Grilled Snakehead Fish in Coconut Milk (Santan Gabus Bakar)
Delight your taste buds with the aromatic and flavorful Grilled Snakehead Fish in Coconut Milk, known in Indonesia as Santan Gabus Bakar. This traditional dish combines tender fish with a rich coconut sauce, enhanced by a medley of spices, creating a culinary experience that’s both comforting and exotic. Perfect for family gatherings or special occasions, this dish is sure to impress your guests with its vibrant flavors and appealing presentation.
Ingredients
Here is a list of ingredients you will need to create this delicious dish:
| Ingredient | Quantity |
|---|---|
| Snakehead fish (Ikan gabus) | 1 kg |
| Lime (Jeruk nipis) | To taste |
| Fresh turmeric (Kunyit) | 3 cm |
| Fresh ginger (Jahe) | 3 cm |
| Galangal (Lengkuas) | 3 cm |
| Lemongrass (Serai) | 1 stalk |
| Bay leaves (Daun salam) | 1 liter (approximately 5 leaves) |
| Red chili peppers (Cabe merah besar) | 5 large |
| Coriander (Ketumbar) | ½ teaspoon |
| Pepper (Merica) | A pinch |
| Candlenuts (Miri) | 2 pieces |
| Garlic (Bawang putih) | 4 cloves |
| Shallots (Bawang merah) | 5 cloves |
| Salt (Garam) | To taste |
| Brown sugar (Gula merah) | To taste |
| Seasoning (Penyedap rasa) | To taste |
| Grated coconut or instant coconut milk (Santan kelapa parut/santan instan) | As needed |
Instructions
To prepare this exquisite dish, follow these simple steps:
-
Prepare the Fish:
- Start by cleaning the snakehead fish thoroughly. After cleaning, rub the fish with lime juice to eliminate any fishy smell and enhance its flavor. Set aside.
-
Grill the Fish:
- Preheat your grill. You can use charcoal for an authentic smoky flavor or an electric grill. Grill the fish gently, taking care not to let it burn, and ensure it’s cooked through.
-
Prepare the Spice Paste:
- While the fish is grilling, prepare the spice paste. In a blender or mortar and pestle, combine the fresh turmeric, ginger, galangal, red chili peppers, candlenuts, garlic, and shallots. Blend until you achieve a smooth paste.
-
Cook the Spice Paste:
- Heat a little oil in a pan over medium heat and sauté the blended spice paste along with the lemongrass and bay leaves. Cook until the mixture is fragrant and turns a light golden brown, which will take about 5-7 minutes.
-
Add Coconut Milk:
- Next, add the grated coconut or instant coconut milk to the pan. Stir well to combine, allowing the coconut milk to blend with the spices. Let it simmer gently for a few minutes until the mixture thickens slightly.
-
Combine Fish with Sauce:
- Once the fish is grilled, carefully place it in the pan with the coconut sauce. Allow it to simmer, letting the flavors meld together. You will notice the sauce bubbling slightly, which indicates that it’s ready.
-
Taste and Adjust Seasoning:
- Taste the sauce and adjust the seasoning by adding salt, brown sugar, and any additional flavor enhancers to suit your preference. Allow the fish to absorb the flavors for a couple of minutes while gently stirring to avoid breaking the fish apart.
-
Serve:
- Carefully transfer the fish to a serving platter, pouring the fragrant coconut sauce over the top. Serve hot with steamed rice or as part of a larger Indonesian feast.
Nutritional Information
The nutritional value of your Grilled Snakehead Fish in Coconut Milk can vary based on the exact quantities used and serving sizes. Here is a general estimate per serving (based on 4 servings):
| Nutrient | Amount |
|---|---|
| Calories | Approximately 350 |
| Protein | 28 g |
| Total Fat | 20 g |
| Saturated Fat | 12 g |
| Carbohydrates | 12 g |
| Fiber | 2 g |
| Sugars | 5 g |
| Sodium | 400 mg |
Conclusion
Santan Gabus Bakar is not just a dish; it’s a celebration of flavors that showcases the culinary richness of Indonesia. The combination of the grilled fish and the creamy, spicy coconut sauce creates a harmony that is both satisfying and refreshing. Perfect for sharing with family and friends, this recipe invites you to explore the joys of traditional cooking while bringing a taste of Indonesia to your kitchen. Enjoy this delightful culinary journey, and happy cooking!
