Kakap Fillet in Spicy Sour Broth (Kakap Fillet Kuah Asam Pedas)
Ingredients:
| Ingredient | Quantity |
|---|---|
| Snapper fillets (cut into pieces) | 2 fillets |
| Water | 3 cups |
| Shallots | 5 cloves |
| Garlic | 3 cloves |
| Candlenut | 1 piece |
| Onion (sliced) | 1 medium-sized |
| Large green chilies | 2 pieces |
| Green bird’s eye chilies | 5 pieces |
| Extra spicy bird’s eye chili | 1 piece |
| Tomato (sliced) | 1 medium-sized |
| Carrot (thinly sliced) | 1 piece |
| Lime (juice only) | ½ lime |
| Curry powder | 2 tablespoons (Desaku brand recommended) |
| Green onion (chopped) | 1 stalk |
| Celery (chopped) | 1 stalk |
| Salt | To taste |
| Sugar | To taste |
| Cooking oil | For sautéing |
Instructions:
-
Prepare the Fish:
Begin by rinsing the snapper fillets under cold water. After patting them dry, coat the fillet pieces with a small amount of lime juice. Set aside to marinate briefly as you prepare the other ingredients. -
Prepare the Aromatics:
Using a mortar and pestle or a food processor, coarsely grind the shallots, garlic, and candlenut. Slice the carrot into thin rounds, chop the chilies, tomato, onion, green onion, and celery, setting them aside separately. -
-
Sauté the Aromatics:
Heat a tablespoon of oil in a pot or pan over medium heat. Add the coarsely ground spice mixture (shallots, garlic, and candlenut), stirring occasionally until the fragrance releases and the mixture turns slightly golden. -
Add Onions and Chilies:
Toss in the sliced onion, large green chilies, and bird’s eye chilies into the sautéed spices. Stir for another minute until the vegetables soften and release their aromas. -
Cook the Carrot and Snapper Fillets:
Add the carrot slices into the pot and pour in the water. Let the broth come to a gentle boil before carefully placing the snapper fillet pieces into the broth. -
Season and Simmer:
Sprinkle in the curry powder, adjusting the amount to suit your taste, then add salt and sugar. Stir gently to combine all ingredients, making sure not to break the delicate fish fillets. -
Final Touches:
Once the broth starts to simmer, add the sliced tomatoes and the rest of the lime juice. Continue cooking the soup until the snapper is fully cooked and tender. This should take about 5–7 minutes depending on the thickness of your fillet pieces. -
Garnish and Serve:
When ready, stir in the chopped green onion and celery. Taste the broth, adjusting salt or sugar if needed. Serve the soup hot, topped with crispy fried shallots for extra texture and flavor.
Nutritional Information (Estimated Per Serving):
| Nutrient | Amount (Per Serving) |
|---|---|
| Calories | ~210 kcal |
| Protein | ~22g |
| Fat | ~6g |
| Carbohydrates | ~10g |
| Fiber | ~2g |
| Sodium | ~300mg |
This comforting yet spicy sour soup is a perfect dish for those seeking a balance between freshness, a touch of heat, and tangy flavors. The curry powder enhances the flavor profile while the lime juice adds brightness, making it a truly delightful and light meal to enjoy any time of the day. Serve with a side of steamed rice for a more filling dish!
