Coconut Milk Snapper Soup (Kakap Kuah Santan ala Eike)
Get ready for a vibrant and flavorful journey with this Coconut Milk Snapper Soup (Kakap Kuah Santan), inspired by a traditional Indonesian dish with a personal twist from Eike. It’s an aromatic and creamy soup featuring fresh red snapper simmered with an array of spices, coconut milk, and a touch of sweetness. Perfect for those who love rich, savory dishes with a hint of tropical sweetness.
Ingredients
| Ingredient | Quantity |
|---|---|
| Fresh red snapper | 3 whole (cleaned and cut in half) |
| Bay leaves (Daun salam) | A few leaves |
| Lemongrass (Sereh) | 1 stalk, bruised |
| Fresh ginger (Jahe) | 1/2 inch piece |
| Candlenut (Kemiri) | 3 nuts |
| Red chilies (Cabe merah) | 10 chilies |
| Turmeric (Kunyit) | A small piece |
| Shallots (Bawang merah) | 8 cloves |
| Garlic (Bawang putih) | 5 cloves |
| Coriander (Ketumbar) | 1 teaspoon |
| Tomato (Tomat) | 1/2 tomato, diced |
| Kara coconut milk (Kara) | 1 box |
| Cooking oil | As needed for frying |
| Water | As needed |
| Sugar (Gula) | To taste |
| Royco seasoning (optional) | To taste |
For garnish:
| Ingredient | Quantity |
|---|---|
| Red onions (Bawang merah) | 1 medium, thinly sliced for frying |
| Cooking oil | For frying the onions |
Instructions
-
Prepare the Snapper:
Begin by cleaning and cutting the fresh red snapper into halves. Set them aside to drain. -
-
Blend the Spices:
In a blender or food processor, combine shallots, garlic, red chilies, candlenuts, ginger, turmeric, and coriander. Add a small amount of water if necessary, then blend everything until smooth. -
Sauté the Spices:
Heat some oil in a large pot over medium heat. Add the blended spice mixture and lemongrass stalk. Sauté the spices until they release their aromatic fragrances and turn golden brown. -
Simmer the Fish:
Add the snapper pieces to the pot, followed by the bay leaves. Pour in just enough water to cover the fish. Bring the mixture to a simmer, then cover and let it cook gently until the fish is tender and cooked through, about 20 minutes. -
Prepare the Garnish:
While waiting for the fish to cook, heat some oil in a pan and fry the thinly sliced red onion until crispy and golden brown. Set aside for garnish. -
Finish the Soup:
Once the fish is cooked, add the coconut milk (Kara) into the pot. Stir gently to combine, making sure the coconut milk doesn’t curdle. Be careful not to stir the fish too much to keep it intact. Add in the diced tomato, sugar, and Royco seasoning (if using) to taste. Continue simmering for 5 more minutes, allowing the flavors to meld together. -
Final Touches:
Taste and adjust the seasoning if necessary. Once the soup is ready, remove from heat. -
Serve:
Ladle the soup into bowls, then top with the fried crispy shallots. Serve hot and enjoy this aromatic coconut milk snapper soup!
Tips for Success:
- Freshness is Key: Use fresh, high-quality snapper for the best flavor. Fresh fish will make a huge difference in the taste of the dish.
- Spices: Adjust the amount of red chili depending on your heat preference. If you prefer a milder dish, reduce the amount of chilies or remove the seeds.
- Coconut Milk: Stir in the coconut milk gently to avoid curdling. If the soup becomes too thick, you can thin it out with a little more water or broth.
- Garnish: The crispy fried shallots add an extra layer of flavor and texture, so don’t skip this step.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~300 kcal |
| Protein | ~25 g |
| Fat | ~18 g |
| Carbohydrates | ~5 g |
| Fiber | ~1 g |
| Sugars | ~2 g |
This Coconut Milk Snapper Soup (Kakap Kuah Santan) is perfect for a cozy meal on a chilly day or as a special dish to impress family and friends. The balance of rich coconut milk, fragrant spices, and tender snapper creates a truly memorable meal that reflects the heart and soul of Indonesian cuisine. Enjoy!
