Pindang Ikan Gabus: A Delicious Indonesian Fish Soup Recipe
Pindang Ikan Gabus, a traditional Indonesian dish, is celebrated for its rich flavors and wholesome ingredients. This soup, made with ikan gabus (snakehead fish), combines a fragrant blend of spices and herbs, offering a delicious and satisfying meal. Below, you will find a detailed recipe that outlines the ingredients, preparation steps, and nutritional information to create this delightful dish at home.
Ingredients
| Ingredient | Quantity |
|---|---|
| Ikan Gabus (snakehead fish) | 500 grams |
| Bawang Merah (red onions) | 3, finely chopped |
| Bawang Putih (garlic) | 4 cloves, minced |
| Bawang Bombay (shallots) | 1, sliced |
| Jahe (ginger) | 2 cm, grated |
| Kunyit (turmeric) | 2 cm, grated |
| Lengkuas (galangal) | 2 cm, smashed |
| Serei (lemongrass) | 1 stalk, smashed |
| Merica Bubuk (black pepper) | 1 teaspoon |
| Tomat (tomato) | 1, chopped |
| Cabe (chili peppers) | 2, sliced |
| Daun Salam (bay leaves) | 2 leaves |
| Water | Approximately 1 liter (enough to cover the fish) |
| Salt | To taste |
| Chicken or fish stock | To taste |
| Fried onions (for garnish) | As needed |
Preparation Steps
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Sauté Aromatics: In a large pot, heat a little oil over medium heat. Add the finely chopped red onions, minced garlic, and sliced shallots. Sauté until they are fragrant and slightly golden.
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Add Spices: Incorporate the sliced chili peppers, grated ginger, smashed galangal, grated turmeric, and smashed lemongrass into the pot. Stir well and cook until the mixture turns a golden color, releasing an enticing aroma.
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Add Bay Leaves: Once the spices are fragrant and aromatic, add the bay leaves and stir again to combine.
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Simmer with Water: Pour in enough water to fully submerge the fish, typically about 1 liter. Bring the mixture to a boil, allowing the flavors to meld together.
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Season the Broth: Season the broth with salt and ground black pepper to taste. Adjust the flavor with chicken or fish stock according to your preference.
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Cook the Fish: Gently add the ikan gabus to the pot. Let it simmer until the fish is cooked through and tender, which should take about 10-15 minutes.
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Finish with Tomatoes: Just before serving, add the chopped tomatoes to the pot and cook for an additional 2-3 minutes until they are slightly softened.
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Serve: Serve the Pindang Ikan Gabus warm, garnished with fried onions for an extra burst of flavor. This dish pairs wonderfully with steamed rice.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Protein | 30 grams |
| Carbohydrates | 10 grams |
| Fat | 10 grams |
| Fiber | 2 grams |
| Sodium | Varies (depending on added salt and stock) |
Conclusion
Pindang Ikan Gabus is a comforting and flavorful Indonesian fish soup that showcases the richness of local ingredients and spices. This dish is not only delicious but also packed with nutrients, making it a great choice for a wholesome meal. Enjoy this delightful recipe with family and friends, and share the warmth of Indonesian cuisine in your kitchen!
