Entree: Indonesia – Kalimantan – Gangan Asam (Sour tamarind-based fish and vegetable stew from Kalimantan)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 firm white fish steaks (snapper, mackerel, or similar), approx. 6 oz (170 g) each
- 3 tbsp (45 ml) tamarind paste dissolved in 3/4 cup (180 ml) warm water, strained (tamarind water)
- 4 cups (950 ml) water or fish stock
- 2 tbsp (30 ml) vegetable oil
- 6 shallots, thinly sliced (about 3 1/2 oz (100 g))
- 4 garlic cloves, crushed (about 0.42 oz (12 g))
- 1 tbsp (15 g) fresh turmeric, grated (or 1 tbsp (15 g) turmeric powder)
- 1 tbsp (15 g) galangal, thinly sliced
- 2 stalks lemongrass, bruised and cut into 2–3 pieces
- 3 red chilies, sliced (adjust to heat preference)
- 4 kaffir lime leaves, torn
- 2 medium tomatoes, quartered (about 8 oz (225 g))
- 1 cup (150 g) long beans or water spinach, cut into bite-size pieces
- 2 tbsp (30 g) palm sugar or light brown sugar
- 1 tbsp (15 ml) fish sauce or to taste
- 1 tsp (5 g) salt or to taste
- 1 tsp (5 g) toasted shrimp paste (belacan) optional, mashed
- Fresh cilantro or chopped daun kemangi (if available), for garnish

Show original ingredient measurements

- 4 firm white fish steaks (snapper, mackerel, or similar), approx. 6 oz (170 g) each
- 3 tbsp (45 ml) tamarind paste dissolved in 3/4 cup (180 ml) warm water, strained (tamarind water)
- 4 cups (950 ml) water or fish stock
- 2 tbsp (30 ml) vegetable oil
- 6 shallots, thinly sliced (about 100 g)
- 4 garlic cloves, crushed (about 12 g)
- 1 tbsp (15 g) fresh turmeric, grated (or 1 tbsp / 15 g turmeric powder)
- 1 tbsp (15 g) galangal, thinly sliced
- 2 stalks lemongrass, bruised and cut into 2–3 pieces
- 3 red chilies, sliced (adjust to heat preference)
- 4 kaffir lime leaves, torn
- 2 medium tomatoes, quartered (about 8 oz / 225 g)
- 1 cup (150 g) long beans or water spinach, cut into bite-size pieces
- 2 tbsp (30 g) palm sugar or light brown sugar
- 1 tbsp (15 ml) fish sauce or to taste
- 1 tsp (5 g) salt or to taste
- 1 tsp (5 g) toasted shrimp paste (belacan) optional, mashed
- Fresh cilantro or chopped daun kemangi (if available), for garnish

Instructions

1. If using tamarind paste, dissolve the paste in 3/4 cup (180 ml) warm water, mash and strain to extract the tamarind water; set aside. Prepare the aromatics: grate turmeric, slice galangal, bruise lemongrass, and slice shallots, garlic, and chilies.
2. In a large saucepan or pot, heat oil over medium heat. Sauté shallots and garlic until fragrant and translucent, about 3–4 minutes. Add grated turmeric, galangal, chilies, and toasted shrimp paste (if using) and sauté another 1–2 minutes until aromatic.
3. Add the bruised lemongrass, kaffir lime leaves, and the tamarind water to the pot. Pour in 4 cups (950 ml) water or fish stock and bring to a gentle boil. Add palm sugar and fish sauce, stir to dissolve.
4. Reduce heat and simmer the broth for 8–10 minutes to blend flavors. Taste and adjust sourness with more tamarind water or sweetness with sugar as needed; season with salt.
5. Add the fish steaks to the simmering broth and cook gently until the fish is just cooked through, about 6–8 minutes depending on thickness. Add the tomatoes and green vegetables in the last 2–3 minutes so they remain bright and tender-crisp.
6. Remove from heat. Discard lemongrass pieces and adjust seasoning with additional fish sauce or salt if necessary. Garnish with fresh cilantro or local herbs and serve hot with steamed rice.