Pindang Ikan Gabus: Spicy Snakehead Fish Stew with Pineapple

Pindang Ikan Gabus: A Flavorful Indonesian Delicacy

Ingredients:

• 1 medium-sized snakehead fish (ikan gabus)
• 400 ml water
• 1 tomato, cut into 6 wedges
• 1 handful of basil leaves (kemangi)
• 2 stalks of scallions, roughly chopped
• 1/4 pineapple, cut into chunks

Sliced Spices:

• 5-10 bird’s eye chilies (cabe rawit), left whole
• 5 large red chilies, roughly sliced
• 4 large green chilies, roughly sliced
• 2 stalks lemongrass, bruised
• 2 pieces galangal, bruised
• 2 pieces ginger, finely sliced
• 5 lime leaves, finely sliced
• 4 bay leaves, torn into pieces

Ground Spices:

• 5 curly red chilies
• 4 bird’s eye chilies
• 7 shallots
• 5 cloves garlic
• 1 piece turmeric, briefly charred and peeled

Additional Ingredients:

• 100 ml tamarind water or juice of 2 limes
• 1 tsp chicken bouillon powder
• 1 tbsp salt
• 1-2 tbsp granulated sugar
• 1 tsp ground black pepper
• 1.5 tbsp sweet soy sauce (kecap manis)

Instructions:

1. Prepare the Fish:

   • Clean the snakehead fish thoroughly. Rub the fish with lime juice and salt, then let it rest for a few minutes. This helps to remove any fishy odor.
   • To further clean, use a knife to scrape off the slimy skin from the head to the tail, and remove any blood around the head and the flesh. This step is crucial for eliminating any unwanted smell.
   • After cleaning, briefly boil the fish in water until it just begins to cook. Immediately turn off the heat and discard the water. Cut the fish into pieces.

2. Sauté the Spices:

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   • In a pan, sauté the sliced spices until they become aromatic. Next, add the ground spices and continue cooking until the mixture is fragrant.
   • Add the water and pineapple chunks to the pan. Let it come to a boil. Allow it to simmer for a few minutes to eliminate any raw spice odors.

3. Combine Ingredients:

   • Add the fish pieces to the pan along with the remaining spices, excluding the tomato, scallions, and basil leaves. Simmer over low heat to allow the flavors to meld.

4. Finish the Dish:

   • About 5 minutes before serving, incorporate the tomato wedges, scallions, and basil leaves. Continue to cook until the dish is boiling and all ingredients are well combined.

5. Serve:

   • Turn off the heat and let the dish rest briefly before serving. Enjoy this delicious Pindang Ikan Gabus with steamed rice for a satisfying meal.

This Pindang Ikan Gabus recipe highlights the rich and complex flavors of Indonesian cuisine, blending aromatic spices with tender fish and tropical pineapple. It’s a delightful dish that’s both savory and slightly sweet, perfect for any occasion.