Crispy Salted Snakehead Fish with Spicy Petai Sambal

Ikan Asin Gabus Siram Sambal Pete: A Flavorful Delight

Ingredients:

• For the Fish:

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  • 2 pieces of salted snakehead fish (ikan asin gabus)

• For the Pete:

  • 2 bunches of petai (stink beans)

• For the Sambal:

  • 20 red bird’s eye chilies (cabe rawit merah)
  • 10 red chilies (cabe merah)
  • 5 shallots (bawang merah)
  • 2 cloves of garlic (bawang putih)
  • 1 teaspoon shrimp paste (terasi)
  • Sugar and salt to taste

Instructions:

1. Prepare the Fish: Begin by thoroughly washing the salted snakehead fish to remove any excess salt. Once cleaned, deep-fry the fish until golden brown and crispy. Set aside on a paper towel to drain any excess oil.

2. Make the Sambal: In a blender or mortar, combine the red bird’s eye chilies, red chilies, shallots, garlic, and shrimp paste. Blend the ingredients until they form a smooth paste.

3. Cook the Sambal: In a pan, heat a little oil and sauté the sambal mixture. Add the peeled petai and stir-fry until fragrant. Season the sambal with sugar and a pinch of salt, adjusting to taste as necessary.

4. Combine: Once the sambal is cooked to perfection, pour it generously over the crispy fried salted fish, ensuring every bite is infused with the vibrant flavors of the sambal.

5. Serve: Enjoy this delightful dish with steamed rice, allowing the rich, savory flavors to elevate your meal.

Tips:

• For an extra kick, feel free to adjust the number of chilies based on your spice preference.
• This dish pairs wonderfully with fresh vegetables or a side salad for a complete meal experience.

Embrace the bold and unique flavors of Ikan Asin Gabus Siram Sambal Pete, and let each bite transport you to the heart of traditional Indonesian cuisine. Enjoy!