Spicy Padang-Style Grilled Carp with Green Beans

Pangek Ikan Mas Bukittinggi (Padang-style Grilled Carp)

This delightful dish hails from the rich culinary tradition of West Sumatra, Indonesia, known for its bold flavors and aromatic spices. Pangek Ikan Mas Bukittinggi, a traditional Padang recipe, features grilled carp simmered with fresh green beans, aromatic herbs, and a savory spice blend. Here’s how you can recreate this flavorful dish in your own kitchen.

Ingredients:

• 1 kg Carp (Ikan Mas), cleaned and gutted
• 500 g Green Beans (Buncis), trimmed and left whole
• 2 Bay Leaves (Daun Kunyit)
• 100 g Red Curly Chilies (Cabe Merah Keriting), seeds removed
• 3 Cloves Garlic (Bawang Putih)
• 6 Shallots (Bawang Merah)
• 2-Inch Piece Galangal (Lengkuas)
• 2-Inch Piece Ginger (Jahe)
• 2-Inch Piece Turmeric (Kunyit)
• 10 Candlenuts (Kemiri)
• 1 Lime (Jeruk Nipis), or use lemon as a substitute
• Salt and Sugar, to taste
• 500 ml Water

Instructions:

1. Prepare the Fish:

   • Clean and rinse the carp thoroughly. Ensure it is properly gutted and scaled.

2. Prepare the Vegetables:

   • Clean the green beans and leave them whole.

3. Make the Spice Paste:

   • In a blender or food processor, combine the red chilies, garlic, shallots, galangal, ginger, turmeric, and candlenuts. Blend until a smooth paste forms.
   • Squeeze the lime and add its juice to the paste. Mix well.

4. Prepare the Cooking Liquid:

   • In a mixing bowl, combine the spice paste with 500 ml of water. Add salt and sugar to taste, then stir to combine.

5. Assemble the Dish:

   • Line the bottom of a large pan or wok with bay leaves.
   • Arrange the green beans on top of the bay leaves.
   • Place the cleaned carp on top of the green beans.
   • Pour the spice mixture evenly over the fish and green beans.

6. Cook the Dish:

   • Cover the pan with a lid and cook over medium heat until it starts to boil.
   • Once boiling, remove the lid and occasionally spoon some of the cooking liquid over the fish to keep it moist.
   • Reduce the heat to low and simmer until the liquid reduces and the flavors meld, adjusting seasoning with salt and sugar as needed. The longer it simmers, the richer the flavor will become.

7. Finish Cooking:

   • Occasionally lift and gently shake the pan to ensure the contents cook evenly and do not stick to the bottom.
   • For a more intense flavor, allow the dish to cook until most of the liquid evaporates, concentrating the flavors.

8. Serve:

   • Serve hot with steamed rice or enjoy it as part of a larger meal with other Indonesian side dishes.

Variations:

• You can substitute the green beans with other vegetables such as long beans, ferns (pakis), or young jackfruit for different textures and flavors.

This recipe captures the essence of Padang cuisine with its robust spices and aromatic ingredients, bringing a taste of Indonesia to your table. Enjoy your cooking adventure with this savory and aromatic dish!