Recipe by Dapur Rasamasa
Serve: 5 Person
Sour soup with the natural umami taste of the fish
- Easy
- Spicy
Ingredients
- 2 medium-sized of snapper fish heads
- 1 tablespoon lime juice
- Half of medium-sized pan of coconut milk made from whole grated coconut
- 2 lemongrass stalk
- 1½ thumb-sized galangal, crushed
- 1 turmeric leaf
- 10 kaffir lime leaves, remove spine
- 2 asam kandis fruits (Garnicia xanthochymus) or 1 thumb-sized piece tamarind
- Salt
Spice Paste
- 9 shallots
- 3 garlic cloves
- 5 large red chilies
- 1½ thumb-sized piece ginger
- 1½ thumb-sized piece turmeric
Snapper heads cooked in richly turmeric spiced coconut soup with consistent and smooth texture from the well-blended spice paste. This is a popular dish from West Sumatra.
Steps
- Clean the snapper fish head thoroughly. Season with lime juice and salt. Let it rest for 15 mins.
- Add spice paste to coconut milk, stir. Add lemongrass, galangal, turmeric leaf, and kaffir lime leaves. Cook until fragrant. Bring to a boil.
- Add fish head and asam kandis or tamarind to the mixture. Cook on low heat until the fish head changes color and coconut milk becomes oily. Add salt and mix well.
- Remove from heat.
