Spicy Red Snapper Soup (Kakap Kuah Pedas)
Ingredients
| Ingredient | Quantity |
|---|---|
| Red Snapper | 2 fish |
| Basil Leaves | As needed |
| Shallots | 4 cloves |
| Garlic | 5 cloves |
| Lemongrass | 1 stalk |
| Kaffir Lime Leaves | 2 leaves |
| Bay Leaf | 1 leaf |
| Salt | To taste |
| Sugar | To taste |
| Pepper | To taste |
| Chili Peppers | 5 pieces (to taste) |
| Candlenuts | 3 pieces |
| Tomatoes | 2 pieces |
| Lime Juice | To taste |
Instructions
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Prepare the Fish: Clean the red snapper and marinate it with lime juice to eliminate any fishy odor.
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Fry the Fish: Fry the red snapper until half-cooked, adjusting the cooking time based on your preference for crispiness.
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Blend the Spices: In a blender, combine garlic, shallots, candlenuts, turmeric, and chili peppers to form a smooth paste.
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Sauté the Spices: Heat oil in a pan and sauté the blended spices until fragrant.
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Add Aromatics: Incorporate lemongrass, kaffir lime leaves, and bay leaf into the pan, sautéing until wilted.
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Create the Broth: Pour in enough water, then add tomatoes and whole chili peppers, seasoning with salt, sugar, and pepper to taste.
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Simmer with Fish: Gently add the fried red snapper into the broth, allowing it to soak up the flavors.
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Finish with Fresh Herbs: Add basil leaves and a squeeze of lime juice (optional based on preference).
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Serve: Let the flavors meld together before serving the spicy red snapper soup, garnished as desired.
Enjoy this vibrant and aromatic dish that beautifully balances the heat of the chili with the freshness of herbs, perfect for any occasion!
