Tangy Red Snapper in Spicy Tamarind Sauce

Kakap Asam Pedas Recipe

Ingredients:

• 1 whole red snapper (approximately 7 ounces), filleted
• 200 ml cooking oil
• 7 bird’s eye chilies, seeds removed
• 150 ml tamarind water
• 1 teaspoon cornstarch
• 3 kaffir lime leaves
• 1/2 teaspoon salt
• 3 tablespoons granulated sugar

For the Spice Paste:

• 3 cloves garlic
• 6 shallots
• 1 candlenut
• 1 thumb-sized piece of ginger
• 3 bird’s eye chilies

Instructions:

1. Prepare the Fish:

   • Fillet the red snapper and lightly season the fillets with a pinch of salt. Heat the cooking oil in a pan over medium heat, and fry the fish fillets until they are crispy and dry. Once done, set them aside.

2. Make the Spice Paste:

   • Blend or grind together the garlic, shallots, candlenut, ginger, and bird’s eye chilies into a smooth paste.

3. Cook the Spice Paste:

   • In the same pan used for frying the fish, add a bit of oil if needed, and sauté the spice paste along with the kaffir lime leaves until fragrant.

4. Prepare the Sauce:

   • Pour in the tamarind water and season with salt and sugar. Stir well and add the sliced bird’s eye chilies (without seeds). Mix everything together.

5. Thicken the Sauce:

   • Dissolve the cornstarch in a small amount of water and add it to the sauce. Stir continuously until the sauce thickens to your desired consistency.

6. Combine Fish and Sauce:

   • Gently fold the fried fish fillets into the sauce, ensuring they are well coated. Allow everything to simmer for a few minutes so the flavors meld together.

7. Serve:

   • Remove from heat and serve hot, garnished with fresh herbs if desired.

Enjoy your Kakap Asam Pedas, a vibrant and tangy dish that’s perfect for adding a zesty touch to any meal!