Spicy Tamarind Snakehead Fish (Pindang Ikan Gabus) Recipe

Pindang Ikan Gabus: Spicy and Tangy Delight

Ingredients:

• 500 grams of snakehead fish (ikan gabus), cleaned and cut into pieces
• 1 tablespoon of thick tamarind juice
• 1 teaspoon of salt
• 2 tablespoons of granulated sugar
• 1 small pineapple, chopped coarsely
• 3 stalks of Thai basil leaves (take only the leaves)
• Water, as needed

For the spice paste:

• 10 red chilies
• 8 bird’s eye chilies
• 5 shallots
• 5 cherry tomatoes
• 1 block of shrimp paste (terasi)

Instructions:

1. Prepare the Fish: Clean the snakehead fish thoroughly and cut it into bite-sized pieces. Set aside.

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2. Make the Spice Paste: Blend the red chilies, bird’s eye chilies, shallots, cherry tomatoes, and shrimp paste until smooth.

3. Cook the Fish: In a pot, combine the spice paste with the fish pieces. Add the salt, sugar, chopped pineapple, tamarind juice, and enough water to cover the fish.

4. Simmer: Place the pot over medium heat and bring the mixture to a boil. Let it simmer until the fish is cooked through and the flavors are well blended. Adjust seasoning as needed.

5. Add the Herbs: Once the fish is cooked, add the Thai basil leaves. Stir well and turn off the heat.

6. Serve: Enjoy the Pindang Ikan Gabus hot, ideally with warm rice. This dish’s simplicity and vibrant flavors make it a delightful meal.

Enjoy this dish hot and fresh, and savor the perfect balance of spicy and tangy flavors!