Sweet and Savory Grilled Snapper with Tempe in Rich Coconut Sauce

Semur with Grilled Snapper and Tempe

Ingredients:

• Grilled Snapper: 400 grams, cut into 8 pieces
• Tempe: 8 pieces, sliced

For the Spice Paste:

• 9 shallots
• 5 cloves garlic
• 1 cm nutmeg
• 30 black peppercorns (approximately)
• 4 large candlenuts
• 4 cm ginger
• 5 curly red chilies

For the Sauce and Seasoning:

• 700 ml coconut milk (from 1/4 coconut, mixed with water)
• Salt, to taste
• Sugar, to taste (a bit more than usual)
• Soy sauce, to taste
• Bouillon powder, to taste
• Cooking oil
• 2 kaffir lime leaves
• 2 bay leaves

Instructions:

1. Fry the Tempe and Snapper:

   • Heat oil in a pan and fry the tempeh and grilled snapper until they are partially cooked. Set aside.

2. Prepare the Spice Paste:

   • In a blender or food processor, combine shallots, garlic, nutmeg, black peppercorns, candlenuts, ginger, and curly red chilies. Blend until smooth.

3. Cook the Spice Paste:

   • Heat oil in a pan over medium heat. Add the spice paste and sauté until fragrant.

4. Make the Sauce:

   • Pour in the coconut milk and stir well to combine. Add the kaffir lime leaves and bay leaves.
   • Season with salt, sugar (use a bit more than usual), bouillon powder, and soy sauce. Since soy sauce can be costly, adjust the amount according to your preference. For a sweeter and thicker sauce, you can add more soy sauce.

5. Simmer:

   • Stir the mixture continuously and let it simmer until well combined. Taste and adjust the seasoning if needed.

6. Add Tempe and Snapper:

   • Reduce the heat to low and add the fried tempeh and snapper pieces to the pan. Gently coat the tempeh and snapper with the sauce, allowing them to absorb the flavors.

7. Final Simmer:

   • Increase the heat to medium and let the dish simmer until it reaches a boil. This step helps prevent spoilage.

8. Serve:

   • Once the dish is well-cooked and the flavors are infused, remove from heat. Serve hot and enjoy!

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