Bawal Lempah Nanas, or Snapper with Pineapple, is a delightful dish that marries the succulent flavors of fresh fish with the tropical sweetness of pineapple, perfectly balanced by a blend of aromatic spices. This vibrant dish offers a burst of flavor and is sure to impress your family and friends at your next gathering. Here’s how to prepare this exquisite Indonesian delicacy.
Ingredients
| Ingredient | Quantity |
|---|---|
| Fresh White Snapper (Ikan Bawal Putih) | 1 kg (approximately 4 fish) |
| Lemon | Juice of 1 lemon |
| Sweet Pineapple | 1, diced |
| Ground Spices | |
| Galangal (Laos) | 3 cm |
| Turmeric | 2 cm |
| Lemongrass | 1 stalk, bruised |
| Coriander | 1 tablespoon |
| Red Bird’s Eye Chili | To taste (keep some aside) |
| Large Red Chili | 3, deseeded |
| Candlenuts (Kemiri) | 3 |
| Shallots (Bawang Merah) | 5 |
| Garlic (Bawang Putih) | 4 cloves |
| Tamarind | 1 cm, extract juice |
| Cooking Oil | As needed |
| Sugar | 0.5 tablespoon |
| Water | 700 cc (approximately 3 cups) |
Instructions
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Prepare the Fish: Start by cleaning the fresh white snapper thoroughly. Slice the fish thinly as if preparing for frying. After slicing, marinate the fish with the juice of one lemon to infuse it with flavor and to remove any fishy odor.
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Make the Spice Paste: In a blender or mortar and pestle, combine the galangal, turmeric, bruised lemongrass, coriander, red bird’s eye chili, large red chili, candlenuts, shallots, and garlic. Blend or grind these ingredients together until you achieve a smooth paste.
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Sauté the Spice Paste: In a large skillet or wok, heat some cooking oil over medium heat. Add the ground spice paste and sauté until fragrant, allowing the aromatic flavors to develop, which should take about 2-3 minutes.
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Add the Pineapple: Once the spices are aromatic, add the diced sweet pineapple to the skillet. Sprinkle with 0.5 tablespoons of sugar to enhance the sweetness of the pineapple. Stir well and allow to cook for another 2-3 minutes.
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Incorporate Lemongrass and Tamarind: Add the bruised lemongrass and the tamarind juice to the skillet. Continue to stir, letting the flavors meld together for a couple of minutes until the pineapple begins to soften.
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Cook the Fish: Now, gently place the marinated fish slices into the skillet. Add approximately 700 cc of water to ensure the fish cooks evenly and absorbs the flavors of the sauce. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer until the fish is fully cooked, about 10-15 minutes.
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Serve: Once cooked, taste and adjust seasoning if necessary. This dish can be served warm, garnished with slices of fresh chili for an extra kick. Bawal Lempah Nanas pairs beautifully with steamed rice and a side of vegetables for a complete meal.
Nutritional Information (per serving, approximate values)
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Protein | 25 g |
| Carbohydrates | 30 g |
| Fat | 12 g |
| Fiber | 3 g |
| Sodium | 250 mg |
This dish, bursting with the flavors of the tropics, encapsulates the essence of Indonesian cuisine. Its combination of fresh ingredients and aromatic spices makes Bawal Lempah Nanas not just a meal, but a culinary experience to be savored. Enjoy making this dish for your next family meal or special gathering, and relish the delightful fusion of flavors that dance on your palate.