Kepala Kakap Bumbu Kuning (Yellow Snapper Head)

This delightful Indonesian dish, Kepala Kakap Bumbu Kuning, showcases the rich flavors of the snapper head, enhanced with a vibrant blend of spices and aromatics. Perfect for a family meal or a gathering with friends, this recipe combines simple ingredients to create an extraordinary taste experience.

Ingredients

For the Fish

• 2 Snapper heads (cut in half, resulting in 4 pieces)
• 2 Limes (for juicing)

Spice Paste

• 15 Dried red chilies (Cabe Keriting)
• 8 Bird’s eye chilies (Cabe Setan)
• 8 Shallots (Bawang Merah)
• 5 Garlic cloves (Bawang Putih)
• 3 Candlenuts (Kemiri)
• 1 Thumb-sized piece of Turmeric (Kunyit)
• 1 teaspoon Coriander (Ketumbar)

Additional Ingredients

• 3 Bay leaves (Daun Salam)
• 3 Kaffir lime leaves (Daun Jeruk)
• 5 Bird’s eye chilies (for whole addition)
• 1 Thumb-sized piece of Galangal (Lengkuas)
• 1 Thumb-sized piece of Ginger (Jahe)
• 2 Stalks of Lemongrass (Sereh) (use 2 for smaller size)
• 1 tablespoon Tamarind paste (Air Asam Jawa)
• Salt, sugar, and seasoning (to taste)

Preparation Steps

1. Prepare the Snapper Heads:
   Begin by thoroughly cleaning the snapper heads. Then, rub them with the juice of the limes and a sprinkle of salt. Allow them to marinate for about 20 minutes; this will help eliminate any fishy odor.

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2. Make the Spice Paste:
   While the fish is marinating, prepare the spice paste. Combine the dried red chilies, bird’s eye chilies, shallots, garlic, candlenuts, turmeric, and coriander in a blender or mortar and pestle. Blend until you achieve a smooth paste.

3. Cook the Spice Paste:
   In a large pan or wok, heat some oil over medium heat. Add the spice paste and sauté until fragrant and cooked through. This should take around 5-7 minutes. Next, incorporate the lemongrass, bay leaves, kaffir lime leaves, galangal, and crushed ginger into the pan, stirring well.

4. Add the Snapper Heads:
   Once the spice mixture is aromatic, gently add the marinated snapper heads into the pan. Sauté them briefly to ensure the spices penetrate the fish.

5. Incorporate the Liquid:
   Pour in the tamarind paste along with enough water to create a sauce. Add the whole bird’s eye chilies for extra heat. Season with salt, sugar, and any additional seasoning to taste.

6. Simmer and Serve:
   Allow the mixture to come to a boil, then reduce the heat and let it simmer. This process will tenderize the snapper heads, making them soft and flavorful. Be cautious not to stir too often to prevent the fish from breaking apart.

7. Final Taste Check:
   After the dish has simmered and the flavors melded together, taste and adjust the seasoning if necessary. Once everything is well combined and the fish is tender, the dish is ready to serve.

Cooking Tips

• For best results, use a larger pan to prevent overcrowding and ensure even cooking.
• This dish pairs wonderfully with steamed rice and a side of fresh vegetables, making it a complete and satisfying meal.

Enjoy your Kepala Kakap Bumbu Kuning, a true representation of the vibrant and aromatic flavors of Indonesian cuisine! Happy cooking! 😊