Pacific West Indonesia

Pan Fried Red Snapper with Jukut Urap

Red Snapper Fillet Portion 120-150gr


  • 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


  • 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


  1. Clean and boil all the finely cut vegetables in salted water and cool in Ice water once cooked so they keep their colour.
  2. Drain properly and dry in a towel to remove as much of the water as possible from the Vegetables.
  3. 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.
  4. In a mixing bowl place all your vegetables, the Spice paste and mix properly, add fried Shallot and slice chilis
  5. In a Teflon Pan warm up the rest of the oil and pan fry at low heat your seasoned Red Snapper Fillet portion.
  6. Make some thin slices of cucumber for plate garnish and cooling add on if too spicy, cucumber will cool your mouth.
  7. 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