Sweet and Spicy Snakehead Fish Recipe
Ingredients:
- 1 large snakehead fish (ikan gabus), cut into pieces
- 1 board of petai (stink beans)
- 1 ripe tomato
- 7 red curly chilies
- 4 cloves garlic
- 4 shallots
- 2 cm galangal, thinly sliced
- 1 stalk lemongrass
- 2 kaffir lime leaves
- 2 tablespoons palm sugar (gula jawa)
- Salt, to taste
Instructions:
-
Fry the Fish:
- Heat oil in a pan over medium heat. Fry the snakehead fish pieces until golden brown, taking care not to overcook them. The fish should remain moist. Remove from the pan and set aside.
-
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.
-
Cook the Spice Paste:
- In the same pan used for frying the fish, add a little more oil if necessary. Heat over medium heat and add the blended spice paste. Sauté until the paste becomes fragrant and the oil begins to separate.
-
Add Aromatics and Petai:
- To the pan, add the petai (stink beans), galangal slices, kaffir lime leaves, and lemongrass. Continue to sauté until the petai starts to soften and the spices are well cooked.
-
Season the Sauce:
- Add a small amount of water to the pan to create a sauce. Stir in the palm sugar and salt. Adjust the seasoning according to your taste.
-
Combine with Fish:
- Gently place the fried fish pieces back into the pan with the sauce. Let everything simmer together for a few minutes to allow the flavors to meld and the fish to absorb the sauce.
-
Serve:
- Serve the sweet and spicy snakehead fish hot with steamed rice or as part of a larger meal. Enjoy the rich and aromatic flavors of this Indonesian delicacy!
This dish brings together the savory taste of fried fish with a vibrant, sweet, and spicy sauce, creating a delightful balance that will surely impress at any meal.
