Savory Indonesian Snakehead Fish Stew (Pindang Ikan Gabus)

Ingredients

Begin by heating a small amount of oil in a pan over medium heat. Add finely chopped red onions, garlic, and onion. Sauté until fragrant and golden brown.
Incorporate sliced chilies into the pan, followed by crushed ginger, galangal, turmeric, and lemongrass. Continue to sauté until the mixture turns a vibrant yellow and the spices release their aroma.
Add bay leaves to the pan and stir well, allowing the flavors to meld together.
Once the spices and aromatics have softened and become fragrant, pour in enough water to submerge the fish. Bring the mixture to a boil.
Season with salt and ground black pepper to taste. Adjust the seasoning with additional broth if desired, depending on your taste preferences.
Gently place the ikan gabus (snakehead fish) into the boiling broth. Allow it to cook until the fish is fully cooked and tender.
Add the chopped tomatoes to the pan, letting them cook briefly until they soften.
Serve the Pindang Ikan Gabus hot, garnished with crispy fried shallots for an extra touch of flavor.

Enjoy this aromatic and flavorful Indonesian fish dish with your favorite side dishes for a truly delightful meal.