Entree: Indonesia – Betawi Jakarta – Gabus Pucung (Betawi-style snakehead fish simmered in a dark, savory-sweet spiced sauce of sweet soy and tamarind)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

- 1 whole snakehead fish (gabus), cleaned and scored, approx. 2.2 lb (1.0 kg)
- 3 tbsp (45 ml) neutral oil (vegetable or peanut)
- 6 shallots, peeled and thinly sliced
- 4 cloves garlic, smashed and chopped
- 3 candlenuts, crushed (about 15 g)
- 1 tsp (5 g) toasted shrimp paste (terasi), optional
- 1 inch (2.5 cm) piece galangal, bruised
- 2 stalks lemongrass, bruised and tied
- 2–3 Indonesian bay leaves (daun salam) or 2 bay leaves
- 1/3 cup (80 ml) kecap manis (sweet soy sauce)
- 2 tbsp (30 ml) tamarind paste dissolved in 1/4 cup (60 ml) warm water
- 1 tbsp (15 g) palm sugar or brown sugar
- 2 cups (480 ml) water
- 1 tsp (5 g) salt, adjust to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1 tbsp (8 g) tapioca starch (or cornstarch) mixed with 2 tbsp (30 ml) water to make a slurry
- 2 scallions, sliced for garnish
- Fried shallots for garnish (optional)

Instructions

1. Heat oil in a wide, shallow pan or wok over medium heat. Sauté sliced shallots until translucent and lightly caramelized, about 6–8 minutes. Add garlic and crushed candlenuts and cook 1–2 minutes until aromatic.
2. Stir in toasted shrimp paste if using, then add galangal, lemongrass, and bay leaves. Pour in kecap manis, tamarind water, palm sugar, and 2 cups (480 ml) water. Bring to a simmer and taste; adjust sweetness or sourness by adding more palm sugar or tamarind water as needed.
3. Gently slide the cleaned whole fish into the simmering sauce (or add fillets if preferred). Spoon sauce over the fish so it is partially submerged. Cover and simmer gently for 12–18 minutes, basting occasionally, until the fish is cooked through and flakes easily.
4. Remove the fish carefully to a serving platter. Remove galangal and lemongrass stalks from the sauce. Bring sauce to a simmer and stir in the tapioca starch slurry to thicken, cooking 1–2 minutes until glossy.
5. Pour the thickened sauce over the fish, garnish with sliced scallions and fried shallots, and serve with steamed rice.