Spicy Snapper Soup (Sop Kakap Pedas)
This delightful Indonesian dish, known as Sop Kakap Pedas, features succulent snapper simmered in a rich and aromatic broth. With the perfect balance of heat from chilies and freshness from herbs and spices, this soup is a flavorful representation of Indonesian cuisine that promises to warm the heart and tantalize the taste buds. Ideal for family gatherings or a cozy night in, this dish embodies love in every spoonful.
Ingredients
| Ingredient | Quantity |
|---|---|
| Snapper (cut into pieces) | 1/2 kg (about 1 lb) |
| Tomatoes | 2, chopped |
| Lime juice | From 1 lime |
| Candlenuts (kemiri) | 2, roasted |
| Garlic | 2 cloves |
| Shallots | 4, sliced |
| Turmeric | 1 thumb-sized piece, peeled |
| Galangal | 1 thumb-sized piece, sliced |
| Bay leaves | 1 leaf |
| Lemongrass | 1 stalk, bruised |
| Ginger | 1 thumb-sized piece, sliced |
| Coriander | A pinch |
| Bird’s eye chilies | 6, whole |
| Salt | To taste |
| Flavor enhancer (optional) | To taste |
| Water | As needed |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 220 |
| Protein | 28 g |
| Fat | 9 g |
| Carbohydrates | 12 g |
| Fiber | 2 g |
| Sodium | Varies based on added salt |
Instructions
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Preparation of Snapper: Begin by cleaning the snapper thoroughly under running water. After cleaning, rub the fish with lime juice to enhance its flavor and remove any fishy odor. Set aside.
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Creating the Spice Paste: In a mortar and pestle or food processor, blend the roasted candlenuts, ginger, turmeric, coriander, and galangal until you achieve a smooth paste. This blend will form the flavor base for the soup.
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Slicing Aromatics: Thinly slice the shallots and garlic. These will be sautéed to release their natural sweetness and aroma.
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Sautéing the Aromatics: In a large pot, heat a little oil over medium heat. Add the sliced shallots and garlic, and sauté until they become fragrant and translucent. This step adds depth to your broth.
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Building the Broth: Incorporate the sliced galangal, bay leaf, and bruised lemongrass into the pot, allowing them to infuse their flavors. Next, add the spice paste and the chopped tomatoes. Sauté this mixture for about 5-7 minutes until the tomatoes break down and meld with the spices.
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Adding Water: Pour in enough water to create a broth, typically about 4 cups. Increase the heat to high and bring the mixture to a boil, allowing all the flavors to meld beautifully.
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Cooking the Snapper: Once boiling, gently add the prepared snapper to the pot. Carefully drop in the whole bird’s eye chilies to introduce a spicy kick.
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Seasoning the Soup: Season the broth with salt and, if desired, a flavor enhancer to taste. Allow the soup to simmer on low heat for approximately 10-15 minutes, or until the snapper is cooked through and flaky.
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Final Touches and Serving: Once cooked, taste the broth and adjust the seasoning as needed. Remove from heat and discard any large pieces of galangal and lemongrass before serving. Ladle the spicy snapper soup into bowls, garnishing with fresh herbs if desired.
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Enjoy: Serve hot with steamed rice or crusty bread to soak up the delicious broth, and enjoy the warm, comforting flavors of Sop Kakap Pedas with family and friends.
This Spicy Snapper Soup is not only a feast for the palate but also a delightful way to share the rich culinary heritage of Indonesia. Perfectly spiced, it brings warmth and flavor to any meal, embodying the spirit of togetherness and love that cooking can inspire. Enjoy your culinary journey with every bite!
