Title: Asem Ikan Kakap Bumbu Kuning (Sweet & Sour Red Snapper with Yellow Spice) π
This Asem Ikan Kakap Bumbu Kuning is a delightful Indonesian dish featuring succulent red snapper cooked with a vibrant and aromatic yellow spice paste. The balance of tangy tamarind, fiery chilies, and fresh herbs creates an explosion of flavors that is perfect when served with warm, fluffy rice. With a rich and aromatic broth that marries the earthiness of turmeric and the brightness of lime, this dish is both comforting and flavorful, making it a wonderful addition to your repertoire of exotic and delicious meals.
Ingredients
| Main Ingredients | Quantity |
|---|---|
| Red Snapper (Ikan Kakap) | 4 large pieces |
| Salt | To taste |
| Lime Juice (Jeruk Nipis) | From 1 lime |
| Spice Paste (Bumbu Ulek) | Quantity |
|---|---|
| Red Chilies (Cabai Rawit) | 10, or to taste |
| Shallots (Bawang Merah) | 8 cloves |
| Garlic (Bawang Putih) | 3 cloves |
| Fresh Turmeric (Kunyit) | 2-inch piece |
| Candlenuts (Kemiri) | 3 pieces |
| Coriander Seeds (Ketumbar) | A pinch |
| Galangal (Laos) | A small piece |
| Ginger (Jahe) | A small piece |
| Additional Ingredients | Quantity |
|---|---|
| Lemongrass (Sereh) | 1 stalk, bruised |
| Bay Leaves (Daun Salam) | 2 leaves |
| Kaffir Lime Leaves (Daun Jeruk) | 3 leaves |
| Whole Red Chilies (Cabai Rawit Gelondongan) | 10 |
| Tamarind Paste (Asem Jawa) | 1 tablespoon |
| Tomatoes (Tomat) | 2, chopped |
| Sugar (Gula) | 1 teaspoon |
| Seasoning (Penyedap) | Optional, to taste |
| Salt (Garam) | To taste |
Instructions
-
Prepare the Red Snapper:
- Clean the red snapper pieces and rinse them under cold water.
- Rub each piece of fish with salt and lime juice. Let it sit for about 10 minutes to marinate and remove any fishy smell.
-
Prepare the Spice Paste (Bumbu Ulek):
- Using a mortar and pestle (or a food processor), blend the red chilies, shallots, garlic, turmeric, candlenuts, coriander seeds, galangal, and ginger until you form a smooth paste. Set aside.
-
Cooking the Fish:
- Heat some oil in a large skillet or wok over medium heat.
- Add the spice paste to the hot oil, stirring continuously to release the aromatic fragrance. SautΓ© until the paste turns golden and fragrant.
- Add the bruised lemongrass stalk, bay leaves, and kaffir lime leaves. Continue to stir until all the spices are well combined.
-
Simmer the Fish:
- Gently place the marinated fish pieces into the skillet with the sautΓ©ed spices.
- Let the fish sear briefly on both sides. Afterward, pour in a small amount of water to create a simmering broth.
- Add the tamarind paste (asem jawa), whole red chilies, and chopped tomatoes. Stir gently.
-
Adjust the Flavor:
- Let the dish simmer for about 15-20 minutes, allowing the flavors to meld together.
- Taste the broth and adjust the seasoning with more salt, sugar, or seasoning (penyedap) as needed. If the sourness from the tamarind is strong enough, you can remove or adjust the tamarind to suit your taste.
-
Serve:
- Once the fish is cooked through and the flavors are well-balanced, the dish is ready to be served.
- Serve the Asem Ikan Kakap Bumbu Kuning hot, accompanied by a bowl of steaming white rice.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 280 kcal |
| Protein | 28g |
| Fat | 16g |
| Carbohydrates | 10g |
| Fiber | 3g |
| Sugar | 4g |
| Sodium | 720mg |
Cooking Tips:
- If you prefer a spicier dish, feel free to add more red chilies to the spice paste.
- The tamarind paste adds a tart and tangy flavor that balances the richness of the fish. Adjust the amount based on your preference for sourness.
- The yellow spice paste (bumbu kuning) can be prepared in advance and stored in the fridge for up to 2 days, making meal prep easier.
Enjoy the unique and bold flavors of this Asem Ikan Kakap Bumbu Kuning, a dish that brings the taste of Indonesia to your dining table!
