Crispy Snapper with Sweet Soy Chili Sauce (Kakap Crispy + Sambal Kecap)
This simple and delicious crispy snapper recipe, paired with a sweet soy chili sauce, is the perfect way to enjoy fresh fish with a delightful balance of flavors. The snapper is coated in a light batter, fried to golden perfection, and served with a spicy-sweet sambal kecap for a delightful kick. Easy to prepare and incredibly tasty, this dish is perfect for any occasion!
Ingredients
| For the Crispy Snapper | Amount |
|---|---|
| Fresh snapper fillet | 250 grams |
| Lime or lemon juice | 1 fruit |
| All-purpose seasoned flour (I use: Sajiku) | To taste |
| Water (iced) | As needed |
| Vegetable oil (for frying) | As needed |
| For the Sambal Kecap (Sweet Soy Chili Sauce) | Amount |
|---|---|
| Sweet soy sauce (adjust to taste) | 4 tablespoons |
| Bird’s eye chili (rawit setan), chopped | 10 pieces |
| Salt (to taste) | To taste |
| Cooking oil (for sautéing) | As needed |
Instructions
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Prepare the Snapper:
- Clean the snapper fillets thoroughly and remove any excess moisture.
- Squeeze the juice from the lime or lemon over the fillets. This helps eliminate any fishy odor and adds a subtle tangy flavor to the fish.
- Rinse the fish once more to remove the lime/lemon juice and pat dry with paper towels.
-
-
Coating the Fish:
- Prepare two types of flour:
- Wet Flour: Mix 1 tablespoon of all-purpose seasoned flour with 4 tablespoons of cold ice water.
- Dry Flour: Use more of the all-purpose seasoned flour, enough to coat the fish evenly.
- Dip the snapper fillet into the wet flour mixture, ensuring it is coated evenly.
- Gently dredge the fish in the dry flour, pressing lightly to ensure the flour sticks well to the surface of the fish.
- Prepare two types of flour:
-
Frying the Snapper:
- Heat enough vegetable oil in a frying pan over medium heat.
- Once the oil is hot, carefully place the snapper fillet in the oil, frying each side until it turns golden brown and crispy.
- Remove the fish from the oil and drain excess oil on a paper towel.
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Making the Sambal Kecap:
- In a small bowl, pour in the sweet soy sauce (kecap manis).
- In a small pan, heat some oil and sauté the chopped bird’s eye chilies (rawit setan) until fragrant, but not burnt.
- Carefully transfer the sautéed chilies along with their oil into the bowl of sweet soy sauce. Add a pinch of salt and stir well. Taste and adjust seasoning as needed.
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Serving:
- Serve the crispy snapper with a generous drizzle of sambal kecap over the top. The sambal kecap adds a perfect balance of sweetness, saltiness, and heat that enhances the crispy fish beautifully.
This Crispy Snapper with Sweet Soy Chili Sauce is perfect to serve alongside steamed rice, fried rice, or even a fresh salad. It offers a delightful contrast between the crunchy texture of the fish and the bold, spicy-sweet flavors of the sambal kecap. Enjoy this simple, yet flavorful dish that’s sure to impress!
