Kakap Kuah Asam: A Tangy Snapper Broth
Ingredients:
- 500 grams snapper bones
- 4 ripe tomatoes
- 4 cloves garlic
- 6 shallots
- 2 large red chilies
- 3 kaffir lime leaves
- 1 thumb-sized piece of ginger
- 2 thumb-sized pieces of turmeric
- 1 tablespoon olive oil
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 1000 ml tamarind water
- 1 bunch of basil leaves
- 1 small bunch of scallions
Instructions:
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Prepare the Ingredients:
- Thinly slice the garlic, shallots, ginger, and turmeric.
- Deseed the red chilies and slice them into thin rings.
- Chop the tomatoes into wedges.
- Slice the scallions and set aside.
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Sauté the Aromatics:
- In a large pot, heat the olive oil over medium heat.
- Add the sliced garlic, shallots, ginger, turmeric, and red chilies.
- Stir-fry until fragrant and the shallots become translucent, about 2-3 minutes.
- Toss in the kaffir lime leaves and continue to sauté for another minute.
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Create the Broth:
- Pour in the tamarind water and stir to combine.
- Add the sugar and salt, adjusting the seasoning to taste.
- Bring the mixture to a gentle simmer.
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Cook the Bones:
- Add the snapper bones to the pot.
- Simmer until the bones are cooked through and the broth is flavorful, about 15-20 minutes.
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Add the Vegetables:
- Reduce the heat to low.
- Stir in the chopped tomatoes, scallions, and basil leaves.
- Continue to cook on low heat for another 10 minutes, allowing the flavors to meld together.
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Finish and Serve:
- Taste and adjust the seasoning if necessary.
- Remove from heat and ladle into bowls.
- Serve hot, garnished with additional basil if desired.
Note: If you like, you can add pieces of snapper flesh to the soup. For a variation, the snapper meat can be fried separately and added to the broth for extra texture and flavor.
Enjoy your delicious Kakap Kuah Asam, a fragrant and tangy Indonesian snapper broth that’s perfect for any meal.
