Sautéed Salted Snakehead Fish with Petai
Experience the unique and bold flavors of Indonesia with this delectable dish, featuring salted snakehead fish (ikan gabus asin) complemented by the distinctive aroma of petai (stinky beans). This recipe marries the savory notes of fried fish with the fragrant spices and vegetables that create a delightful culinary experience.
Ingredients
| Ingredient | Quantity |
|---|---|
| Salted snakehead fish | 100 g, cut into pieces |
| Petai (stinky beans) | 1 board, split |
| Shallots | 4, sliced |
| Garlic | 2, sliced |
| Large green chili | 3, chopped |
| Tomato | 1, chopped |
| Red bird’s eye chili | 8, whole |
| Chili sauce | 2 tbsp |
| Galangal | 1 piece, crushed |
| Bay leaves | 1 leaf |
| Salt | 1/8 tsp |
| Boiled water | 50 ml |
Nutritional Information
(Approximate values per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 180 |
| Protein | 25 g |
| Carbohydrates | 15 g |
| Fat | 5 g |
| Fiber | 2 g |
| Sodium | 300 mg |
Instructions
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Prepare the Fish: Start by soaking the salted snakehead fish in hot water until the water cools. This process helps to rehydrate the fish and reduce its saltiness. After soaking, drain the fish well and fry it in hot oil until it turns golden brown and crispy. Set aside.
-
Sauté the Aromatics: In a frying pan, heat a little oil over medium heat. Add the sliced shallots and garlic, sautéing until they become fragrant and translucent.
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Add the Vegetables: Stir in the chopped green chili, tomato, bay leaf, and crushed galangal. Continue to sauté for a few minutes until the tomatoes start to soften.
-
Incorporate Petai and Seasoning: Add the split petai and chili sauce to the pan, followed by the boiled water. Stir well to combine all the ingredients. Allow the mixture to simmer, letting the flavors meld together until the sauce thickens slightly.
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Combine and Serve: Finally, gently add the fried snakehead fish back into the pan, stirring carefully to coat the fish with the sauce without breaking it apart. Allow everything to heat through for a minute or two.
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Enjoy: Transfer the sautéed salted snakehead fish with petai to a serving platter. This dish pairs wonderfully with steamed rice, enhancing the rich flavors of the fish and the spicy sauce.
Indulge in this aromatic dish that not only delights the palate but also offers a glimpse into the vibrant culinary traditions of Indonesia. Enjoy your cooking journey!
