Ingredients
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For the Fish:
- 2 pieces of salted snakehead fish (ikan asin gabus)
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For the Pete:
- 2 bunches of petai (stink beans)
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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
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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.
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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.
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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.
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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.
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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!