Spicy Tamarind Snapper Soup Recipe

Spicy Tamarind Snapper Soup (Kakap Kuah Asam Pedas)

Ingredients:

• 1 whole snapper (ikan kakap)
• Cooking oil (as needed)
• Salt (to taste)
• Tamarind water (as needed)
• 2 red chilies
• 15 bird’s eye chilies
• 2 cloves garlic
• Water (as needed)
• Flavor enhancer (optional)
• Granulated sugar (to taste)
• 2 cm ginger
• 4 shallots
• For grinding:
  • Shallots
  • Garlic

Instructions:

1. Begin by thoroughly cleaning the snapper and rubbing it with salt to eliminate any fishy odor. Set aside.

2. Heat a generous amount of cooking oil in a frying pan. Once the oil is hot, add the snapper and fry until it is cooked through and golden brown. Remove from the pan and drain on paper towels.

3. While the fish is frying, prepare the spice paste. Grind the shallots and garlic into a fine paste. Slice the red chilies, bird’s eye chilies, and ginger thinly.

4. In a separate pan, heat a small amount of oil and sauté the ground shallots and garlic until fragrant. Add the sliced chilies and ginger to the pan and continue to sauté until the spices are well-cooked and aromatic.

5. Pour in the tamarind water and add flavor enhancer, if using. Sweeten with granulated sugar to taste. Add enough water to achieve your desired soup consistency and adjust the seasoning as needed. Allow the mixture to simmer for a few minutes.

6. Once the soup base is flavored to your liking, pour the spicy tamarind soup over the fried snapper.

7. Serve immediately with hot steamed rice for a complete and satisfying meal.

Enjoy this flavorful and tangy Spicy Tamarind Snapper Soup, perfect for a comforting lunch or dinner!