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Hari Raya recipe: JW Mariott Hotel Jakarta’s ‘ikan gabus asam pedas’
The term ikan gabus (snakehead fish) may instantly remind some to the classic Betawi treat gabus pucung.
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T
he 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)
Read also: Ramadhan recipe: The Westin Jakarta’s fish soup 51
Ingredients
- 200 gr snakehead fish
- 1 tbsp lime juice
- 1 tsp salt
- 1 turmeric leaf
- 2 cm galangal, crushed
- 2 stems of lemongrass, crushed
- 2 cm ginger, crushed
- 4 orange leaves
- 2 asam kandis
- 8 tomatoes
- 500 ml water
- 2 tbsp frying oil
Ground spices
- 100 gr ground red chili
- 12 shallot cloves
- 5 garlic cloves
Method
- Wash fish, smear with lime juice and salt. Let sit for 15 minutes and put aside.
- Grind spice material using blender.
- Heat oil, stir-fry ground spices until they emit out a pleasant smell.
- Add turmeric leaf, galangal, lemongrass, ginger, orange leaves, asam kandis and water. Boil.
- Put fish and cook on low heat until water thickens and fish is cooked for approximately 15 minutes.
- Add tomatoes, finish.
