Snapper Fish Head Stew recipe is one of the recipes fish is very popular in Indonesia. Even though this recipe comes from the Province of West Sumatra, but because it is very tasty and delicious, this recipe is spread in almost all parts of Indonesia. But because the raw material fish head is a little hard to come by, this time I will invite friends to memasaka Fish Stew Recipe its course. In this recipe, the main raw material is the snapper which is a favorite of our family. But friends can also replace it with another family favorite fish, such as swordfish, tuna, tilapia, catfish or even can use carp or other land as its main ingredient.
As a variation of dishes with curry spices other, Snapper Fish Stew Recipes, this time using a thick sauce derived from coconut milk (condensed milk and coconut milk need dilute). In addition to providing the sensation of deliciousness that is second to none, the use of coconut milk also provides natural savory taste sensation. Therefore, the selection of materials used coconut milk should be acutely aware of. Of course, the selection of raw materials is also true fish must be considered. Use snapper which was really good quality and fresh (no fishy smell). Of course, pemiihan raw material herbs and spices it also must be considered.
Materials and Snapper Fish Stew Seasoning Tasty Recipes
1. The main ingredient needed is a fresh snapper fish with a size of approximately 1.3-1.5 kg. Can also use white or red snapper.
2. Citrus fruit juice large size as much as 1 piece. Cut the middle into sections so easy dikeluarin water.
3. The local red onion medium large size 5-6 pcs. Peel the skin and puree to stir-fry seasoning.
4. Hot Pepper Fruit size was large as 4-5 pcs. Thinly slice thinly and saute for seasoning blend.
5. Garlic medium large size as much as 3 cloves. Peel the skin and puree also for seasoning stir.
6. Pecan by about 2 points. Blend with herbs stir the others.
7. Turmeric approximately along the first knuckle. Peel the skin and puree with herbs stir the others.
8. Thick coconut milk of approximately 250cc or one glass. Use coconut milk from coconut fruit juice so that the result is more tasty and savory.
9. Santan Dilute approximately one glass of water (250cc).
10. Leeks are clean and nice as much as 1-2 cigarettes. Rinse and thinly slice great for topping.
11. Fruit carambola or starfruit vegetable as much as 3 pcs. Wash and cut into large pieces as well.
12. Air Asam Jawa of approximately 2 large spoons or tablespoons.
13. Fruit green tomatoes were great size of approximately 2-3 pcs. Rinse and cut a great big too.
14. broth powder to taste to make it more tasteful.
15. orange leaves of approximately 3 pcs.
16. Ginger was a great size along the first segment. Obese and crushed in order to more easily mixed with other spices.
17. Rod lemongrass medium size as much as one rod. Keprak trunk or crushed as well.
18. Galangal medium large size along approximately one finger adults. Crushed as well.
19. Table salt iodized taste.
20. Cooking oil for frying and sauteing fish taste.
How to Make Fish Stew Recipe
1. Clean the fish kakapnya using clean water flow. Do not forget to remove all the innards of the fish until it is completely clean so that no smell of cooking results.
2. Cut according to taste or approximately 5-6 portions. Do not forget the head of the fish is also used, but the first cut into two parts.
3. Take a lemon that has been cut and squeeze the juice over the fish to parse amisnya smell. Add salt to taste and let stand seep for about 5-7 minutes.
4. While waiting, friends can soften the onion, garlic, red chilli, turmeric and 2 eggs kemirinya to pan.
5. Prepare a frying pan and fill with enough oil to fry fish kakapnya.
6. Enter the fish and fry over medium heat ketch. Back and forth so that the level of maturity evenly. Do not be too long, just until half cooked just then remove and drain.
7. Reduce the oil and leaving little for sauteing. ADD onion, garlic and other traps that have been smoothed over. Back and forth for a while so as not to burn and until fragrant smell out.
8. Enter the lime leaves, ginger, broth powder to taste, lemongrass and galangal that have been crushed. Stir stir stir again with a previous seasonings until all ingredients are tender.
9. The next step Pour liquid milk into the batter spice seasoning above. Stir in coconut milk diluted stir until mixed with the other ingredients.
10. Put tamarind water that has been prepared and salt to taste. Stir stir again until all ingredients are well blended and boil. Remember, keep stirring until the milk do not rupture.
11. The next step enter fried snapper already half done previously. Stir in seasoning and stirring occasionally until sauce soak into the meat broth of fish and the water is reduced.
12. Enter a thick coconut milk that has been prepared. Stir stir again until the coconut milk to a boil.
13. The last step enter the leatherback, green tomatoes that have been cut into pieces and onion leaves. Stir again until slightly thickened sauce and curry snapper ready to serve.
May be useful. Thank you
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