Abing Kakap - spicy stewed fish fillets

Ingredients

• 500 gsnapper fillets
• 1 tbsplime juice
• 300 mlthick coconut milk
• 500 mlthin coconut milk
• 3 tbspgrated coconut, toasted
• 1 tbsptamarind water
• 2Indonesian bay leaves (daun salam)
• 2 cmgalangal
• 1lemongrass stalk
• 1/2 tspsalt
• 1/2 tsppalm sugar
• to tasteoil
• 7shallots
• 5 clovesgarlic
• 3roasted candlenuts
• 1/2 tsproasted coriander seeds
• 2 cmginger
• 9dried red chillies, soaked

Instructions

1. 1

   Marinate the fish

   Rub the snapper with the lime juice and salt, then leave it to marinate for 15 minutes. Rinse the fish and cut the fillets into pieces.

2. 2

   Prepare the paste

   Puree the coconut. Pound or grind the shallots, garlic, roasted candlenuts, roasted coriander, ginger and soaked dried chillies to a fine paste.

3. 3

   Fry the aromatics

   Heat some oil in a pan. Add the spice paste with the Indonesian bay leaves, lemongrass and galangal, and sauté for 5 minutes.

4. 4

   Add coconut milk

   Stir in the toasted grated coconut and thin coconut milk. Bring the mixture to the boil, stirring as it heats.

5. 5

   Simmer the fish

   Add the fish, tamarind water and palm sugar, then continue cooking over a low heat.

6. 6

   Finish the sauce

   Add the thick coconut milk and cook until the fish is done and the sauce has thickened. Serve.

What is abing kakap?

Abing kakap is an Indonesian-style fish dish in which snapper is gently cooked in a spiced coconut sauce. Its flavour comes from the combination of chillies, aromatics, coconut and tamarind.

This version uses both thin and thick coconut milk: the thinner milk forms the simmering base, while the thicker milk is added towards the end for a richer finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The coconut milk and oil supply most of the fat, while the snapper provides the protein; the sauce and any rice served alongside contribute most of the carbohydrates. Serve a piece of fish with a measured amount of rice and add vegetables to balance the plate.

Build the spice paste

Paste ingredients: shallots, garlic, candlenuts, coriander, ginger and soaked dried chillies are pounded or ground until fine. A smooth paste spreads its flavour through the sauce and is less likely to leave large raw pieces.

Chillies: soaking softens the dried chillies so they are easier to grind. Their heat can vary, so the finished dish may be milder or hotter depending on the chillies used.

Prepare the fish

Marinating: lime juice and salt season the snapper before it goes into the pan. Rinse it after the 15-minute rest, as directed, then cut the fillets into pieces.

Gentle cooking: add the fish only after the coconut base has come to the boil. Keep the heat low afterwards so the pieces cook through without breaking up in a vigorous simmer.

Layer the coconut

Thin coconut milk: stir it in with the toasted grated coconut and bring the pan to the boil while stirring. This is the main liquid for the fish to simmer in.

Thick coconut milk: add it later, then cook until the sauce has thickened. Stir gently to combine it without rough handling of the fish.

Balance the flavour

Tamarind and palm sugar: tamarind water brings sourness, while palm sugar adds a little sweetness. Add both with the fish so their flavours simmer into the sauce.

Aromatics: Indonesian bay leaves, lemongrass and galangal perfume the oil as the paste cooks. Leave them in the pan during simmering, then remove any pieces that are inconvenient to eat before serving.

What to serve with it

Rice: plain steamed rice is a natural partner for the coconut sauce and makes the dish a more substantial meal.

Fresh sides: serve with a crisp salad or simply cooked vegetables for contrast with the creamy, spicy fish. Keep accompaniments lightly seasoned so they do not overwhelm the sauce.

Recipe notes & tips

• Soak the dried chillies before grinding so they soften and blend into the paste.
• Grind the spice paste finely for a more even sauce.
• Stir while bringing the thin coconut milk to the boil, as the recipe directs.
• Keep the heat low once the fish is in the pan to help the fillets hold their shape.
• Check that the fish is cooked through and the sauce has thickened before serving.

Variations

• Adjust the heat: use fewer dried chillies for a milder sauce.
• Use another firm fish: choose fillets that can withstand gentle simmering.
• Add more vegetables: simmer suitable vegetables in the coconut sauce until tender.
• Make it more sour: adjust the amount of tamarind water to suit your taste.
• Serve with rice: add steamed rice to soak up the coconut sauce.

Common mistakes to avoid

• Skipping the marinade: give the fish the full 15 minutes with lime juice and salt before rinsing.
• Grinding a coarse paste: pound or process the spice ingredients until fine so they cook evenly.
• Leaving the paste undercooked: sauté it with the aromatics for the stated 5 minutes.
• Boiling the fish hard: lower the heat after adding the fish to help keep the pieces intact.
• Adding the thick coconut milk too early: add it after the fish and simmer until the sauce thickens.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat gently in a pan until hot throughout, stirring carefully so the fish pieces do not break apart.

Frequently asked questions