📝 About This Recipe
A cornerstone of Maldivian and Sri Lankan cuisine, Maldive Fish is a labor of love that transforms fresh skipjack tuna into a rock-hard, smoky, and deeply savory cured delicacy. This ancient preservation method results in a concentrated 'umami bomb' that imparts a unique depth to curries, sambals, and short eats. Making it at home is a rewarding journey into the heart of maritime tradition, yielding an ingredient that keeps for months and elevates every dish it touches.
🥗 Ingredients
The Fish
- 3 kg Fresh Skipjack Tuna (whole fish, approximately 1-1.5kg each)
The Poaching Liquid (Brine)
- 150 grams Sea Salt (non-iodized preferred)
- 5 liters Water (enough to fully submerge fish fillets)
- 3-4 pieces Garcinia Cambogia (Goraka) (dried; adds acidity and aids preservation)
For Smoking
- 2-3 kg Coconut Shells or Hardwood Chips (for a steady, aromatic smoke)
- 4-5 pieces Dried Coconut Husks (to help maintain low heat)
👨🍳 Instructions
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1
Begin by cleaning the skipjack tuna. Remove the head, guts, and skin. Carefully fillet the fish into four longitudinal sections (known as 'ari') by cutting along the backbone.
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2
Wash the fillets thoroughly in cold running water until all traces of blood are removed and the flesh is clean and firm.
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3
In a large, non-reactive pot, combine the 5 liters of water, sea salt, and Goraka. Bring the mixture to a rolling boil.
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4
Gently lower the tuna fillets into the boiling brine. Reduce the heat to a simmer and poach the fish for 20-30 minutes until the flesh is cooked through and firm to the touch.
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5
Carefully remove the fillets from the brine using a slotted spoon and drain them on a wire rack. Let them cool until they are easy to handle.
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6
Prepare your smoker. You want a 'cold smoke' or very low heat smoke (around 50-60°C). Use coconut shells and husks to create a thick, fragrant smoke.
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7
Place the cooked fillets on a mesh rack inside the smoker. Smoke the fish for 6-8 hours. The goal is to infuse the smoky aroma and begin the dehydration process, not to cook it further.
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8
After smoking, the fish will have a dark, brownish-red exterior. Now, move the fish to a sunny spot for the sun-drying phase.
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9
Lay the fish on clean mats or wire racks in direct sunlight. Cover with a fine mesh or cheesecloth to protect from insects.
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10
Bring the fish indoors every evening to avoid moisture from dew. Repeat the sun-drying process for 3 to 5 days.
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11
The process is complete when the fish becomes as hard as a piece of wood and sounds hollow when tapped. It should be dark, almost black on the outside and deep red inside.
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12
Store the whole pieces in an airtight container in a cool, dry place. For culinary use, break off a piece and pound it into small chips or grind it into a coarse powder.
💡 Chef's Tips
Ensure the fish is incredibly fresh; skipjack tuna is traditional because of its oil content and texture. Do not over-salt the brine, as the salt concentrates significantly during the drying process. If you live in a humid climate, use a food dehydrator on the lowest setting after the smoking phase to ensure it dries completely. Properly dried Maldive fish should have no 'fishy' smell, only a pleasant, smoky, woody aroma. To use in recipes, use a mortar and pestle to crush the hard pieces into small 'chips' rather than a fine dust for better texture.
🍽️ Serving Suggestions
Sprinkle coarsely ground chips over a classic Sri Lankan Pol Sambol (coconut relish). Use as a savory base for Maldivian Mas Huni (tuna and coconut breakfast). Add a tablespoon to dhal or vegetable curries to provide an instant hit of smoky umami. Incorporate into 'Short Eats' like fish cutlets or rolls for an authentic island flavor. Pairs beautifully with a crisp, cold lager or a hot cup of Ceylon black tea.