Spicy and Sour Snapper (Kakap Asam Pedas)
Embark on a culinary adventure with this delightful Spicy and Sour Snapper, a vibrant dish that celebrates the rich flavors of Indonesian cuisine. This recipe showcases the tender, flaky snapper fillets immersed in a tangy and spicy sauce thatโs sure to tantalize your taste buds. Letโs dive into the ingredients and preparation steps to create this exquisite dish.
Ingredients
| Ingredient | Quantity |
|---|---|
| Snapper fish (approximately 700g) | 1 whole |
| Cooking oil | 200 ml |
| Bird’s eye chilies (seeded) | 7 pieces |
| Tamarind water | 150 ml |
| Cornstarch | 1 tsp |
| Kaffir lime leaves | 3 pieces |
| Salt | ยฝ tsp |
| Granulated sugar | 3 tbsp |
| Ground Spices: | |
| Garlic cloves | 3 pieces |
| Shallots | 6 pieces |
| Candlenuts | 1 piece |
| Ginger | 1 small piece |
| Bird’s eye chilies | 3 pieces |
Preparation Steps
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Prepare the Snapper: Begin by filleting the snapper fish, ensuring to remove any bones. Once filleted, lightly sprinkle the fish with salt to enhance its flavor. Heat the cooking oil in a skillet over medium heat and fry the snapper fillets until they are crispy and cooked through. Set aside to drain on paper towels.
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Make the Spice Paste: While the fish is frying, combine the garlic, shallots, candlenuts, ginger, and the bird’s eye chilies in a mortar and pestle, or a blender, and grind to a smooth paste. This mixture will be the aromatic base for your sauce.
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Sautรฉ the Spice Paste: In the same skillet, using the remaining oil, sautรฉ the ground spice mixture along with the kaffir lime leaves. Cook this mixture until it becomes fragrant, allowing the spices to release their essential oils.
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Add Tamarind Water: Pour in the tamarind water, stirring to combine with the sautรฉed spices. Season the mixture with salt and sugar, adjusting to your taste preferences. Continue stirring until the ingredients meld together.
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Incorporate the Chilies and Thicken: Add the seeded bird’s eye chilies into the sauce, stirring well to distribute the heat throughout. To thicken the sauce, mix the cornstarch in a small bowl with a little water until dissolved, then gradually add it to the skillet. Stir constantly until the sauce thickens to your desired consistency.
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Combine with Fried Snapper: Once the sauce has thickened, gently fold in the crispy snapper fillets, ensuring they are well-coated with the spicy and sour sauce. Allow the dish to simmer for a few minutes, letting the flavors meld beautifully.
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Serve: Remove the skillet from heat and transfer the Spicy and Sour Snapper to a serving dish. This dish is best enjoyed hot, paired with steamed jasmine rice or as part of a larger feast.
Nutritional Information
| Nutrient | Amount per Serving (based on 4 servings) |
|---|---|
| Calories | 350 kcal |
| Protein | 30 g |
| Carbohydrates | 25 g |
| Fat | 15 g |
| Fiber | 2 g |
| Sodium | 500 mg |
| Sugar | 5 g |
This Spicy and Sour Snapper recipe not only serves as a delicious main dish but also reflects the vibrant and bold flavors that Indonesian cuisine is renowned for. With its perfect balance of heat, tang, and sweetness, it is sure to become a beloved addition to your culinary repertoire. Enjoy the burst of flavors that this dish brings to your table!
