Pan Fried Red Snapper with Jukut Urap
Red Snapper Fillet Portion 120-150gr
INGREDIENTS (2pax):
- 2 pcs Portion Cut Kakap Merah Red Snapper Fillet Portion
- 1/2 small Cucumber
- 50gr White Cabbage
- 50gr Local Spinach
- 50gr of Clean bean sprout
- 1 Green Chili
- 1 Bird eyes Chili
- 1 Lime juice
- 60gr Fresh Coconut Milk
- 2 Red Shallot peeled and sliced
FOR SPICE PASTE:
- 1 clove of Garlic
- 2 Tsp Fried Red shallots
- ¼ Tsp Terasi
- 2 Red Chili
- 2 Lime Leaf
- 1cm of old Ginger
- 1 Tsp of Salt
- 2 Tbs of oil
- Salt & Pepper for seasoning
INSTRUCTIONS
- Clean and boil all the finely cut vegetables in salted water and cool in Ice water once cooked so they keep their colour.
- Drain properly and dry in a towel to remove as much of the water as possible from the Vegetables.
- In a pestle, grind all the spice paste ingredients to a paste, add the coconut milk and lime juice and grind again to smooth paste.
- In a mixing bowl place all your vegetables, the Spice paste and mix properly, add fried Shallot and slice chilis
- In a Teflon Pan warm up the rest of the oil and pan fry at low heat your seasoned Red Snapper Fillet portion.
- Make some thin slices of cucumber for plate garnish and cooling add on if too spicy, cucumber will cool your mouth.
- In a dinning plate place the cucumber slices, your Urap, and cooked fish fillet
Red Snapper
Our Red Snapper comes with variety of cuts and sizes, which are : portion cut, cube, fillet, head and GGS
