Spicy Black Pepper Snapper Recipe
Embark on a culinary adventure with this delightful Spicy Black Pepper Snapper, a dish that beautifully showcases the tender, flaky white snapper fillets. Infused with a medley of spices and aromatic ingredients, this recipe promises to tantalize your taste buds and bring a burst of flavor to your dining table. Perfect for family gatherings or a cozy dinner, this dish pairs excellently with steamed rice or crispy vegetables.
Ingredients
| Ingredient | Quantity |
|---|---|
| White snapper fillets (or fish of choice) | 2 kg |
| Onion (Bombay) | 1 medium |
| Garlic | 3 cloves |
| Bird’s eye chili (cabe rawit) | 20-25 pieces |
| Devil’s chili (cabe setan) | To taste |
| Ginger | To taste |
| Black pepper (freshly ground) | 1.5 tablespoons |
| All-purpose flour | 50 grams (1/2 ons) |
| Tomato | 1 medium |
| Chili sauce (spicy or tomato) | 4-5 tablespoons |
| Galangal | To taste |
| Salt | 1 teaspoon (to taste) |
| MSG (monosodium glutamate) | 1/2 teaspoon (to taste) |
| Sugar | 1 teaspoon |
| Bay leaves | 2 leaves |
| Water | 1/2 small glass |
| Green onions (for garnish) | A few sprigs |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 350 kcal |
| Protein | 30 g |
| Carbohydrates | 35 g |
| Fat | 10 g |
| Fiber | 3 g |
| Sodium | 400 mg |
Instructions
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Preparation of Fish: Begin by cleaning the snapper thoroughly, ensuring that only the fillets are retained. Discard any bones and skin for a cleaner presentation.
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Coating the Fish: Take the all-purpose flour and spread it out on a plate. Lightly coat each snapper fillet with the flour, ensuring an even covering. This step not only helps in creating a crispy exterior but also adds a delightful texture when frying.
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Frying the Fish: Heat oil in a frying pan over medium heat. Once the oil is hot, carefully add the coated snapper fillets to the pan. Fry each fillet until they turn golden brown, about 4-5 minutes on each side. Once done, remove the fish from the pan and place it on a plate lined with paper towels to absorb excess oil.
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Blending Spices: In a blender, combine the bird’s eye chili, devil’s chili, ginger, and freshly ground black pepper. Blend until you achieve a smooth paste, setting aside once finished.
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Sautéing Aromatics: In the same pan used for frying the fish, add a little more oil if necessary, then toss in the sliced onion and minced garlic. Sauté until fragrant and translucent, about 3-4 minutes.
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Creating the Sauce: To the pan, add the blended spice mixture, smashed galangal, bay leaves, chili sauce, diced tomato, and half a glass of water. Stir the mixture well, ensuring all the ingredients are evenly combined.
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Seasoning: Next, incorporate salt, MSG, and sugar into the sauce, adjusting to your taste preferences. Allow the sauce to simmer for a few minutes, letting the flavors meld together beautifully.
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Combining Fish and Sauce: Gently add the fried snapper fillets into the pan with the sauce, ensuring each piece is well-coated. Allow the dish to simmer for an additional 2-3 minutes, allowing the fish to absorb some of the flavors from the sauce.
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Final Touches: Before serving, garnish with finely chopped green onions for an added crunch and freshness.
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Serving Suggestions: Serve your Spicy Black Pepper Snapper warm, accompanied by steamed jasmine rice or a fresh salad to balance the spice.
Conclusion
Indulge in the rich and spicy flavors of this Spicy Black Pepper Snapper that is not only a feast for the eyes but also a delightful treat for your palate. The combination of aromatic spices and fresh ingredients makes this dish a must-try, perfect for any occasion. Enjoy cooking and savoring every bite of this exquisite dish!
