Spicy and Sour Snapper Stew
Ingredients
- 750 grams snapper fish
- As needed pineapple, peeled and cut into pieces
- 1 tablespoon lime juice
- Oil for frying
- 500 ml hot water
Ground spices
- 15 shallots
- 7 cloves garlic
- 7 large red chilies, seeds removed if not wanting spicy
- Thumb-sized ginger
- 1 stalk lemongrass, white part only
- Salt
- Sugar
- Pepper powder
- Chicken bouillon powder, optional
Aromatics
- Thumb-sized galangal, bruised
- 4 kaffir lime leaves, remove central vein
- 2 stalks lemongrass, bruised
- Whole bird's eye chilies, optional
- Handful of basil leaves
Preparation
Sauté the ground spices with a little oil along with lemongrass, galangal, and kaffir lime leaves until fragrant
Add hot water and wait until it boils
Add the fish, do not include the marinade
Add pineapple and whole bird's eye chilies, cook until fish is done
Add lime juice and basil, stir briefly, remove from heat
Serve
