Asem Asem Ikan Kakap: A Tangy Snapper Delight
This vibrant Asem Asem Ikan Kakap, or Tangy Snapper, is a delightful Indonesian dish that harmoniously combines the richness of fresh snapper with an invigorating medley of spices and herbs. Each bite encapsulates the essence of tangy, spicy, and savory flavors, making it a perfect centerpiece for any meal. Below, you will find a detailed recipe that guides you through the preparation of this delectable dish, ensuring an experience that’s both rewarding and flavorful.
Ingredients
| Ingredient | Quantity |
|---|---|
| Fresh snapper (ikan kakap) | 1 whole fish |
| Garlic | 5 cloves |
| Shallots | 7 shallots |
| Green tomatoes | 5 pieces |
| Bird’s eye chili (cabe rawit) | 10 pieces |
| Curly green chili (cabe ijo keriting) | 5 pieces |
| Bay leaves | 1 leaf |
| Lime leaves | 3 leaves |
| Lemongrass | 1 stalk |
| Ginger | 1 thumb-sized piece |
| Tamarind paste | 1 teaspoon |
| Lime | 1 piece |
| Salt | 1 teaspoon |
| Sugar | 1 teaspoon |
| Chicken bouillon powder | 1 teaspoon |
| Water | As needed |
| Cooking oil | For frying |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 250 |
| Protein | 30g |
| Carbohydrates | 8g |
| Fat | 10g |
| Fiber | 2g |
| Sodium | Varies with seasoning |
Instructions
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Prepare the Fish: Begin by squeezing the juice of the lime over the whole snapper, ensuring that the fish is well-coated. Allow it to marinate for about 10 minutes. This step not only adds flavor but also helps to eliminate any fishy odor.
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Chop the Aromatics: While the fish is marinating, thinly slice the garlic and shallots. For an extra kick, finely chop the bird’s eye chili and curly green chili. Dice the green tomatoes into small cubes.
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Sauté the Base: In a large pan or wok, heat a generous amount of cooking oil over medium heat. Add the sliced shallots and garlic, sautéing them until they become fragrant and golden brown, which should take about 2-3 minutes.
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Add the Herbs: Once the shallots and garlic are aromatic, incorporate the lemongrass, bay leaves, lime leaves, and ginger into the pan. Stir everything together, allowing the flavors to meld for an additional minute.
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Incorporate the Chilies: Add the chopped chilis into the mix, sautéing for another minute. The heat from the chilies will begin to infuse the oil, creating a base that is rich in flavor.
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Create the Broth: Pour in enough water to cover the mixture and bring it to a gentle boil. Stir in the tamarind paste, allowing it to dissolve into the broth. This will impart a wonderful tanginess to the dish.
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Cook the Snapper: Carefully add the marinated snapper to the pan. Sprinkle in the salt, sugar, and chicken bouillon powder, ensuring that the seasonings are evenly distributed. Then, gently stir in the diced green tomatoes, allowing them to blend into the broth.
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Simmer to Perfection: Allow the mixture to simmer on low heat until the fish is cooked through and the tomatoes have softened, about 10-15 minutes. Keep an eye on the pot, occasionally stirring to ensure even cooking.
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Final Touches: Once the tomatoes are wilted and the fish is tender, taste the broth and adjust the seasoning if necessary. Add more salt or sugar according to your preference.
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Serve Hot: Asem Asem Ikan Kakap is best served hot, immediately after cooking. This dish pairs wonderfully with steamed rice, allowing the tangy broth to soak into the grains for a truly comforting meal. Enjoy the burst of flavors as you savor each bite!
This Asem Asem Ikan Kakap recipe not only celebrates the flavors of Indonesia but also invites you to create a culinary experience that is both delicious and satisfying. Enjoy cooking and relishing this delightful dish with family and friends! 😋
