Pakasam: A Traditional Indonesian Fish Dish
Pakasam is a delightful and traditional Indonesian dish that beautifully highlights the flavors of ikan gabus (snakehead fish) and pepayu (another type of fish). This recipe, passed down through generations, allows you to enjoy the rich, aromatic taste of the marinated fish, often served fried and topped with crispy onions and chilies. Here’s how to prepare this scrumptious dish that embodies the essence of home-cooked Indonesian cuisine.
Ingredients
| Ingredient | Quantity |
|---|---|
| Ikan gabus dan pepuyu (snakehead fish) | 1/4 piece, cleaned and cut to your preference |
| Rice | 1 cup |
| Salt | 3 tablespoons |
Instructions
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Prepare the Rice:
- Begin by toasting the rice in a dry skillet over medium heat. Stir frequently until the rice turns golden brown, which should take about 10-15 minutes. Be careful not to burn it, as this will affect the flavor of your dish.
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Grind the Ingredients:
- Once toasted, allow the rice to cool slightly. Then, using a mortar and pestle or a spice grinder, finely grind the toasted rice along with the salt until you achieve a powdery consistency. This mixture will serve as the primary seasoning for the fish.
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Marinate the Fish:
- Coat the cleaned and cut ikan gabus and pepuyu with the ground rice and salt mixture. Ensure each piece of fish is thoroughly covered. Transfer the seasoned fish to an airtight container or glass jar, sealing it well to allow the flavors to meld. It’s ideal to let the fish marinate for at least a few hours, or overnight in the refrigerator for the best flavor.
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Cooking the Fish:
- When you’re ready to enjoy the dish, heat a generous amount of oil in a frying pan over medium heat. Fry the marinated fish pieces until they are crispy and golden brown, about 4-5 minutes on each side. Adjust the cooking time based on the thickness of your fish pieces to ensure they are fully cooked through.
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Prepare the Topping:
- While the fish is frying, slice some shallots, garlic, and a mix of red and green chilies (including bird’s eye chili for heat). In a separate pan, lightly fry these ingredients until they are fragrant and golden, then set them aside.
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Serve:
- Once the fish is cooked, arrange it on a serving plate. Generously sprinkle the fried shallots, garlic, and chilies over the top for an added crunch and flavor.
This Pakasam dish pairs wonderfully with steamed rice and a side of fresh vegetables or a spicy sambal for an authentic Indonesian dining experience. Enjoy this heartwarming recipe that captures the essence of home and tradition!
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 300-400 kcal (depending on cooking oil and fish cut) |
| Protein | 20-25 grams |
| Carbohydrates | 30-35 grams |
| Fat | 15-20 grams |
This dish not only offers a rich culinary experience but also brings a sense of nostalgia and warmth that comes from home-cooked meals. Enjoy making Pakasam and sharing it with family and friends for a taste of Indonesian tradition!
