Spicy Snakehead Fish Stew with Lemongrass and Turmeric

Certainly! Here’s a rewritten recipe for Tempoya Gabus, tailored for the Love With Recipes site:

Tempoya Gabus (Spicy Snakehead Fish Stew)

Ingredients:

• 1/4 snakehead fish (ikan gabus)
• 1 tablespoon sugar (or to taste)
• 1 tablespoon salt
• 2 pieces of Tempoya (a traditional Indonesian spice blend)
• 2 stalks lemongrass (smashed)
• 1/2 teaspoon turmeric powder
• 4 bird’s eye chilies (c chopped)
• A handful of basil leaves (daun kemangi)
• A few kaffir lime leaves (daun jeruk)
• A few bay leaves (daun salam)
• A few turmeric leaves (daun kunyit)
• 500 ml water

Instructions:

1. Prepare the Base:

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   • Pour 500 ml of water into a pot and add the Tempoya spice blend.
   • Stir in the sugar and salt to the water, adjusting the seasoning to taste.

2. Flavor Development:

   • Add the chopped bird’s eye chilies, turmeric powder, and smashed lemongrass to the pot.
   • Bring the mixture to a boil, allowing the flavors to infuse the water.

3. Cook the Fish:

   • Once the broth is boiling, carefully add the snakehead fish to the pot.
   • Let it simmer until the fish is fully cooked and tender, ensuring the flavors have melded together.

4. Final Touches:

   • Add the basil leaves, kaffir lime leaves, bay leaves, and turmeric leaves to the pot. Allow them to cook briefly, infusing their fresh flavors into the stew.

5. Serve:

   • Once the fish is cooked and the broth is rich with flavors, remove the pot from heat.
   • Serve the Tempoya Gabus hot, garnished with additional fresh basil if desired.

Enjoy this flavorful Indonesian stew that combines aromatic spices with the tender goodness of snakehead fish. Perfect for a hearty and satisfying meal!

Feel free to adjust the amount of chilies and sugar according to your taste preferences. Enjoy your cooking adventure!