Papeda with Snapper in Yellow Sauce
Papeda is a traditional dish from the eastern part of Indonesia, often paired with a rich fish soup. In this recipe, we are using snapper cooked in a vibrant yellow sauce made with fragrant spices and fresh herbs. The chewy texture of papeda, made from sago, beautifully complements the delicate flavors of the snapper in this dish. Follow along for a hearty and soul-warming meal that showcases the richness of Indonesian cuisine.
Ingredients
| Ingredients for the Snapper and Yellow Sauce | Amount |
|---|---|
| Whole snapper (medium-sized) | 3 |
| Sago (for papeda) | As needed |
| Candlenuts (kemiri) | 4 |
| Garlic cloves | 7 |
| Shallots | 10 |
| Ground white pepper | 1 tbsp |
| Lemongrass stalks | 3 |
| Bay leaves (daun salam) | 3 |
| Lime leaves (daun jeruk) | 3 |
| Curly chilies or large red chilies | 4 |
| Fresh basil (kemangi) | A handful |
| Turmeric (fresh, about 1-inch length) | 1 piece |
| Ginger (fresh, about 1-inch length) | 1 piece |
| Galangal (fresh, about 1-inch length) | 1 piece |
| Tomatoes (medium-sized) | 4 |
| Bilimbi (belimbing wuluh) | 10 |
| Salt | To taste |
| Seasoning powder (optional) | To taste |
Nutritional Information (per serving)
| Nutrient | Approximate Value |
|---|---|
| Calories | 350 kcal |
| Protein | 30 g |
| Carbohydrates | 45 g |
| Fat | 10 g |
| Fiber | 5 g |
| Sodium | 600 mg |
Instructions
Step 1: Preparing the Snapper
- Clean the fish: Take the whole snapper and cut each one into three sections, ensuring you remove any scales and clean the fish thoroughly under running water.
- Prepare the vegetables: Slice the tomatoes and bilimbi into smaller pieces. Set these aside for later use.
Step 2: Making the Papeda (Sago Porridge)
- Boil water: Bring a large pot of water to a rolling boil.
- Prepare the sago: Rinse the sago pearls thoroughly in cold water, then transfer them into a large bowl.
- Mix with hot water: Gradually pour the boiling water into the bowl with the sago, stirring continuously as you pour. Keep stirring until the sago turns translucent and thick. The consistency should be smooth and glossy, a sign that it is cooked through. Set aside to cool slightly.
Step 3: Creating the Yellow Sauce
- Make the spice paste: Using a mortar and pestle or a food processor, grind the following ingredients into a smooth paste: shallots, garlic, candlenuts, ground pepper, turmeric, ginger, and red chilies.
- Prepare the aromatics: Lightly crush the lemongrass and galangal using the back of a knife to release their flavors.
Step 4: Cooking the Snapper in Yellow Sauce
- Sauté the spice paste: Heat a generous amount of cooking oil in a pan over medium heat. Once hot, add the spice paste and sauté until fragrant, about 3-5 minutes. Stir frequently to avoid burning.
- Add the aromatics: Add the crushed lemongrass, galangal, lime leaves, and bay leaves to the pan. Continue to sauté until the leaves and herbs release their fragrance.
- Add the snapper: Gently place the cleaned snapper pieces into the pan, ensuring they are coated with the spice mixture. Stir carefully to avoid breaking the fish.
- Season and simmer: Add salt and, if desired, seasoning powder to taste. Pour enough water into the pan to submerge the fish, then bring the mixture to a boil. Reduce the heat and allow the snapper to simmer for about 20 minutes, or until the fish is fully cooked and the broth has thickened slightly.
Step 5: Finishing the Dish
- Add the finishing touches: Once the snapper is cooked, stir in the sliced tomatoes, bilimbi, and fresh basil leaves. Allow them to cook for an additional 5 minutes, just until the tomatoes have softened and the basil is wilted.
- Taste and adjust: Taste the broth and adjust the seasoning if needed by adding more salt or seasoning powder.
Step 6: Serving the Papeda with Snapper in Yellow Sauce
- Plate the papeda: To serve, spoon the papeda into bowls. The papeda will be thick and stretchy, and it can be scooped into portions with a large spoon.
- Ladle the snapper and broth: Ladle the yellow snapper broth and fish over the papeda. Ensure that each portion gets a good mix of fish, vegetables, and broth.
- Garnish: For a final touch, garnish with a few fresh basil leaves and a wedge of lime, if desired.
Enjoy this hearty dish warm, and savor the combination of the soft, gelatinous papeda with the flavorful, aromatic snapper in yellow broth. It’s a perfect meal for sharing with family and friends on a chilly evening or any special gathering.
Selamat mencoba! (Happy cooking!) 😊
