Sweet and Spicy Green Chili Baung Fish

Sambel Baung Cabe Ijo Pedes Manis

Sambel Baung Cabe Ijo Pedes Manis is a tantalizing Indonesian dish that features tender fried fish bathed in a fragrant green chili and spice sauce. Perfect for those who enjoy a balance of heat and sweetness, this recipe brings together a harmonious blend of flavors. Here’s how to make this delectable dish:

Ingredients

• 10 small baung fish (or substitute with another small fish variety)
• 7 Thai bird chilies (cabe rawit)
• 2 green chilies (cabe ijo)
• 5 cloves garlic (bawang putih)
• 2 shallots (bawang merah)
• 2 kaffir lime leaves (daun jeruk)
• A small piece of kencur (about the size of a cat’s claw)
• A small piece of ginger (about the size of a chicken’s claw)
• 2 teaspoons fine salt
• 2 teaspoons granulated sugar
• 1 tea cup of water

Instructions

1. Prepare the Spice Paste:

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   • Begin by creating the spice paste for the baung fish. Combine the Thai bird chilies, green chilies, garlic, shallots, kencur, and ginger in a blender or food processor. Blend until smooth to form a fragrant and spicy paste.

2. Fry the Fish:

   • Heat oil in a frying pan over medium heat. Gently fry the baung fish until they are golden and cooked through. Be cautious not to overcook the fish; it should remain tender and moist. Once fried, set the fish aside.

3. Cook the Spice Paste:

   • In the same pan used for frying the fish, add the prepared spice paste. Cook the paste over medium heat until it becomes aromatic and its raw scent dissipates, stirring frequently to prevent burning.

4. Add Kaffir Lime Leaves:

   • Tear the kaffir lime leaves into pieces and add them to the pan with the spice paste. Continue to cook for a few minutes to allow the flavors to meld together.

5. Combine Ingredients:

   • Gently add the fried fish into the pan with the spice paste. Stir carefully to coat the fish with the spice mixture without breaking it apart.

6. Season the Dish:

   • Season the mixture with 2 teaspoons of fine salt and 2 teaspoons of granulated sugar. Stir to combine, adjusting the seasoning to taste.

7. Simmer:

   • Add a tea cup of water to the pan. Allow the dish to simmer for a few minutes, letting the flavors blend together and the sauce to slightly thicken.

8. Serve:

   • Once the sauce has thickened to your liking and the fish is well-coated with the spicy paste, remove the pan from heat. Transfer the Sambel Baung Cabe Ijo Pedes Manis to a serving dish.

This dish pairs beautifully with steamed rice and offers a delightful balance of spicy, sweet, and savory flavors. Enjoy your Sambel Baung Cabe Ijo Pedes Manis as a standout addition to your meal.