Spicy Indonesian Yellow Snapper Stew

Kakap Sayur Kuning Recipe

Ingredients:

• 1 whole red snapper (head removed, if desired)
• 2 bay leaves
• 1 stalk lemongrass
• 1/2 thumb-sized piece of galangal
• Salt, to taste
• Chicken broth powder, to taste
• 1/2 lime
• 1 stalk green onion, roughly sliced
• 1 tomato, roughly sliced
• 400 ml water
• Cooking oil, for sautéing

For the Spice Paste:

• 5 red chilies
• 5 shallots
• 1 clove garlic
• 1 candlenut
• 1 thumb-sized piece of old turmeric
• A pinch of ginger

Instructions:

1. Prepare the Fish: Cut the red snapper into several pieces and rinse thoroughly. Rub with lime juice and let it sit for a while to remove any fishy odor.

2. Prepare the Spice Paste: Blend or grind the red chilies, shallots, garlic, candlenut, turmeric, and ginger until you have a smooth paste.

3. Sauté the Spice Paste: Heat a pan with some cooking oil. Sauté the spice paste until fragrant. Add the lemongrass, bay leaves, and galangal, stirring frequently to release their flavors.

4. Add Vegetables and Seasoning: Incorporate the sliced tomato into the pan and continue to stir. Season with salt and chicken broth powder to taste.

5. Cook the Fish: Add the fish pieces to the pan, mixing well to ensure they are coated with the spice mixture. Pour in the water and stir to combine.

6. Simmer: Allow the mixture to come to a boil. Reduce the heat and let it simmer until the water level decreases slightly and the fish is cooked through.

7. Finish the Dish: Add the sliced green onions and adjust the seasoning to taste.

8. Serve: Once the dish has reached your preferred consistency and flavor, remove from heat and serve hot.

Enjoy this flavorful Kakap Sayur Kuning, a dish that combines aromatic spices with tender fish, creating a delightful culinary experience!