Gabus Asin Cabe Ijo: A Flavorful Indonesian Delight
Gabus Asin Cabe Ijo, a delectable dish from Indonesian cuisine, harmonizes the rich, salty flavors of salted snakehead fish with the vibrant heat of green chilies, creating a tantalizing experience for your taste buds. This recipe embraces simplicity while delivering a mouthwatering meal that can be served with steamed rice or enjoyed on its own. Follow the detailed instructions below to prepare this delightful dish, perfect for a family gathering or a special occasion.
Ingredients
| Ingredient | Quantity |
|---|---|
| Salted snakehead fish (ikan asin gabus), cut into cubes | 10 pieces |
| Green chilies (cabe ijo), sliced | 10 pieces |
| Red bird’s eye chilies (cabe rawit merah), sliced | 5 pieces |
| Shallots (bawang merah), sliced | 5 cloves |
| Garlic (bawang putih), sliced | 5 cloves |
| Onion (bawang bombai), sliced | ½ piece |
| Tomato, sliced | 1 small |
| Bay leaves (daun salam) | 2 leaves |
| Galangal (lengkuas), bruised | A thumb-sized piece |
| Lemongrass (sereh), bruised | A thumb-sized piece |
| Sugar | To taste |
| Chicken broth powder (optional) | To taste |
| Cooking oil for sautéing | 3 tablespoons |
| Water | As needed |
Nutritional Information
| Nutrient | Amount per serving |
|---|---|
| Calories | Approximately 280 |
| Protein | 20g |
| Total Fat | 15g |
| Carbohydrates | 15g |
| Dietary Fiber | 3g |
| Sodium | Varies (depending on fish) |
Instructions
-
Prepare the Salted Fish: Begin by soaking the salted snakehead fish cubes in water for a few minutes to reduce the saltiness. Rinse them thoroughly multiple times until the water runs clear, then set aside.
-
-
Sauté the Aromatics: In a large skillet or wok, heat the cooking oil over medium heat. Add the sliced shallots, garlic, and onion, and sauté until they become fragrant and translucent, about 3-5 minutes.
-
Add the Spices: Stir in the sliced green chilies, red bird’s eye chilies, and the sliced tomato. Sauté the mixture for an additional 2-3 minutes until the tomatoes soften.
-
Incorporate the Herbs: Toss in the bay leaves, bruised galangal, and lemongrass, allowing their flavors to infuse into the sautéed mixture. Stir well for about 1-2 minutes.
-
Introduce the Fish: Gently place the soaked and rinsed salted snakehead fish into the skillet. Pour in a small amount of water to help create a sauce, and add sugar to balance the flavors. If desired, sprinkle in the chicken broth powder for an extra depth of taste.
-
Simmer the Dish: Carefully stir the ingredients to combine, then let the dish simmer on low heat for about 10-15 minutes, or until the sauce reduces and thickens. Adjust the seasoning to your preference, noting that additional salt is generally unnecessary due to the fish’s inherent saltiness.
-
Final Touch: Once the sauce has thickened and the flavors meld together, remove the skillet from the heat. Taste one last time, and if necessary, add a touch more sugar or broth powder to suit your palate.
-
Serve: Plate your Gabus Asin Cabe Ijo and serve it warm, accompanied by a side of fluffy steamed rice to soak up the flavorful sauce. Enjoy this dish with your family and friends, sharing the vibrant tastes of Indonesian cuisine.
This Gabus Asin Cabe Ijo recipe offers a delightful journey into the heart of Indonesian flavors, combining the natural saltiness of fish with the vibrant and spicy notes of fresh chilies and aromatics. Whether for a weeknight dinner or a festive gathering, this dish is sure to impress and satisfy!
