Pindang Ikan Gabus: A Fragrant and Flavorful Fish Dish
Pindang Ikan Gabus, a delightful Indonesian dish, showcases the unique flavors of the snakehead fish combined with an array of aromatic herbs and spices. This recipe will guide you through the steps to create a fragrant and savory broth that elevates the natural taste of the fish, making it an ideal centerpiece for any meal.
Ingredients
| Category | Ingredients |
|---|---|
| Main Ingredients | 1 medium snakehead fish (ikan gabus) |
| 400 ml water | |
| 1 tomato, cut into sixths | |
| 1 handful of basil leaves (kemangi) | |
| 2 green onions, roughly chopped | |
| 1/4 pineapple, chopped | |
| Chopped Spices | 5-10 bird’s eye chilies (cabe rawit), left whole |
| 5 red chili peppers, coarsely chopped | |
| 4 green chili peppers, coarsely chopped | |
| 2 stalks of lemongrass, white part only, bruised | |
| 2 pieces of galangal, bruised | |
| 2 pieces of ginger, finely chopped | |
| 5 kaffir lime leaves, finely chopped | |
| 4 bay leaves, torn into pieces | |
| Ground Spices | 5 curly red chilies |
| 4 bird’s eye chilies | |
| 7 shallots | |
| 5 cloves of garlic | |
| 1 piece of turmeric, briefly roasted then peeled | |
| Other Seasonings | 100 ml tamarind water or juice of 2 limes |
| 1 tsp broth powder | |
| 1 tbsp salt | |
| 1-2 tbsp sugar | |
| 1 tsp pepper | |
| 1.5 tbsp sweet soy sauce (kecap manis) |
Instructions
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Prepare the Fish: Begin by cleaning the snakehead fish thoroughly. Rub it with lime juice and salt, allowing it to marinate for a short while. This helps remove any fishy odor. To ensure the skin is clean, gently scrub it with a knife from the head to the tail, eliminating any slimy residue and impurities.
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Blanch the Fish: Once cleaned, briefly boil the fish in water until it reaches a rolling boil. Immediately turn off the heat and discard the water. Cut the fish into portions for easier cooking.
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Sauté the Spices: In a pan over medium heat, sauté the chopped spices until fragrant. This process will awaken their flavors. Next, add the ground spices and continue to cook until aromatic.
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Simmer the Broth: Pour in the water along with the chopped pineapple. Allow the mixture to reach a boil, letting it simmer for a while to eliminate any pungent smells from the spices.
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Add the Fish and Seasonings: Gently introduce the fish pieces into the broth, along with the remaining seasonings except for the tomato, green onions, and basil. Allow the dish to simmer over low heat, allowing the flavors to meld beautifully.
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Finish with Fresh Ingredients: Five minutes before serving, add the tomato, green onions, and basil leaves. Let everything cook together until the dish is piping hot and fragrant.
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Serve and Enjoy: Once ready, turn off the heat and prepare to serve this vibrant and aromatic Pindang Ikan Gabus. It pairs wonderfully with steamed rice and is sure to delight your family and friends.
This traditional dish not only brings a taste of Indonesia to your table but also serves as a wonderful reminder of the beautiful fusion of flavors that define this cuisine. Enjoy your culinary journey!
