Ingredients
| Ingredient | Quantity |
|---|---|
| Large Kembung Fish (cleaned) | 2 pieces |
| Lime Juice (for marinating) | To taste |
| Tofu (cut into small cubes) | 4 blocks |
| Galangal (crushed) | 1 segment |
| Lemongrass (crushed, white part) | 1 stalk |
| Red Chili (sliced diagonally) | 1 large |
| Bird’s Eye Chili (thinly sliced) | 5 pieces |
| Tomatoes (sliced) | 2 medium |
| Tamarind Water or Bilimbi (for sourness) | 1 tsp |
| Oyster Sauce | 1 tbsp |
| Salt | ½ tsp |
| Sugar | A pinch |
| Ground Pepper | ¼ tsp |
| Seasoning Powder | To taste |
| Water | 150 ml |
| Ground Spices: | |
| Yellow Spice Base | 2 tbsp |
Instructions
- Begin by marinating the cleaned fish with lime juice. Heat oil in a pan and fry the fish briefly until just cooked, then set aside.
- In the same pan, sauté the ground spices along with sliced shallots, crushed galangal, and lemongrass until fragrant.
- Add the sliced red and bird’s eye chilies to the pan, stirring to combine.
- Gently place the fried fish and tofu cubes into the pan, followed by the sliced tomatoes. Mix everything well to ensure even coating with the spices.
- Pour in the water and add the oyster sauce, stirring to combine. Season with salt, sugar, ground pepper, and seasoning powder. Adjust to taste.
- Allow the mixture to simmer until the sauce thickens and flavors meld, ensuring the fish and tofu are well-coated and infused with the aromatic spices.
- Once the sauce has reduced and the ingredients are nicely combined, serve hot and enjoy your flavorful Ikan Gabus Asem Pedas!
This recipe offers a delightful balance of spicy and sour flavors, perfect for a hearty meal.