Mangut Ikan Gabus: A Traditional Indonesian Delicacy

Mangut Ikan Gabus is a delightful dish that showcases the rich flavors of Indonesian cuisine, featuring the freshwater fish known as ikan gabus. This recipe combines a variety of aromatic spices and creamy coconut milk, resulting in a dish that is both comforting and flavorful. Let’s dive into the ingredients and steps needed to create this culinary masterpiece.

Ingredients

To prepare Mangut Ikan Gabus, you will need the following ingredients:

1 kg fresh ikan gabus (snakehead fish), cleaned and scaled
1 lime (for juicing)
10 green chilies (cabe hijau teropong), adjust to taste
5 bird’s eye chilies (cabe rawit), adjust to taste
6 shallots, peeled
5 cloves garlic, peeled
3 candlenuts (kemiri)
700 cc thick coconut milk (preferably from freshly grated coconut)
1 stalk lemongrass, bruised
1 piece of galangal (lengkuas), bruised
2 kaffir lime leaves (daun jeruk purut)
1 piece of ginger, bruised
1 teaspoon salt
Palm sugar (gula merah), to taste
300 cc cooking oil (for frying)

Instructions

Step 1: Preparing the Fish

Begin by seasoning the cleaned ikan gabus with salt, ensuring it is well coated. Then, rub the fish with the juice of one lime and allow it to marinate for about 15 minutes. This step enhances the flavor and helps to remove any fishy odor.

Step 2: Frying the Fish

In a frying pan, heat the cooking oil over medium-high heat. Once the oil is hot, carefully fry the marinated ikan gabus until it is golden brown and crispy. Set the fried fish aside to drain on paper towels, allowing excess oil to be absorbed.

Step 3: Preparing the Spice Paste

While the fish is frying, prepare the spice paste. In a food processor or mortar and pestle, blend the shallots, garlic, and candlenuts into a smooth paste. Slice the green and bird’s eye chilies thinly and set them aside.

Step 4: Cooking the Spices

In a large pot or deep skillet, heat about 4 tablespoons of cooking oil. Add the spice paste and sauté until it becomes fragrant, stirring frequently to avoid burning. Once the spices are aromatic, add the sliced chilies, bruised galangal, lemongrass, and kaffir lime leaves.

Step 5: Adding the Coconut Milk

Pour in the thick coconut milk and bring the mixture to a gentle simmer. Add salt and palm sugar, adjusting the sweetness according to your preference. Stir continuously until the coconut milk starts to boil.

Step 6: Combining Everything

Gently add the fried ikan gabus into the pot, being careful not to break the fish apart. Stir the fish into the sauce, ensuring it is well-coated. Simmer for a few more minutes, allowing the flavors to meld together, but take care not to let the coconut milk separate.

Step 7: Final Taste Check

Before serving, taste the dish and adjust the seasoning if necessary. You may want to add more salt or palm sugar, depending on your preference.

Step 8: Serving

Mangut Ikan Gabus is best enjoyed warm. Serve this dish with steamed rice and a side of fresh vegetables or a simple salad to balance the richness of the coconut milk and spices.

Nutritional Information

While specific nutritional information can vary based on ingredient brands and preparation methods, this dish is a wonderful source of protein from the fish, healthy fats from the coconut milk, and various vitamins and minerals from the spices and herbs used.

Indulging in Mangut Ikan Gabus not only delivers a taste of Indonesia’s culinary heritage but also brings warmth and comfort to the dining table. This recipe is perfect for gatherings, allowing you to share a piece of tradition with family and friends. Enjoy cooking and savoring this exquisite dish!