Mangut Ikan Gabus: A Traditional Indonesian Dish
Indulge in the rich flavors of Mangut Ikan Gabus, a beloved Indonesian dish featuring fresh snakehead fish in a fragrant coconut milk broth. This recipe combines aromatic spices and herbs, making it a delightful addition to your culinary repertoire. Perfect for gatherings or a comforting family meal, let’s embark on this flavorful journey together.
Ingredients
| Ingredient | Quantity |
|---|---|
| Fresh snakehead fish (ikan gabus) | 1 kg, cleaned and scaled |
| Lime | 1, juiced |
| Green chilies (cabe hijau teropong) | 10 (or more, to taste) |
| Bird’s eye chilies (cabe rawit) | 5 (or more, to taste) |
| Shallots (bawang merah) | 6 cloves |
| Garlic (bawang putih) | 5 cloves |
| Candlenuts (kemiri) | 3 pieces |
| Thick coconut milk (santan kental) | 700 cc (preferably from fresh coconut) |
| Lemongrass (serai) | 1 stalk, bruised |
| Galangal (lengkuas) | 1 piece, bruised |
| Kaffir lime leaves (daun jeruk purut) | 2 leaves |
| Ginger (jahe) | 1 piece, bruised |
| Salt | 1 tsp |
| Palm sugar (gula merah) | to taste |
| Cooking oil | 300 cc |
Instructions
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Prepare the Fish: Season the cleaned snakehead fish with salt, then rub it with lime juice. Let it marinate for about 15 minutes to enhance the flavor.
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Fry the Fish: In a hot frying pan, add enough cooking oil and fry the marinated fish until it is golden brown and crispy. Remove and set aside.
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Make the Spice Paste: In a blender or food processor, blend the shallots, garlic, and candlenuts into a fine paste. Slice the green and bird’s eye chilies thinly.
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Combine the Aromatics: In a large pot, heat about 4 tablespoons of cooking oil over medium heat. Add the spice paste and sauté until fragrant. Stir in the sliced chilies, bruised galangal, lemongrass, and kaffir lime leaves.
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Prepare the Coconut Milk: Grate the fresh coconut and extract the thick coconut milk, measuring approximately 700 ml.
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Cook the Sauce: Pour the thick coconut milk into the pot with the sautéed spices. Add salt and palm sugar to taste. Stir continuously and bring the mixture to a gentle boil.
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Add the Fish: Carefully place the fried snakehead fish into the pot, ensuring it is submerged in the aromatic broth. Gently stir, taking care not to break the fish apart. Allow the dish to simmer, letting the flavors meld together, while avoiding boiling to prevent the coconut milk from separating.
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Taste and Adjust: After simmering for a few minutes, taste the sauce and adjust the seasoning as needed. You can add more salt or palm sugar according to your preference.
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Serve: Once everything is well combined and aromatic, remove from heat. Serve hot, garnished with fresh herbs if desired, alongside steamed rice for a complete meal.
Nutritional Information
| Nutrient | Per Serving |
|---|---|
| Calories | Approximately 350 |
| Protein | 25 g |
| Fat | 20 g |
| Carbohydrates | 12 g |
| Fiber | 3 g |
| Sodium | 600 mg |
Conclusion
Mangut Ikan Gabus is more than just a dish; it embodies the warmth of Indonesian hospitality and the vibrant flavors of its culinary traditions. Enjoy this comforting recipe at your next family meal or gathering, and let the rich tastes transport you to the heart of Indonesia. Happy cooking!
