Manado Red Snapper in Spicy Coconut Broth (Kakap Woku Belanga)
Ingredients:
- 1 whole red snapper (ikan kakap merah)
- 2 cloves garlic, minced
- 150 grams shallots, finely sliced
- Fresh ginger, to taste
- Fresh turmeric, to taste
- 5 candlenuts (kemiri), toasted
- 4 stalks lemongrass, bruised
- 7 kaffir lime leaves
- 10 red chilies, sliced
- 5 bird’s eye chilies (cabai rawit), sliced
- Tomatoes, to taste
- A handful of basil leaves (daun kemangi)
- Tamarind paste, to taste (can substitute with lime juice)
- Salt and sugar, to taste
- Water, as needed
Instructions:
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Prepare the Fish:
- Clean the red snapper thoroughly and rinse it under cold water. Rub the fish with lime juice to remove any fishy odor and set it aside for about 20 minutes.
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Prepare the Aromatics:
- In a pan, heat a little oil and sauté the shallots and garlic until fragrant. Add the lemongrass, kaffir lime leaves, and both red and bird’s eye chilies. Continue to sauté until the mixture is well combined and aromatic.
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Make the Spice Paste:
- In a blender or food processor, combine the fresh turmeric and toasted candlenuts. Blend until you achieve a smooth paste. Add this spice paste to the sautéed aromatics in the pan and cook for a few more minutes.
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Cook the Dish:
- Pour enough water into the pan to create a broth and bring it to a simmer. Add the cleaned red snapper to the pan. Let it cook for about 20 minutes, allowing the flavors to meld and the fish to cook through.
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Add Final Touches:
- Season the dish with salt and sugar to taste. Add fresh basil leaves and the tamarind paste (or lime juice) to balance the flavors. Add tomatoes towards the end of cooking to prevent them from breaking down too much.
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Serve:
- Once the fish is cooked and the flavors are well combined, remove the pan from heat. Serve the dish hot, garnished with additional basil leaves if desired.
Enjoy this aromatic and flavorful Manado Red Snapper in Spicy Coconut Broth as a delightful main course that showcases the vibrant flavors of Indonesian cuisine!
