Ikan Gabus Bumbu Kuning: A Delightful Indonesian Dish
Ikan Gabus Bumbu Kuning, a delectable Indonesian dish, is celebrated for its fragrant spices and rich, creamy sauce. This traditional recipe features the snakehead fish, known for its firm and flavorful meat, simmered in a delightful yellow spice blend that is both aromatic and vibrant. Whether you’re looking to impress at a family gathering or simply treat yourself to a unique culinary experience, this recipe will guide you through creating an authentic dish that embodies the essence of Indonesian cuisine.
Ingredients
Main Ingredients | Quantity |
---|---|
Snakehead fish (Ikan Gabus) | 4 fish |
Turmeric leaf (Daun Kunyit) | 1 leaf |
Galangal (Lengkuas) | 3 cm, crushed |
Bay leaves (Daun Salam) | 3 leaves |
Lemongrass (Serai) | 2 stalks, crushed |
Starfruit (Belimbing Wuluh) | 4 pieces, thinly sliced |
Medium tomato | 1, sliced |
Bird’s eye chili (Cabe Rawit) | 10 pieces, crushed |
Water | To taste |
Coconut milk (Santan) | 350 ml |
Lime (Jeruk Nipis) | To taste |
Cooking oil | 2 tablespoons |
Salt | To taste |
Sugar | To taste |
Spice Paste (Bumbu Halus)
Ingredients | Quantity |
---|---|
Shallots (Bawang Merah) | 10 pieces |
Green onions (Daun Bawang) | 4 pieces |
Dried red chili (Cabe Kering) | 8 pieces |
Ginger (Jahe) | 3 cm |
Turmeric (Kunyit) | 3 cm |
Instructions
-
Prepare the Fish:
Begin by cleaning the snakehead fish thoroughly, ensuring all the slime, scales, and innards are removed. Once cleaned, rub the fish with lime juice and salt to eliminate any fishy odor. Allow it to marinate for about 10 minutes, letting the flavors infuse into the fish. -
Make the Spice Paste:
In a blender, combine the shallots, green onions, dried red chili, ginger, and turmeric. Blend these ingredients into a smooth paste, adding a little water if necessary to achieve a creamy consistency. -
Cook the Aromatics:
Heat the 2 tablespoons of cooking oil in a large pan or skillet over medium heat. Once the oil is hot, add the crushed lemongrass, galangal, and bay leaves. Sauté the mixture, stirring continuously until fragrant. -
Combine Fish and Spice Paste:
Add the blended spice paste to the pan, stirring it into the aromatic mixture. Next, gently place the marinated fish into the pan, allowing it to cook with the spices for a few minutes until it starts to soften. -
Add Water and Simmer:
Pour in just enough water to cover the fish partially. Stir gently to combine everything, then cover the pan with a lid. Let it simmer until the fish is nearly cooked through, allowing the spices to penetrate the flesh. -
Incorporate Coconut Milk:
Once the fish is tender, reduce the heat slightly and pour in the coconut milk. Stir the mixture carefully to ensure it is well combined. Season with salt and sugar to taste, balancing the flavors to your liking. -
Finish with Vegetables:
After the coconut milk has warmed up and combined beautifully with the spices, add the sliced starfruit, tomato, and crushed bird’s eye chili. These ingredients will provide a delightful contrast in flavor and texture, enhancing the dish’s overall profile. Allow it to simmer for an additional few minutes, then taste and adjust the seasoning if necessary. -
Serve:
Once all the ingredients are perfectly cooked and the sauce has thickened to your preference, remove the pan from the heat. Serve the Ikan Gabus Bumbu Kuning warm, garnished with fresh lime wedges on the side for an extra burst of citrusy flavor.
Nutritional Information (Per Serving)
Nutrient | Amount |
---|---|
Calories | Approximately 300 kcal |
Protein | 30 g |
Carbohydrates | 10 g |
Dietary Fiber | 3 g |
Sugars | 2 g |
Total Fat | 15 g |
Saturated Fat | 10 g |
Sodium | 200 mg |
This Ikan Gabus Bumbu Kuning recipe captures the heart of Indonesian cooking with its aromatic spices and creamy texture, making it a perfect centerpiece for any meal. Enjoy the delightful flavors that come together in this traditional dish, and share the experience with loved ones, creating memories around the dinner table. Happy cooking!