Gulai Ikan Gabus Panggang
Ingredients
| Ingredient | Quantity |
|---|---|
| Ikan Gabus (Snakehead Fish) | 600 grams |
| Garlic | 5 cloves |
| Shallots | 5 cloves |
| Onion | 1 medium |
| Turmeric | 1 small piece |
| Ginger | 1 small piece |
| Coriander | ½ teaspoon |
| Candlenuts | 2 pieces |
| Lemongrass | 1 stalk |
| Kaffir lime leaves | To taste |
| Kara Coconut Milk | 65 ml |
| Salt | To taste |
| Sugar | To taste |
| Flavor enhancer | To taste |
| Lime | 1 piece |
| Chili | 1 piece |
| Tomato | 1 piece |
Instructions
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Prepare the Fish: Cut the ikan gabus into three pieces, wash thoroughly, and rub with salt and lime juice. Grill the fish until golden brown.
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Make the Spice Paste: Slice the onion. In a mortar and pestle, grind together the chili, turmeric, coriander, shallots, garlic, candlenuts, and ginger into a smooth paste.
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Cook the Spices: In a pan, sauté the spice paste until fragrant. Add the lemongrass and kaffir lime leaves, followed by the coconut milk. Stir well.
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Season the Dish: Add sugar, salt, and flavor enhancer to taste, then gently introduce the grilled fish to the pan. Adjust seasoning as necessary.
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Finish the Dish: Incorporate the sliced onion and tomato, stirring gently for a few moments. Once everything is well combined, remove from heat.
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Serve: Enjoy your Gulai Ikan Gabus Panggang warm, perfect for pairing with rice.
This flavorful dish showcases the ultimate blend of spices, bringing the rich taste of grilled fish to the forefront of your culinary experience!
