Ikan Gabus Masak Cabai Hijau (Snakehead Fish in Green Chili Paste)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

Untuk ikan:

• 750 gr Ikan gabus tanpa kepala, Minyak

• Air Jeruk nipis/lemon & Garam secukupnya

• 250-300 ml Air hangat

Haluskan:

• 20 gr (4) Bawang putih, 1 sm Ketumbar

• 35 gr (4) Bawang merah, ½ st Gula

• ½ st Lada, 2 cm Kunyit

Untuk sambal cabai hijau:

• 4 Daun jeruk-iris halus, 2 Daun salam

• 4 cm Lengkuas, 1 st Air jeruk nipis

• 1 Tomat hijau/2 Belimbing wuluh-potong2

• 4 Bawang merah-iris2 tipis, 2 Kemiri

• 10 Cabai hijau, 2 Bawang putih, 6 Rawit

• 1 st Gula, Minyak & Garam secukupnya

Cara membuat

• Cuci ikan gabus dengan air mengalir. Potong2 ikan melintang setebal 1-1½ cm. Balur ikan dengan air jeruk nipis/lemon & garam secukupnya. Larutkan bumbu halus utk ikan dng air hangat. Lumuri ikan dng bahan tsb & diamkan selama 15 mnt. Tiriskan lalu goreng di minyak panas yang banyak hingga kecoklatan. Angkat, tiriskan & sisihkan.

• Kukus/Rebus cabai2 sampai layu, tiriskan. Ulek halus bawang putih, kemiri, rawit & garam secukupnya. Beri cabai hijau, bawang mrh & gula. Ulek kasar kmd cicipi rasanya.

• Tumis daun jeruk, daun salam, lengkuas & sambal dng minyak panas secukupnya hingga harum. Beri tomat/belimbing, masak hingga mulai layu. Kucuri air nipis lalu masukkan ikan. Aduk hingga ikan tersaput bumbu dng merata. Sajikan.

Ingredients

For the fish:

• 750 gr Snakehead fish (without the head)

• enough Lime/Lemon juice & Salt

• 250-300 ml warm Water, Frying oil

Grind into a paste:

• 20 gr (4) Garlic cloves, ½ tsp Sugar

• 35 gr (4) Shallots, 2 cm Turmeric

• ½ tsp Pepper, 1 tbsp Coriander

For the green chili paste:

• 2 Bay leaves, 1 tsp Sugar, 2 Candlenuts

• 4 cm Galangal, 1 tsp Lime juice, frying Oil

• 1 Green tomato/2 Bilimbi fruit-sliced

• 4 Shallots-thinly sliced, 2 Garlic cloves

• 10 Green chilies, 6 Bird’s eye chilies

• 4 Kaffir lime leaves-thinly sliced, Salt

Directions

• Rinse the fish under running water. Slice fish vertically into ~ 1-1½ cm thickness. Rub them with enough lime/lemon juice & salt. Mix spices paste with warm water. Marinade the fish in the mixture for ~ 15 min. Take fish from the marinade out; deep fry them in hot frying oil until the color becomes golden brown. Remove from the heat; drain & set aside.

• Steam/Boil all chilies until wilted; drain. Finely grind garlic, candlenuts, bird’s eye chilies & enough salt. Add in green chilies, shallots, sugar & then roughly grind them. Check the taste.

• Sauté ground chili, galangal, kaffir lime & bay leaves with enough hot oil until fragrant. Add in the green tomato/bilimbi fruit; cook until it's wilted. Put in lime juice & then fried fish. Stir to combine them well. Remove from the heat & serve.

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