies. Whisk in the melted coconut oil and taste for seasoning.

Toss the tuna with the dressing, then mix in the lemon basil leaves. Scatter over the crushed peanuts and serve at once.