Ikan Samu Haruan / Ikan Gabus #KhasBanjar: A Delightful Banjar Specialty
Ingredients
| Ingredient | Quantity |
|---|---|
| Ikan Samu Haruan (Snakehead Fish) | 3 whole fish |
| Garlic | 2 cloves |
| Red Shallots | 2 cloves |
| Red Chili | 1 whole |
| Green Chili | 1 whole |
| Cooking Oil | As needed |
Instructions
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Prepare the Fish: Begin by cleaning and gutting the Ikan Samu Haruan thoroughly. Ensure that the scales are removed and the fish is rinsed well under cold water.
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Heat the Oil: In a deep frying pan or wok, heat an ample amount of cooking oil over medium heat until it shimmers, indicating that it’s ready for frying.
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Fry the Fish: Gently place the cleaned fish into the hot oil. Fry the fish until they are golden brown and nearly cooked through, turning occasionally to ensure even cooking on all sides.
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Add Aromatics: As the fish nears completion, introduce the finely sliced garlic, red shallots, and both the red and green chilies into the pan. Sauté them together with the fish, allowing the flavors to meld beautifully.
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Final Frying: Continue frying until the fish is fully cooked and the aromatics are fragrant and slightly caramelized. This process enhances the overall flavor profile of the dish.
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Drain and Serve: Once cooked, carefully remove the fish from the oil and place them on a plate lined with paper towels to drain excess oil.
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Enjoy: Serve the Ikan Samu Haruan hot, accompanied by steaming white rice for a delightful meal that captures the essence of Banjar cuisine. Enjoy this flavorful dish with family and friends, creating memories that linger as long as the tastes.
This traditional dish not only showcases the fresh, delicate flavors of the fish but also highlights the aromatic qualities of the spices and herbs typical of Banjar cooking. Perfect for sharing at gatherings or enjoying on a quiet evening, Ikan Samu Haruan is a true culinary treasure from the heart of Indonesia.
