Spicy Tamarind Coconut Fish Stew

Ingredients

• 1 kg snakehead fish (cut into 6 pieces, with the head split into 2)
• 5 pieces of firm tofu, cut into cubes
• 5 shallots
• 3 cloves garlic
• 7 red bird’s eye chilies (adjust according to spice preference)
• 4 candlenuts
• 3 tomatoes, quartered
• 300 ml water
• 200 ml coconut milk
• 1 thumb-sized galangal, bruised
• Salt to taste
• Sugar to taste
• Optional: seasoning powder
• Lime juice (for marinating the fish)
• Fried shallots for garnish

Steps:

1. Marinate the snakehead fish with lime juice and a pinch of salt. Let it sit for 15 minutes, then rinse thoroughly until clean.

2. Grind shallots, garlic, red chilies, and candlenuts into a smooth paste using a mortar and pestle or a food processor.

3. In a large pot, bring the ground spice paste, sliced tomatoes, and bruised galangal to a boil with 300 ml of water.

4. Add the marinated snakehead fish and tofu to the pot. Cook over low heat until the liquid reduces.

5. Once the liquid has reduced, add coconut milk while stirring gently to prevent curdling. Bring to a gentle boil.

6. Taste and adjust the seasoning with salt, sugar, and optional seasoning powder according to your preference.

7. Garnish with fried shallots before serving.

8. Sour and Spicy Snakehead Fish Stew (Garang Asem Ikan Patin) is ready to be enjoyed.

This traditional Indonesian dish combines the tangy flavors of tamarind and tomatoes with the richness of coconut milk, creating a comforting stew that pairs perfectly with steamed rice.