Indonesian Snapper in Spiced Yellow Broth with Sago

Papeda Kakap Kuah Kuning
Papeda Kakap Kuah Kuning is a delectable Indonesian dish that combines tender snapper fish with a rich, flavorful yellow soup served with a unique, glutinous starch called papeda. This dish is both hearty and comforting, perfect for a satisfying meal. Here’s how to recreate this delightful recipe:

Ingredients:

• 3 snapper fish (cleaned and cut into 3 parts each)
• Sago (soaked and cleaned)
• 4 candlenuts
• 7 cloves garlic
• 10 shallots
• 1 tablespoon ground black pepper
• 3 stalks lemongrass (bruised)
• 3 bay leaves
• 3 kaffir lime leaves
• 4 red chilies (or large chilies)
• Kemangi leaves (lemon basil)
• 1-inch piece turmeric
• 1-inch piece ginger
• 1-inch piece galangal
• 4 tomatoes (diced)
• 10 starfruit (sliced)
• Salt (to taste)
• Seasoning powder (to taste)
• Oil (for frying)

Instructions:

1. Prepare the Fish and Sago:

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   • Cut the snapper fish into three parts and rinse them thoroughly.
   • In a large bowl, clean the sago under cold water and drain.
   • Boil water until it reaches a rolling boil. Slowly pour the boiling water over the cleaned sago, stirring continuously until the sago turns translucent, indicating it is fully cooked. Set aside.

2. Prepare the Spices:

   • Blend the shallots, garlic, candlenuts, ground black pepper, turmeric, ginger, and red chilies into a smooth paste.
   • Bruise the lemongrass and galangal, and set them aside.

3. Cook the Soup:

   • Heat oil in a pan over medium heat. Add the blended spice paste and sauté until fragrant.
   • Add the bruised lemongrass, galangal, kaffir lime leaves, and bay leaves to the pan.
   • Add the cleaned snapper pieces to the pan and stir well.
   • Season with salt and seasoning powder to taste. Add enough water to cover the fish, and let it simmer for about 20 minutes, or until the fish is cooked through and the flavors are well combined.

4. Finish the Dish:

   • Once the fish is cooked, add the kemangi leaves, sliced starfruit, and diced tomatoes.
   • Simmer for an additional 5 minutes to allow the flavors to meld.

5. Serve:

   • To serve, place a portion of the cooked sago in a bowl or plate. Ladle the yellow fish soup over the sago, ensuring some fish pieces and vegetables are included in each serving.
   • Enjoy the Papeda Kakap Kuah Kuning hot, as a comforting meal.

This flavorful dish is best enjoyed warm, showcasing the unique combination of sago and a savory, spiced fish broth. Perfect for sharing with family and friends, it brings a taste of Indonesian cuisine right to your table. Happy cooking! 😊