📝 About This Recipe
Originating from the vibrant culinary heart of West Sumatra, this iconic Padang dish features a succulent Red Snapper head simmered in a rich, aromatic coconut milk gravy. The broth is a masterclass in balance, blending the heat of red chilies with the earthy warmth of turmeric and the citrusy brightness of kaffir lime and lemongrass. It is a celebratory centerpiece known for its melt-in-the-mouth collagen and deep, savory complexity that defines Indonesian coastal soul food.
🥗 Ingredients
Main Ingredients
- 2 large pieces Red Snapper Head (Kakap Merah) (split in half, cleaned thoroughly including gills)
- 2 tablespoons Lime juice (for marinating the fish)
- 1 teaspoon Salt (for marinating the fish)
The Spice Paste (Bumbu Halus)
- 10 pieces Shallots (peeled)
- 5 cloves Garlic (peeled)
- 10 pieces Red Curly Chilies (adjust for heat preference)
- 3 cm Ginger (fresh)
- 4 cm Turmeric (fresh or roasted)
- 3 cm Galangal (young galangal is preferred)
- 4 pieces Candlenuts (toasted)
Aromatics and Liquids
- 500 ml Coconut Milk (thick, first press)
- 300 ml Water (to adjust consistency)
- 2 stalks Lemongrass (bruised and tied in a knot)
- 5 pieces Kaffir Lime Leaves (torn slightly to release oils)
- 1 piece Turmeric Leaf (tied in a knot; essential for authentic aroma)
- 2 pieces Asam Kandis (dried sour fruit; can sub with tamarind)
Seasoning and Extras
- 10 pieces Bird's Eye Chilies (left whole for extra heat)
- to taste Salt and Sugar (use palm sugar for depth)
- 3 tablespoons Oil (for sautéing)
👨🍳 Instructions
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1
Begin by cleaning the snapper heads meticulously. Rub them with lime juice and salt, then let them sit for 15 minutes to remove any fishy odor. Rinse lightly and pat dry.
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2
Prepare the 'Bumbu Halus' by blending shallots, garlic, red chilies, ginger, turmeric, galangal, and toasted candlenuts with a splash of oil until a smooth, vibrant orange paste forms.
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3
Heat 3 tablespoons of oil in a large, deep wok or heavy-bottomed pot over medium heat.
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4
Sauté the spice paste until it becomes fragrant and the oil begins to separate from the solids (tanak), which usually takes about 5-7 minutes.
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5
Add the bruised lemongrass, kaffir lime leaves, turmeric leaf, and asam kandis. Stir for another 2 minutes until the aromatics wilt and release their scent.
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6
Pour in the water and the thick coconut milk slowly, stirring constantly to ensure the coconut milk doesn't curdle or break.
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7
Bring the liquid to a gentle simmer. Do not let it reach a rolling boil yet, as this maintains the creamy emulsion of the gulai.
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8
Carefully slide the snapper heads into the simmering sauce. Ensure they are mostly submerged.
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9
Add the whole bird's eye chilies. These will infuse the sauce with a subtle heat without making it overwhelmingly spicy for everyone.
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10
Season with salt and a pinch of sugar. Lower the heat and cook for 20-25 minutes, occasionally basting the fish heads with the sauce.
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11
Once the fish is cooked through and the sauce has thickened slightly to a silky consistency, perform a final taste test and adjust seasoning.
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12
Turn off the heat. Remove the large aromatics (turmeric leaf and lemongrass) before serving for a cleaner presentation.
💡 Chef's Tips
Use the freshest fish possible; the eyes should be clear and the gills bright red. Never stop stirring the sauce until it reaches a simmer to prevent the coconut milk from separating. If you cannot find Asam Kandis, use a small amount of tamarind paste or a slice of green tomato for that necessary tang. For a deeper flavor, let the dish sit for 30 minutes after cooking before serving; gulai always tastes better once the spices have settled. Roasting the fresh turmeric over an open flame before blending removes the raw earthy taste and enhances the golden color.
🍽️ Serving Suggestions
Serve hot with a generous portion of steamed jasmine rice to soak up the gravy. Pair with 'Daun Singkong Rebus' (boiled cassava leaves) for the authentic Padang experience. Add a side of 'Sambal Ijo' (green chili sambal) to provide a fresh, zesty contrast to the rich gulai. Accompany with 'Kerupuk Udang' (prawn crackers) for a delightful crunchy texture. A glass of iced sweet tea (Teh Manis) is the traditional beverage to balance the spices.