Stir-Fried Salted Snakehead Fish (Tumis Asin Gabus)
Salted snakehead fish (ikan asin gabus) is a popular ingredient in Indonesian cuisine, known for its intense flavor that pairs beautifully with spices. This dish, Tumis Asin Gabus, balances the saltiness of the fish with the spiciness of chilies and the sweetness of onions. It’s quick, simple, and best enjoyed with a serving of hot steamed rice.
Ingredients
| Ingredient | Amount |
|---|---|
| Salted snakehead fish (Ikan Asin Gabus) | 1/2 kg |
| Shallots | 3 cloves, thinly sliced |
| Garlic | 2 cloves, thinly sliced |
| Red curly chilies (Cabe Merah Kriting) | 3 pieces, thinly sliced |
| Green curly chilies (Cabe Ijo Kriting) | 5 pieces, chopped coarsely |
| Onion (Bawang Bombay) | 1, sliced |
| Flavor enhancer (seasoning powder) | A pinch |
| Sugar | A pinch |
Instructions
| Step | Instructions |
|---|---|
| 1 | Soak the salted snakehead fish: To reduce the saltiness, soak the salted snakehead fish in hot water for approximately 3 minutes. Drain and set aside. |
| 2 | Prepare the aromatics: Slice the shallots, garlic, and red curly chilies thinly. This will help infuse their flavors into the oil. Coarsely chop the green chilies and onion to keep their texture slightly crunchy in the dish. |
| 3 | Sauté the aromatics: Heat a pan over medium heat and add a small amount of cooking oil. Sauté the sliced shallots, garlic, and red curly chilies until they become fragrant and slightly golden. |
| 4 | Add the fish: Once the aromatics are fragrant, add the soaked salted snakehead fish to the pan. Stir fry for a minute or two, then add a small amount of water to create a light sauce. Let it simmer gently. |
| 5 | Incorporate the green chilies and onion: Add the chopped green chilies and onion. Don’t chop them too finely; keeping them slightly coarse adds texture and ensures they remain crispy in the final dish. Stir gently. |
| 6 | Season the dish: Add a pinch of seasoning powder and sugar to balance the flavors. There’s no need to add extra salt, as the salted fish already provides enough saltiness. Taste and adjust if needed. |
| 7 | Finish and serve: Once the water has reduced and the fish is cooked through, turn off the heat. Your stir-fried salted snakehead fish is ready to serve! Enjoy with a side of steamed rice. |
Tips for Success:
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Soaking the fish: Soaking the salted fish in hot water for a few minutes helps mellow out the saltiness while maintaining the firm texture of the fish. You can adjust the soaking time depending on how salty you prefer the dish.
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Spice level: If you like it spicier, feel free to add more chilies or even throw in some bird’s eye chilies for an extra kick.
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Balance of flavors: The addition of sugar helps counterbalance the saltiness of the fish and the heat from the chilies, bringing a harmonious blend of flavors to the dish.
This simple stir-fry is not only packed with flavor but also delivers a delightful mix of textures, from the tender fish to the crunchy onions and chilies. A perfect accompaniment for a hearty meal!
