Gulai Kakap Merah Ala Padang
Introduction
Gulai Kakap Merah Ala Padang is a vibrant and aromatic dish hailing from the rich culinary tradition of Padang, Indonesia. Known for its bold flavors and creamy coconut base, this dish beautifully showcases the freshness of red snapper, making it a favorite at gatherings and family meals. The harmonious blend of spices, complemented by fragrant herbs, creates a delightful experience for the palate. Let’s dive into this culinary adventure and explore how to create this delectable dish at home!
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Fresh Red Snapper (Ikan Kakap Merah) | 900 grams | Cut into fillets |
| Coconut Milk (Santan Kara) | 1 package | |
| Lemongrass (Sereh) | 2 stalks | Bruised |
| Bay Leaves (Daun Salam) | 4 leaves | |
| Kaffir Lime Leaves (Daun Jeruk) | 3 leaves | |
| Ground Spices | ||
| Red Chili (Cabe Merah) | 1 piece | Adjust to taste |
| Turmeric (Kunyit) | To taste | Fresh or powder, as preferred |
| Ginger (Jahe) | 3 slices | |
| Galangal (Laja) | 4 pieces | |
| Candlenuts (Kemiri) | 3 nuts | |
| Garlic (Bawang Putih) | 5 cloves | |
| Shallots (Bawang Merah) | 2 cloves | |
| Salt | 2 teaspoons | Adjust to taste |
| Sugar | 1 teaspoon | |
| Seasoning (Penyedap Rasa, such as Royco Ayam) | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 400 kcal |
| Protein | 25 grams |
| Total Fat | 30 grams |
| Carbohydrates | 10 grams |
| Fiber | 2 grams |
| Sodium | 500 mg |
Instructions
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Prepare the Fish: Begin by cleaning the fresh red snapper thoroughly. Cut the fish into fillet portions and set aside.
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Fry the Fish: In a frying pan, heat oil over medium heat. Carefully fry the fish fillets until they turn a light golden brown. Once done, remove them from the pan and let them drain on a paper towel to absorb excess oil.
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Make the Spice Paste: In a blender or mortar and pestle, combine the red chili, turmeric, ginger, galangal, candlenuts, garlic, and shallots. Blend or grind the ingredients until they form a smooth paste.
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Sauté the Aromatics: In a large pot, add a little oil and heat it over medium flame. Introduce the bruised lemongrass, bay leaves, and kaffir lime leaves. Sauté these aromatics until they release their fragrance, about 2-3 minutes.
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Cook the Spice Paste: Add the ground spice paste to the pot, stirring continuously to ensure it cooks evenly and the raw aroma dissipates. This should take about 5-7 minutes, or until the paste is well-cooked and aromatic.
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Add the Coconut Milk: Gradually pour in the coconut milk while stirring to prevent it from curdling. Keep the heat on low to maintain a gentle simmer.
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Season the Dish: Add a small amount of water if the mixture is too thick. Season with salt, sugar, and your chosen seasoning. Allow it to simmer for about 10 minutes, stirring occasionally.
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Combine with Fish: Gently add the fried fish fillets to the pot, spooning the sauce over them. Allow everything to cook together for an additional 5-7 minutes, letting the flavors meld.
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Serve: Once the fish is heated through and coated with the luscious sauce, your Gulai Kakap Merah is ready to be served. Plate it up with steamed rice, and enjoy the burst of flavors!
Conclusion
Gulai Kakap Merah Ala Padang is not just a dish; it’s an invitation to explore the enchanting world of Indonesian cuisine. The richness of coconut milk, combined with the freshness of the red snapper and the robust flavors of spices, will transport you to the vibrant streets of Padang. Whether you’re preparing it for a special occasion or a comforting family meal, this dish is sure to impress and satisfy everyone at the table. Happy cooking!
