Indonesian Yellow Snapper Head Stew (Kepala Kakap Masak Kuning)

Kepala Kakap Masak Kuning (Yellow Snapper Head Stew)

Ingredients:

• 1 whole snapper head
• Red chili peppers and bird’s eye chili peppers (to taste)
• 3 shallots
• 2 cloves garlic
• 1 thumb-sized piece of turmeric
• 1 thumb-sized piece of ginger
• Salt and sugar (to taste)
• 750 ml water
• Tamarind (to taste)
• Sliced green onions

Instructions:

1. Prepare the Snapper Head:
   Begin by cutting the snapper head into four pieces. Rinse thoroughly under cold water to ensure it is clean.

2. Prepare the Spice Paste:
   Blend or grind the red chili peppers, bird’s eye chili peppers, shallots, garlic, turmeric, and ginger into a smooth paste.

3. Cook the Spice Paste:
   Heat a little oil in a pot over medium heat. Add the spice paste and sauté until it becomes fragrant and starts to release its aroma.

4. Add Water and Snapper Head:
   Pour 750 ml of water into the pot with the spice paste. Bring to a boil, then add the pieces of snapper head.

5. Season and Simmer:
   Once the stew starts to boil, season with salt and sugar to taste. Add tamarind to your preference for a tangy flavor. Stir in the sliced green onions.

6. Finish Cooking:
   Let the stew simmer until the snapper head is fully cooked and the flavors meld together, about 10-15 minutes.

7. Serve:
   Remove from heat and serve hot, garnished with additional green onions if desired. Enjoy this flavorful and aromatic Indonesian dish!

This dish, known for its vibrant yellow color and rich, spicy flavor, is a delightful way to enjoy snapper head in a savory stew.