Spicy Indonesian Salted Snakehead Fish with Green Chilies

Gabus Asin Cabe Ijo: A Flavorful Indonesian Dish

Ingredients:

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• 10 pieces of salted snakehead fish (ikan asin gabus), cut into cubes, soaked, and rinsed
• 5 green chilies (cabe ijo), sliced
• 5 red bird’s eye chilies (cabe rawit merah), sliced
• 5 cloves of red onions, sliced
• 5 cloves of garlic, sliced
• 1/2 large onion (bawang bombai), sliced
• 1 small tomato, sliced
• 2 bay leaves (salam)
• A thumb-sized piece of galangal (lengkuas), smashed
• A thumb-sized piece of lemongrass (sereh), smashed
• A pinch of sugar, to taste
• Chicken bouillon powder (optional), to taste
• 3 tablespoons of cooking oil
• Water, as needed

Steps:

1. Prepare the Ingredients:

   • Begin by cutting the salted snakehead fish into bite-sized cubes. Soak and rinse them thoroughly to remove excess salt. Set aside.
   • Slice the green chilies, red bird’s eye chilies, red onions, garlic, and large onion. Cut the tomato into slices.

2. Sauté the Aromatics:

   • In a large skillet or wok, heat the cooking oil over medium heat.
   • Add the sliced red onions, garlic, and large onion. Sauté until they become fragrant and translucent.

3. Add the Chilies and Herbs:

   • Incorporate the sliced green chilies, red bird’s eye chilies, bay leaves, galangal, and lemongrass. Continue to sauté until the chilies are softened and the herbs release their aroma.

4. Create the Sauce:

   • Pour in a small amount of water to create a sauce base.
   • Add sugar to balance the flavors. Adjust the sweetness to your preference.

5. Combine with Fish:

   • Add the pre-fried salted snakehead fish cubes to the skillet. Stir gently to combine the fish with the aromatics and sauce.

6. Simmer and Season:

   • Allow the mixture to simmer until the sauce has reduced and thickened. Taste the dish and adjust the seasoning as needed. If desired, add chicken bouillon powder for additional flavor, but be cautious with salt as the fish is already salty.

7. Finish and Serve:

   • Once the sauce has thickened and the flavors are well-integrated, remove from heat.
   • Serve the Gabus Asin Cabe Ijo hot, accompanied by steamed rice or your favorite side dishes.

Enjoy this aromatic and spicy Indonesian dish that beautifully combines the richness of salted snakehead fish with a medley of vibrant chilies and aromatic herbs.