Sup Asam Ikan Gabus
Ingredients
| Ingredient | Quantity |
|---|---|
| Ikan gabus (snakehead fish) | 8 fish, cut into 2 or 3 pieces |
| Jeruk nipis (lime) | 1, juiced over the cleaned fish |
| Bawang putih (garlic) | 3 cloves, minced |
| Bawang merah (red onion) | 3 cloves, sliced |
| Sere (lemongrass) | 1 stalk, bruised |
| Kunyit (turmeric) | 2 cm, bruised |
| Jahe (ginger) | 2 cm, bruised |
| Lengkuas (galangal) | 2 cm, bruised |
| Daun salam (bay leaves) | 3 leaves |
| Daun jeruk (lime leaves) | 3 leaves |
| Cabe merah (red chili) | 5, sliced diagonally, ½ cm thick |
| Belimbing wuluh (starfruit) | 5, sliced diagonally, ½ cm thick |
| Tomat (tomato) | 1, diced |
| Kecap ikan (fish sauce) | To taste |
| Garam (salt) | To taste |
| Gula (sugar) | A pinch |
| Air (water) | As needed |
| Minyak (oil) | For sautéing |
Instructions
- Begin by juicing the lime over the cleaned snakehead fish to eliminate any fishy odor.
- Heat oil in a pot and sauté the minced garlic and sliced red onion until fragrant.
- Add the bruised galangal, ginger, turmeric, bay leaves, lime leaves, and lemongrass, stirring until well combined and aromatic.
- Incorporate the sliced chilies and sauté for a moment longer.
- Pour in enough water to cover the mixture, bringing it to a boil.
- Once boiling, gently add the fish, followed by the fish sauce, salt, sugar, starfruit, and diced tomato. Stir gently to ensure the fish is evenly coated.
- Cook until the fish is thoroughly cooked and changes color, about 10-15 minutes.
- Taste and adjust seasoning as necessary before serving hot.
Enjoy your flavorful Sup Asam Ikan Gabus, a delightful dish that brings a taste of Indonesian cuisine to your table!
