Pindang Ikan Gabus: A Tangy Indonesian Delight
Ingredients:
- 500 grams of Snakehead Fish (Ikan Gabus)
- 1 liter of water
- 8 shallots (bawang merah)
- 8 cloves of garlic (bawang putih)
- 15 red chilies (cabe merah), or to taste
- 1/2 pineapple, peeled and cut into chunks
- 1 bunch of Thai basil (daun kemangi)
- Sugar, to taste
- Salt, to taste
Instructions:
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Prepare the Spice Paste: Begin by blending the shallots, garlic, and red chilies together until you achieve a smooth paste. This blend will form the aromatic base of your dish.
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Cook the Base: In a large pot, bring the water to a boil. Once boiling, add the freshly made spice paste along with sugar and salt. Stir well and let it simmer until the flavors meld together and the base becomes aromatic.
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Add Fish and Pineapple: Gently introduce the snakehead fish and pineapple chunks into the simmering broth. Allow the mixture to cook until the fish is tender and cooked through, which typically takes around 10-15 minutes depending on the size of the fish pieces.
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Incorporate the Basil: Add the Thai basil leaves to the pot. Continue cooking for a few more minutes, just until the basil leaves start to wilt and release their fragrance into the broth.
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Final Adjustments: Taste the soup and adjust the seasoning with additional sugar or salt if necessary.
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Serve and Enjoy: Ladle the Pindang Ikan Gabus into bowls, ensuring each serving gets a generous portion of fish, pineapple, and aromatic broth. Enjoy this refreshing Indonesian dish with steamed rice for a complete meal.
