Spicy and Sour Snapper Soup (Sup Ikan Kakap Asam Pedas)
This delicious Indonesian-style soup brings together the fresh, delicate flavor of snapper with a vibrant, spicy, and tangy broth. Perfect for seafood lovers, this dish is loaded with nutritious vegetables like kale, carrots, and mushrooms, simmered to perfection with aromatic spices and herbs like lemongrass, galangal, and bay leaves. The soup has a rich depth of flavor, balanced with the heat of bird’s eye chilies and a splash of lime juice for that signature sour kick.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Whole red or white snapper | 1 fish (about 500g) |
| Water | 1 liter |
| Garlic cloves | 4 cloves, minced |
| Kale | 1 bunch or as needed |
| Carrot | 1 medium, sliced |
| Mushrooms | As needed (optional) |
| Bird’s eye chilies (cabe rawit) | 5 whole chilies |
| Fish sauce | 2 tablespoons |
| Mushroom broth powder (kaldu jamur) | To taste |
| Olive oil | 1 tablespoon |
| Galangal | 2 thumb-sized pieces, smashed |
| Lemongrass | 2 stalks, smashed |
| Bay leaves | 2 leaves |
| Lime | 1, juiced |
| Sugar | 1 tablespoon |
Instructions:
-
Prepare the Aromatics: Heat olive oil in a pan over medium heat. Add the minced garlic and sauté until fragrant and golden brown.
-
Add Spices and Herbs: Stir in the galangal, lemongrass, and bay leaves. Continue to sauté for a few more minutes to release the flavors from these aromatics.
-
Cook the Fish: Add the snapper into the pan and cook until the fish becomes tender. If you’re using a whole fish, ensure that both sides are cooked evenly.
-
Simmer the Soup: Pour in the water and bring it to a boil. Once the water is boiling, add the sliced carrots, mushrooms, bird’s eye chilies, and snapper into the pot.
-
Season the Broth: Add fish sauce, mushroom broth powder, and sugar. Stir well and let the broth simmer until the vegetables are cooked through and the flavors have melded together.
-
Finish with Lime and Kale: Finally, pour in the freshly squeezed lime juice and stir in the kale. Taste the soup and adjust the seasoning if necessary.
-
Serve: Allow the soup to simmer for another minute or two until the kale wilts slightly. Serve hot, and enjoy the bold, tangy, and spicy flavors of this nourishing snapper soup!
This hearty dish pairs well with steamed rice or as a stand-alone meal on a chilly evening. The bright heat from the chilies and the freshness of the lime make each spoonful a burst of flavor, while the delicate snapper balances the intensity beautifully.
