Ikan Gabus Pucung
Ingredients:
- 1/2 kg snakehead fish (ikan gabus), cleaned and rubbed with lime juice
- 1/4 kluwek/pucung (remove the flesh and soak in hot water)
- 9 red chilies
- 15 red bird’s eye chilies (leave whole)
- 7 shallots
- 3 garlic cloves
- 5 candlenuts (roasted)
- 1 tbsp coriander seeds
- 1 piece of ginger (1-inch)
- 1 piece of turmeric (1-inch)
- 1 piece of galangal (1-inch)
- 1 stalk of lemongrass
- 3 kaffir lime leaves
- Cooking oil
- Salt to taste
- Sugar to taste
- Seasoning to taste
- 700 ml water
Steps:
- Fry the cleaned snakehead fish until it is crispy. Set aside.
- Blend or grind all the spices (red chilies, shallots, garlic, candlenuts, coriander seeds, ginger, turmeric, and galangal) into a paste.
- Heat some oil in a pan and sauté the spice paste until fragrant.
- Add the lemongrass and kaffir lime leaves to the pan and continue sautéing until aromatic.
- Pour in the water and the soaked kluwek/pucung. Bring the mixture to a boil.
- Once the mixture is boiling, add salt, sugar, seasoning, and the whole bird’s eye chilies.
- Add the fried snakehead fish to the boiling mixture.
- Let it simmer for a few minutes to allow the flavors to meld together and the fish to absorb the spices.
- Once done, remove from heat and let it sit for a while for better absorption of flavors.
- Serve hot and enjoy your delicious Ikan Gabus Pucung.
Notes:
- For a richer flavor, let the dish sit for a while before serving.
- Adjust the amount of chilies to your preference for spiciness.
- Ensure the kluwek is well soaked and the inner flesh is soft before using.
Happy Cooking! Enjoy this traditional Indonesian delicacy with your loved ones.
