Spicy Sour Snapper Soup (Kakap Kuah Asam Pedas)
Embark on a culinary adventure with this delightful Indonesian dish, Kakap Kuah Asam Pedas, where the freshness of snapper meets the vibrant, tangy, and spicy flavors that define traditional Indonesian cuisine. This recipe, perfect for sharing with family and friends, not only tantalizes the taste buds but also offers a nourishing experience that is simple yet exquisite.
Ingredients
| Ingredient | Quantity |
|---|---|
| Snapper fish (ikan kakap) | 1 whole (approximately 1 kg) |
| Cooking oil | As needed |
| Salt | To taste |
| Tamarind water (air asam jawa) | To taste |
| Red chili peppers | 2 whole |
| Bird’s eye chili (cabe rawit) | 15 whole |
| Garlic | 2 cloves |
| Water | As needed |
| Flavor enhancer (penyedap rasa) | To taste |
| Granulated sugar | To taste |
| Ginger | 2 cm |
| Shallots | 4 whole |
Instructions
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Prepare the Snapper: Begin by cleaning the snapper thoroughly under cold running water. After cleaning, generously rub the fish with salt, allowing it to marinate briefly to eliminate any fishy odor, enhancing the flavor.
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Fry the Fish: In a large skillet or frying pan, heat a generous amount of cooking oil over medium heat. Once the oil is hot, carefully place the marinated snapper into the pan. Fry the fish until it is cooked through and has a golden-brown exterior, which should take approximately 5-7 minutes per side. Once done, remove the fish from the oil and let it drain on a paper towel to absorb excess oil.
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Blend the Spices: While the fish is frying, take the time to prepare the spice mix. Using a mortar and pestle or a food processor, blend the shallots and garlic until they form a smooth paste. Then, slice the red chili peppers, bird’s eye chili, and ginger into fine pieces.
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Sauté the Spices: In the same pan used for frying the fish, with just a bit of residual oil, add the blended spice paste along with the sliced chilies and ginger. Sauté the mixture over medium heat until it becomes fragrant and slightly caramelized, which should take about 3-4 minutes.
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Create the Broth: To the sautéed spices, add the tamarind water and stir well. Next, pour in enough water to create a soup-like consistency, adjusting based on your preferred thickness. Season with flavor enhancer and sugar, stirring well to combine. Let the broth simmer for 5-10 minutes, allowing the flavors to meld together. Taste and adjust the seasoning as necessary, ensuring a perfect balance of spicy, sour, and savory notes.
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Serve the Dish: Once the broth is well-seasoned and aromatic, gently place the fried snapper into the pan, allowing it to soak in the spicy, tangy sauce for a minute. This step enhances the flavor of the fish.
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Presentation: Serve the Kakap Kuah Asam Pedas hot, accompanied by steaming white rice to soak up the delicious sauce. The vibrant colors and tantalizing aroma will beckon your guests to dive into this delightful dish.
Nutritional Information (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | Approx. 350 kcal |
| Protein | 25 g |
| Fat | 20 g |
| Carbohydrates | 15 g |
| Fiber | 2 g |
| Sugar | 3 g |
| Sodium | 600 mg |
This Kakap Kuah Asam Pedas is not just a meal; it’s a celebration of flavors that embodies the essence of Indonesian cuisine. The balance of spices, the freshness of the fish, and the warmth of the broth create an inviting dish that is perfect for any gathering. Enjoy this culinary gem with loved ones, and relish the vibrant flavors that make every bite a joyous experience!
