Ikan Gabus Pedas Manis (Sweet and Spicy Snakehead Fish)
Dive into the vibrant flavors of Indonesian cuisine with this delightful recipe for Ikan Gabus Pedas Manis, a sweet and spicy snakehead fish dish that showcases the unique taste of fresh ingredients and aromatic spices. Perfect for those looking to explore new culinary adventures, this dish brings a fusion of flavors that will tantalize your taste buds.
Ingredients
| Ingredient | Quantity |
|---|---|
| Snakehead fish (Ikan Gabus) | 1 large, cut into pieces |
| Petai (stink beans) | 1 board |
| Tomato | 1 ripe |
| Red chilies (cabe merah keriting) | 7, adjusted for spice |
| Garlic | 4 cloves |
| Shallots (bawang merah) | 4 cloves |
| Galangal (lengkuas) | 2 cm, thinly sliced |
| Lemongrass (sereh) | 1 stalk |
| Kaffir lime leaves (daun jeruk) | 2 leaves |
| Palm sugar (gula jawa) | 2 tablespoons |
| Salt | To taste |
Nutritional Information
(Values may vary based on portion size and specific ingredients used)
| Nutrient | Amount per Serving |
|---|---|
| Calories | ~320 |
| Protein | ~28g |
| Fat | ~18g |
| Carbohydrates | ~16g |
| Fiber | ~4g |
Instructions
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Fry the Fish: Begin by frying the snakehead fish pieces in hot oil, ensuring that they are cooked through but not overly dry. Once cooked, set the fried fish aside on a plate, allowing any excess oil to drain off.
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Prepare the Spice Paste: In a blender or food processor, combine the garlic, shallots, ripe tomato, and red chilies. Blend until you achieve a smooth paste, allowing the flavors to meld beautifully.
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Sauté the Spices: In a large skillet or wok, heat a splash of oil over medium heat. Add the prepared spice paste to the pan, and sauté until fragrant and the oil begins to separate from the mixture. This step is crucial to develop the depth of flavor in your dish.
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Add the Aromatics: Toss in the petai, sliced galangal, lemongrass, and kaffir lime leaves. Stir-fry these ingredients for a few minutes until the petai is tender and the spices are aromatic.
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Season the Dish: Pour in a small amount of water to create a sauce, and then add the palm sugar and salt. Stir well to combine, and taste the sauce to adjust the seasoning as necessary. This balance of sweet and salty will be key to achieving that signature Indonesian flavor profile.
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Combine and Serve: Gently add the fried snakehead fish back into the skillet, ensuring that each piece is coated with the rich, aromatic sauce. Allow the fish to simmer for a few minutes, absorbing the flavors before serving.
This dish pairs beautifully with steamed rice and a side of fresh vegetables, offering a harmonious balance of tastes and textures that are sure to impress. Enjoy the delightful explosion of flavors in every bite of this Ikan Gabus Pedas Manis!
