Grilled Snakehead Fish in Coconut Sauce (Santan Gabus Bakar)

Indulge in the rich flavors of Santan Gabus Bakar, a delightful Indonesian dish that combines tender snakehead fish with aromatic spices and creamy coconut milk. This recipe is not only a feast for the palate but also a showcase of traditional cooking techniques that bring out the best in each ingredient. Perfect for gatherings or a special family meal, this dish is sure to impress.

Ingredients

• 1 kg snakehead fish (ikan gabus), cleaned and prepared
• Juice of 1 lime (jeruk nipis) for marinating
• 3 cm fresh turmeric (kunyit), peeled and sliced
• 3 cm fresh ginger (jahe), peeled and sliced
• 3 cm galangal (lengkuas), peeled and sliced
• 1 stalk lemongrass (serai), white part only, smashed
• 5 pieces bay leaves (daun salam)
• 5 large red chilies (cabe merah besar), sliced
• 1/2 teaspoon coriander seeds (ketumbar)
• A pinch of black pepper (merica)
• 2 candlenuts (miri), or substitute with macadamia nuts
• 4 cloves garlic (bawang putih), minced
• 5 shallots (bawang merah), thinly sliced
• Salt to taste (secukupnya Garam)
• Palm sugar (gula merah), to taste (secukupnya)
• Seasoning powder (penyedap rasa), to taste (sesuai selera)
• Freshly grated coconut milk or instant coconut milk (santan kelapa parut/santan instan), as needed

Preparation Steps

1. Prepare the Fish: After thoroughly cleaning the snakehead fish, rub it with lime juice. This not only adds flavor but also helps to eliminate any fishy smell, ensuring a fresher taste.

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2. Grill the Fish: Grill the fish over charcoal or using a grill pan until it is cooked through but not charred. Aim for a gentle grilling to preserve its tender texture.

3. Make the Spice Paste: In a blender or food processor, combine turmeric, ginger, galangal, chilies, candlenuts, garlic, and shallots, blending until you achieve a smooth paste. Exclude the lemongrass, galangal, and bay leaves for this step.

4. Sauté the Spices: In a pan over medium heat, add a little oil and sauté the spice paste until it turns golden brown and fragrant. This step is crucial as it deepens the flavors.

5. Add Coconut Milk: Pour in the freshly grated coconut milk or instant coconut milk, stirring continuously. Once combined, add the lemongrass and bay leaves to the mixture.

6. Combine and Simmer: Carefully place the grilled fish into the pan. Allow it to simmer gently, letting the flavors meld together. You should notice the mixture bubbling lightly.

7. Adjust Seasoning: Gently stir the dish to prevent the fish from breaking apart. Taste and adjust the seasoning with salt, palm sugar, and seasoning powder according to your preference.

8. Serve: Once the fish is well-coated and infused with the rich coconut sauce, it’s ready to be served. Present this dish with pride, alongside steamed rice or your favorite side dishes.

Enjoy!

This delightful Santan Gabus Bakar is sure to become a favorite in your culinary repertoire. The combination of spices and the richness of coconut milk create a dish that’s not only delicious but also a true reflection of Indonesian culinary heritage. Happy cooking, and enjoy your meal!