Spicy Indonesian Red Snapper Soup with Thai Basil

Spicy Red Snapper Soup (Kakap Kuah Pedas)

Delight in the vibrant and aromatic flavors of this Spicy Red Snapper Soup, a tantalizing dish that’s sure to impress with its perfect balance of spicy, tangy, and savory elements. This recipe, known locally as Kakap Kuah Pedas, showcases tender red snapper immersed in a fragrant, spicy broth that’s enriched with fresh herbs and spices. Here’s how to create this delectable dish:

Ingredients:

• 2 whole red snapper (scaled and cleaned)
• 4 sprigs of Thai basil (daun kemangi)
• 5 shallots (bawang merah), peeled
• 5 cloves garlic (bawang putih), peeled
• 1 stalk lemongrass (serai), bruised
• 2 kaffir lime leaves (daun jeruk)
• 1 bay leaf (daun salam)
• Salt (to taste)
• Sugar (to taste)
• Black pepper (to taste)
• 5 red chilies (cabe merah keriting), or to taste
• 3 candlenuts (kemiri)
• 2 ripe tomatoes, chopped
• Juice of 1 lime (or to taste)

Instructions:

1. Prepare the Red Snapper:

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   • Clean the red snapper thoroughly under cold water. Rub the fish with lime juice to eliminate any fishy odor and set aside.

2. Fry the Red Snapper:

   • Heat oil in a pan over medium heat. Fry the red snapper until it is half-cooked. You can fry it longer if you prefer a crispier texture. Set aside.

3. Make the Spice Paste:

   • In a blender or food processor, combine the shallots, garlic, candlenuts, red chilies, and a small piece of turmeric (if available) into a smooth paste.

4. Sauté the Spice Paste:

   • In a large pot, heat some oil over medium heat. Add the spice paste and sauté until it becomes fragrant and the oil starts to separate from the paste.

5. Add Aromatics:

   • Add the bruised lemongrass, kaffir lime leaves, and bay leaf to the pot. Continue to sauté until the aromatics are softened and fragrant.

6. Simmer the Broth:

   • Pour in enough water to cover the ingredients and bring to a boil. Reduce the heat and let it simmer for about 10 minutes.

7. Add Vegetables and Seasonings:

   • Add the chopped tomatoes and whole red chilies to the pot. Season with salt, sugar, and black pepper to taste. Let the mixture cook for another 5 minutes.

8. Combine Fish and Finish the Dish:

   • Gently place the pre-fried red snapper into the pot. Add the Thai basil leaves and stir to combine. Adjust the seasoning with additional salt, sugar, or lime juice as needed.

9. Final Cooking:

   • Allow the soup to simmer until the fish is cooked through and the flavors are well-blended, about 10 minutes.

10. Serve:

    • Ladle the spicy red snapper soup into bowls, making sure each serving has a generous amount of broth and fish. Garnish with extra Thai basil if desired and serve hot.

Enjoy this hearty and flavorful Spicy Red Snapper Soup, perfect for warming up on a chilly day or impressing your guests with a dish that brings a touch of Indonesian culinary tradition to your table.