Kakap with Salted Egg Sauce
Ingredients
| Ingredient | Quantity |
|---|---|
| Red snapper fillets | 2 pieces |
| Garlic (grated) | 4 cloves |
| Salt | To taste |
| Ground pepper | To taste |
| Egg | 1 piece |
| All-purpose flour | 10 tablespoons |
| Cornstarch or tapioca flour | 2 tablespoons |
| Cooking oil | As needed |
| For Salted Egg Sauce | |
| Onion (chopped) | 1/2 piece |
| Garlic (chopped) | 1 clove |
| Salted egg yolks | 4 pieces |
| Butter | 1 tablespoon |
Instructions
-
Prepare the Fish: Begin by washing the red snapper fillets thoroughly, then cut them into bite-sized cubes.
-
Marinate the Fish: In a mixing bowl, combine the grated garlic, salt, and ground pepper with the fish cubes. Cover the bowl and refrigerate for a minimum of 30 minutes; longer marinating will enhance the flavor.
-
Coat the Fish: After marinating, remove the fish from the refrigerator and mix in the beaten egg until evenly coated.
-
Dredge the Fish: Transfer the coated fish into a separate bowl containing a mixture of all-purpose flour and cornstarch. Ensure each piece is well-coated with the flour mixture.
-
Fry the Fish: Heat oil in a frying pan over medium heat. Fry the coated fish pieces until they turn golden brown and crispy. Once done, remove them and drain on paper towels.
-
Prepare the Salted Egg Sauce: In a separate pan, melt the butter over medium heat. Sauté the chopped garlic and onion until fragrant and translucent.
-
Mix in Salted Eggs: Add the salted egg yolks, previously mashed with a fork, into the pan, stirring gently. Gradually add water until you achieve your desired sauce consistency.
-
Combine and Serve: Gently fold the fried fish into the salted egg sauce, ensuring they are well-coated. Serve immediately for a delightful meal that pairs perfectly with steamed rice.
Enjoy this savory dish that’s both crispy and creamy, a true culinary delight!
