Asem Asem Ikan Kakap: A Tangy and Spicy Snapper Delight
Indulge in the vibrant and zesty flavors of Asem Asem Ikan Kakap, a traditional Indonesian dish featuring snapper in a tangy, spicy broth. This recipe blends the freshness of herbs and spices with the rich taste of fish, creating a delightful culinary experience that’s sure to excite your taste buds. Here’s how to make this delicious dish from scratch:
Ingredients:
- 1 whole snapper (ikan kakap), cleaned and gutted
- 5 cloves garlic
- 7 shallots
- 5 green tomatoes (tomat ijo), diced
- 10 bird’s eye chilies (cabe rawit setan)
- 5 curly green chilies (cabe ijo keriting)
- 1 bay leaf (daun salam)
- 3 kaffir lime leaves (daun jeruk)
- 1 stalk lemongrass (serai)
- 1 thumb-sized piece of ginger (jahe)
- 1 teaspoon tamarind paste (asam jawa)
- 1 lime (jeruk nipis), juiced
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon chicken or beef bouillon powder (kaldu bubuk)
- Water (as needed)
- Cooking oil
Instructions:
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Prepare the Fish: Start by squeezing the juice of the lime over the snapper. Let the fish marinate for about 10 minutes to absorb the tangy flavor.
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Slice the Aromatics: Thinly slice the garlic, shallots, and chilies. Dice the green tomatoes into small cubes.
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Sauté the Base: Heat some cooking oil in a pan. Add the sliced shallots and garlic, sautéing until they become fragrant and golden.
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Add Herbs and Spices: Once the aromatics are ready, incorporate the lemongrass, bay leaf, kaffir lime leaves, and ginger into the pan. Continue to cook until the spices release their aromatic flavors.
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Introduce the Chilies: Add the sliced bird’s eye chilies and curly green chilies to the pan, stirring them into the mixture.
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Simmer the Broth: Pour in enough water to cover the mixture. Stir in the tamarind paste, bringing the broth to a boil.
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Cook the Fish: Gently add the marinated snapper to the pot. Season with salt, sugar, and bouillon powder. Stir well to ensure the fish is evenly coated with the spices.
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Incorporate the Tomatoes: Add the diced green tomatoes to the pot. Mix everything thoroughly and let it cook until the tomatoes soften and blend into the broth.
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Final Adjustments: Taste the broth and adjust seasoning as needed. Let the dish simmer until the fish is cooked through and the flavors meld together beautifully.
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Serve: Serve your Asem Asem Ikan Kakap hot, enjoying it with steamed rice or as part of a larger meal.
This dish combines the tanginess of tamarind with the heat of chilies, making it a refreshing and invigorating meal. Perfect for those who love a bit of spice and zest in their culinary adventures. Enjoy! 😋😋😋
