Ikan Kakap Masak Asam (Sweet & Sour Snapper)
This delightful Indonesian dish, Ikan Kakap Masak Asam, features tender snapper cooked with a fragrant and tangy blend of spices, fresh herbs, and the unique flavor of tamarind. Served with a combination of round eggplants, fresh chili, and aromatic seasoning, it’s a perfect dish to enjoy with steamed rice. Whether you’re an experienced cook or a beginner, this recipe offers a straightforward and enjoyable cooking experience.
Ingredients
| Ingredient | Amount |
|---|---|
| White snapper fish (Ikan Kakap Putih) | 1 kg (about 2.2 lbs) |
| Round eggplant (Terong Bulat) | 100 g (about 3.5 oz) |
| Starfruit (Belimbing Wuluh) | 100 g (about 3.5 oz) |
| Tomatoes, roughly chopped | 1 large |
| Lemongrass stalk (Sereh), crushed | 1 stalk |
| Galangal (Lengkuas), crushed | 1 thumb-sized piece |
| Bay leaves (Daun Salam) | 2 leaves |
| Tamarind (Asam) | 1 piece, sliced |
| Bird’s eye chili (Cabe Rawit) | To taste (optional) |
| Turmeric leaf (Daun Kunyit) | A few leaves |
Blended Spices:
| Ingredient | Amount |
|---|---|
| Shallots (Bawang Merah) | 6 cloves |
| Garlic (Bawang Putih) | 3 cloves |
| Fresh turmeric (Kunyit) | 1 thumb-sized piece |
| Fresh ginger (Jahe) | 1 thumb-sized piece |
| Candlenuts (Kemiri) | 3 nuts |
| Red chili (Cabe Merah) | 50 g (about 1.75 oz) |
| Coriander seeds (Ketumbar) | 1 tsp |
Instructions
Step 1: Preparing the Fish
- Begin by thoroughly cleaning the snapper, removing any scales or innards. Rinse the fish well under cold water. To enhance the flavor, rub the fish with freshly squeezed lime juice. Set aside to allow the flavors to absorb while you prepare the other ingredients.
Step 2: Sautéing the Aromatics
-
In a large skillet or wok, heat a generous amount of oil over medium heat. Add the blended spices (shallots, garlic, turmeric, ginger, candlenuts, red chili, and coriander seeds) and sauté until fragrant. The spices should become aromatic and golden, forming a fragrant paste that coats the pan.
-
Add the crushed lemongrass, galangal, bay leaves, turmeric leaf, and tamarind. Continue to stir-fry the mixture until it’s well-blended and you can smell the richness of the spices.
Step 3: Cooking the Snapper
-
Carefully place the snapper into the pan and toss it gently in the spice mixture. Stir until the fish is evenly coated with the aromatic paste.
-
Pour in water to cover the fish and bring it to a gentle boil. Once the water is boiling, reduce the heat to a simmer.
Step 4: Adding Vegetables and Seasoning
-
Add the round eggplants, bird’s eye chilies, and the sliced tomato to the pan. Season the dish with salt, sugar, and Royco (a popular seasoning in Indonesian cuisine) to taste. Adjust the seasoning as needed, ensuring the flavors balance between salty, sweet, and tangy.
-
Continue cooking the dish, occasionally stirring, until the broth thickens slightly and the vegetables are tender. You want the sauce to reduce and intensify its flavor, concentrating the tastes of the tamarind, spices, and fish.
Step 5: Finishing the Dish
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Once the sauce has reduced and the fish is fully cooked, turn off the heat. The broth should now have a nice balance between the tangy tamarind, savory spices, and the richness of the fish.
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Transfer the fish and sauce to a serving platter, garnishing with extra herbs or chilies if desired.
Serving Suggestions:
Serve this dish with a side of steaming white rice, allowing the savory and tangy sauce to soak into each bite. You can also pair it with a fresh salad or fried tofu for a complete and balanced meal.
Nutritional Information (Approximate per serving):
| Nutrient | Amount per serving |
|---|---|
| Calories | 300 kcal |
| Protein | 28 g |
| Fat | 16 g |
| Carbohydrates | 15 g |
| Fiber | 5 g |
| Sugar | 5 g |
| Sodium | 250 mg |
This dish offers a wonderful combination of fresh, bold flavors and aromatic spices that create a perfectly balanced, flavorful meal. The snapper, cooked in a deliciously tangy and spicy broth, is sure to become a favorite in your culinary repertoire. Enjoy!
