The Jakarta Post
The term ikan gabus (snakehead fish) may instantly remind some to the classic Betawi treat gabus pucung. However, this time JW Mariott Hotel Jakarta has decided not to present the fish in that way and use a spicy, sour seasoning instead.
“I want to show a different fish. It is almost rare to see this fish, even in traditional markets,” said Herman Faisal, sous chef at JW Mariott Hotel Jakarta. Herman advised picking fresh fish that have good texture, color and eye conditions.
Herman also said that one can substitute the asam kandis with lemon juice, asam jawa, belimbing wuluh or other materials to obtain the sour taste. Meanwhile, those wanting a spicier flavor may add more chili during cooking. (kes)
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