Pindang Ikan Gabus: A Flavorful Indonesian Delight
Ingredients
- 1 medium-sized Gabus fish (or substitute with Patin fish)
- 1 stalk lemongrass, bruised
- 1 bunch basil
- 1 stalk green onion, roughly chopped
- 2 cherry tomatoes, quartered
- 3 Java bird’s eye chilies
- 1 liter water
- Pineapple, to taste
- Fine salt, to taste
Ground Spice Mix:
- 6 red chilies
- 4 shallots
- 1 clove garlic
- 1 piece ginger
- 1 piece galangal
- 1/2 piece turmeric
- 1 finger-length tamarind
- 1 tablespoon palm sugar
Instructions
-
In a large pot, combine the Gabus fish, water, bruised lemongrass, and the ground spice mix. Bring to a boil and cook until the fish is fully cooked and tender, allowing the flavors to meld beautifully.
-
Once the fish is cooked, add the basil, green onion, quartered cherry tomatoes, Java bird’s eye chilies, pineapple, and fine salt. Let it simmer for a few more minutes, allowing the fresh ingredients to infuse their flavors into the broth.
-
-
Once everything is well combined and heated through, remove from heat. Serve your Pindang Ikan Gabus hot, enjoying this vibrant and aromatic dish that showcases the essence of Indonesian cuisine.
Note
Feel free to substitute the Gabus fish with another type of fish, such as Patin, to suit your taste or availability. This dish is not only a celebration of flavors but also a heartwarming meal perfect for sharing with family and friends. Enjoy your culinary adventure with this delightful recipe!
