Sweet and Spicy Kalimantan Papuyu Fish Stew

Certainly! Here’s a rewritten recipe for “Asam Manis Pedas Wadi Papuyu (Kalimantan)” tailored for the “Love With Recipes” site:

Asam Manis Pedas Wadi Papuyu (Kalimantan)

Ingredients

For the Wadi Papuyu:

• 1/2 kg papuyu fish, cleaned, scaled, and washed
• Salt, as needed (for curing the fish)

For the Sauce:

• 10 shallots, thinly sliced
• 4 garlic cloves, thinly sliced
• Bird’s eye chilies and curly red chilies, sliced on the diagonal (adjust to taste)
• 3 tomatoes, chopped
• Tamarind water, as needed
• Brown sugar, to taste
• White sugar, to taste
• Salt, to taste

Instructions

1. Prepare the Fish:

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   • Coat the cleaned papuyu fish with a generous amount of salt, ensuring it’s well covered.
   • Place the salted fish into a jar or airtight container and seal tightly. Let it cure in a cool, dry place for 1 to 2 days. The salt helps preserve the fish and prevent spoilage.

2. Clean the Fish:

   • After the curing period, thoroughly wash and drain the fish to remove excess salt.

3. Optional Step:

   • If desired, you can fry the fish until golden brown before proceeding to the next step. This adds a crispy texture but is optional based on your preference.

4. Prepare the Sauce:

   • In a pan, heat a small amount of oil over medium heat. Sauté the sliced shallots and garlic until they are soft and fragrant.
   • Add the sliced chilies to the pan and continue to sauté for a minute.

5. Add the Flavors:

   • Stir in the brown sugar, white sugar, tamarind water, and salt. Mix well to combine all the ingredients.
   • Adjust the sweetness and sourness by adding more sugar or tamarind water, according to your taste preference.

6. Cook the Fish:

   • Add the cleaned (and optionally fried) papuyu fish to the pan. Pour in enough water to ensure the fish is partially submerged.
   • Gently stir to ensure the fish is well coated with the sauce. Cook over medium heat, stirring occasionally, until the sauce thickens and the fish is cooked through.

7. Finish and Serve:

   • When the sauce starts to reduce and thickens, add the chopped tomatoes. Cook until the tomatoes are softened but still hold their shape.
   • Taste the sauce and adjust seasoning if necessary.
   • Remove from heat once the tomatoes are slightly wilted.

8. Serving:

   • Serve the Asam Manis Pedas Wadi Papuyu hot, either on a plate or in a bowl.
   • Accompany with steamed white rice for a complete meal.

This vibrant and flavorful dish from Kalimantan combines the tanginess of tamarind with the sweetness and spiciness of the sauce, creating a memorable culinary experience. Enjoy this traditional recipe that beautifully showcases the rich flavors of Indonesian cuisine.