Fragrant Indonesian Snakehead Fish Stew (Pindang Ikan Gabus)

Ingredients

• 2 pieces of snakehead fish (ikan gabus), cleaned and cut into portions
• Sliced Spices:
  • 2 red chilies
  • 1 thumb-sized piece of turmeric
  • 1 thumb-sized piece of ginger
  • 5 shallots
  • 2 cloves of garlic
  • 1 stalk of lemongrass (white part only)
  • 3 starfruit (belimbing wuluh)
• Additional Ingredients:
  • 5 bird’s eye chilies
  • 3 bay leaves
  • A handful of Thai basil leaves (daun kemangi)

Instructions

1. Prepare the Broth: Begin by boiling water in a pot and seasoning it with salt. Once the water reaches a rolling boil, add the sliced spices (red chilies, turmeric, ginger, shallots, garlic, lemongrass, and starfruit).

2. Add More Flavors: When the water returns to a boil, incorporate the bay leaves and bird’s eye chilies into the pot. Allow these ingredients to simmer until they are tender and aromatic.

3. Cook the Fish: Gently place the fish pieces into the pot. For a more tender fish, cook for about 3 minutes. If you prefer a firmer texture, you can extend the cooking time. Be sure to taste the broth and adjust the seasoning as needed.

4. Serve: Arrange the Thai basil leaves on a serving bowl or plate. Pour the hot fish and broth over the basil leaves, ensuring that the dish is served immediately while still warm.

Enjoy this savory and fragrant Indonesian dish that combines the rich flavors of traditional spices with the delicate taste of snakehead fish.