Garang Asem Ikan Gabus Recipe
Ingredients:
- 1 medium-sized snakehead fish (ikan gabus)
- 1 small bunch of long beans (kacang panjang), cut lengthwise (optional)
- Juice of 1 lime
- 10 small red chilies (cabe rawit)
- Tamarind paste or bilimbi (I used tamarind paste)
- Ground Spices:
- 3 cloves of garlic
- 4 shallots
- 10 small red chilies (if you prefer less heat, you can reduce this)
- 1 teaspoon coriander seeds
- 1/4 teaspoon cumin seeds
- 2 candlenuts
- 1 thumb-sized piece of turmeric
- 1 thumb-sized piece of ginger
- 1 thumb-sized piece of galangal
- Salt, to taste
- Sugar, to taste
- Water, as needed
- Cooking oil, for sautéing
Instructions:
-
Prepare the Fish:
- Clean the snakehead fish thoroughly, removing scales and cutting it into pieces as desired. Rinse well.
- Squeeze the lime juice over the fish to remove any fishy odor and let it marinate briefly.
-
Prepare the Ground Spices:
- In a blender or food processor, combine garlic, shallots, red chilies, coriander seeds, cumin seeds, candlenuts, turmeric, ginger, and galangal. Blend until a smooth paste is formed.
-
-
Cook the Spices:
- Heat a small amount of cooking oil in a pan over medium heat. Add the ground spice paste and sauté until fragrant, stirring continuously to avoid burning.
-
Add Tamarind and Water:
- Incorporate the tamarind paste into the sautéed spices. Add enough water to create a sauce. Bring to a boil.
-
Add the Vegetables and Fish:
- Once the sauce starts boiling, add the long beans and fish pieces. Be careful not to stir too vigorously to prevent the fish from breaking apart.
- Add whole red chilies to the pot.
-
Season and Simmer:
- Season with salt and sugar according to your taste preferences. Allow the dish to simmer until the fish is cooked through and the flavors are well blended.
-
Serve:
- Transfer the Garang Asem Ikan Gabus to a serving bowl or plate. Enjoy this flavorful dish with steamed rice.
This Garang Asem Ikan Gabus brings a wonderful balance of tangy and spicy flavors, making it a delightful dish for any meal.
