Fried Snapper with Yellow Spice Marinade (Kakap Goreng Bumbu Kuning)
Ingredients
| Main Ingredients | Quantity |
|---|---|
| Red snapper (cut into 3 pieces, cleaned) | 2 whole snapper |
| Vegetable oil for frying | As needed |
| For the Marinade | Quantity |
|---|---|
| Fresh turmeric (2 cm piece) | 2 cm piece |
| Fresh ginger (1 cm piece) | 1 cm piece |
| Fresh galangal (1 cm piece) | 1 cm piece |
| Coriander seeds | 1 teaspoon |
| Garlic cloves | 3 cloves |
| Shallots | 4 shallots |
| Salt | To taste |
| Water (for blending) | As needed |
Instructions
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Prepare the Marinade: Begin by blending the fresh turmeric, ginger, galangal, coriander, garlic, shallots, and salt in a blender. Add a small amount of water, just enough to help the ingredients blend into a smooth paste.
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Marinate the Fish: Transfer the blended spice mixture into a container (such as a Tupperware) and coat the fish thoroughly. Cover the container and refrigerate the fish for about 30 minutes to allow the flavors to absorb into the fish.
-
Fry the Fish: After the fish has marinated, heat enough vegetable oil in a frying pan over medium heat. Fry the fish in the hot oil until golden brown and crispy on both sides, about 5-7 minutes per side, depending on the thickness of the fish pieces.
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Serve: Once the fish is perfectly fried, remove it from the oil and drain any excess oil. Serve your golden fried snapper hot with sambal (spicy chili sauce) and a side of sautéed vegetables or fresh greens as accompaniments.
Nutritional Information (approximate per serving)
| Nutrient | Amount per serving |
|---|---|
| Calories | 300-400 kcal |
| Protein | 25 g |
| Fat | 20 g |
| Carbohydrates | 5 g |
| Fiber | 1 g |
| Sodium | 500 mg |
This simple yet flavorful Indonesian dish is perfect for any occasion. The combination of turmeric, ginger, and garlic gives the snapper a fragrant and aromatic taste, while the crispy fried texture will have everyone coming back for seconds. Enjoy this with your favorite sambal and fresh vegetables for a complete and satisfying meal!
