Gabus Santan: A Rich and Flavorful Indonesian Dish
Gabus Santan, a traditional Indonesian dish, showcases the succulent flavors of fish cooked in a rich coconut milk sauce, harmonizing spices and aromatics for a delightful culinary experience. This recipe is perfect for those who appreciate the depth of Southeast Asian flavors.
Ingredients
| Ingredient | Quantity |
|---|---|
| Ikan gabus (snakehead fish) | 1 kg |
| Bawang merah (shallots) | 10 pieces |
| Bawang bombay (onion), sliced | ½ piece |
| Daun salam (bay leaves) | 1 piece |
| Cabe rawit (bird’s eye chili) | To taste (optional) |
| Gula merah (palm sugar) | ½ piece |
| Penyedap rasa (seasoning) | To taste |
| Santan (coconut milk) | 1 liter (from ½ coconut or instant) |
| Minyak goreng (cooking oil) | As needed |
| Daun kemangi (basil leaves) | To taste (optional) |
Spice Paste
| Spice | Quantity |
|---|---|
| Cabe rawit (bird’s eye chili) | 10 pieces |
| Bawang putih (garlic) | 2 cloves |
| Jahe (ginger), minced | ½ thumb-sized piece |
| Kunyit (turmeric), minced | ½ thumb-sized piece |
| Kemiri (candlenut) | 1 piece |
Instructions
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Prepare the Fish: Start by cleaning the ikan gabus thoroughly, ensuring it is free of any impurities. Once cleaned, heat oil in a pan and fry the fish until it is golden brown and crispy. Set aside on paper towels to drain excess oil.
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Sauté Aromatics: In the same pan, use the leftover oil to sauté the spice paste. Add the sliced onion and cook until fragrant. Incorporate the bay leaves and the chopped tomato (if desired), along with the palm sugar and seasoning. Stir well until the mixture is fragrant and the onions are translucent.
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Add Heat (Optional): If you enjoy a spicy kick, toss in whole bird’s eye chilies at this point. If not, you can skip this step.
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Incorporate Coconut Milk: Gradually add the coconut milk to the pan, stirring constantly to combine. Bring the mixture to a gentle simmer, ensuring it doesn’t boil too vigorously to prevent the coconut milk from separating.
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Combine with Fish: Once the coconut milk has warmed up and is simmering, gently place the fried fish into the sauce. Stir carefully to coat the fish with the aromatic coconut mixture, allowing it to absorb the flavors.
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Adjust Seasoning: Taste the dish and adjust the seasoning as necessary. Cook on low heat until everything is heated through, allowing the fish to soak up the rich flavors.
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Finish with Garnishes: When the dish is nearly ready, turn off the heat and fold in the fried shallots and fresh basil leaves for added flavor and texture.
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Serve: Plate your Gabus Santan and enjoy it with steamed rice for a complete meal.
Nutritional Information (per serving, approximate)
| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Protein | 30 g |
| Carbohydrates | 20 g |
| Fat | 18 g |
| Fiber | 2 g |
Tips for Success
- Fresh Ingredients: Using fresh fish and spices will significantly enhance the flavor of this dish. If possible, choose a locally sourced ikan gabus for the best results.
- Coconut Milk: If using canned coconut milk, make sure to shake it well before opening to combine the cream and liquid.
- Serving Suggestions: Gabus Santan pairs beautifully with steamed jasmine rice or a simple vegetable stir-fry, making it a versatile addition to any meal.
Enjoy the comforting taste of Gabus Santan, and let the vibrant flavors transport you to the heart of Indonesia! Happy cooking!
