| Prep: 30 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 310 | 14g | 4g | 22g |
| sugars | fibre | protein | salt |
| 3g | 1g | 27g | 1.2g |
Why I Love Indonesian Red Snapper with Salted Egg
There’s a unique warmth and vibrancy that comes to mind when I think about the Indonesian dish, Red Snapper with Salted Egg. It’s the kind of fare that offers both comfort and exoticism in one bite, reminiscent of my own journey fusing West Coast and Gujarati culinary traditions. Drawing from the spirit of unity often present in my own creations, this dish serves as more than just an exquisite experience for your palate—it’s a testament to the bridges that food can build between distinct cultures.
The Inspiration
While this recipe doesn’t originate directly from a famous chef, its creation was certainly inspired by my admiration for the culinary prowess of Nigella Lawson. Her ability to combine the exotic flavors of the East with comfort food from the West has served as a North Star in my own journey to create Indian-American fusion cuisine. Add a dash of Indonesian flair, and you have yourself the Red Snapper with Salted Egg.
The Fusion
This recipe offers a sophisticated blend of flavors that resonates with my Californian spirit of adaptability and exploration. Snapper, a fish species commonly found in Californian cuisine, is mixed here with salted duck eggs—an ingredient frequently used in Indonesian and other Asian recipes. In a sense, this dish concocts a harmonious marriage of ingredients sourced from two contrasting sides of the Pacific Ocean.
Furthermore, the essence of this dish is much akin to a beloved Gujarati delicacy that I am fond of preparing: Dhokla with Green Chutney. Both dishes share a similar profile, balancing the saltiness of the primary ingredient with the freshness of coriander leaves and the mild heat of chili.
In fact, having this Red Snapper with Salted Egg alongside Dhokla could potentially be a culinary trip worth experiencing. Different continents. Different flavors. Yet, they harmonize together beautifully on your dinner plate.
Marrying Flavors
What makes this dish truly stand out is its intelligent use of commonly-found ingredients to deliver a powerful punch of flavors. Picture it: flaky snapper fillets, subtly seasoned, encased in a lightly crispy coating, beautifully paired with the umami-rich salted egg. This is all brought together with a tangy, slightly spicy sauce—an inviting melange of honey, soy sauce, vinegar, and sesame oil. The result is every foodie’s dream and a feast for your taste buds.
Next time you’re looking to step outside your culinary comfort zone or want to impress guests with an exotic and delectable dish, consider the Red Snapper with Salted Egg. It’s sure to win hearts and become a conversation starter at your next dinner table.
What You’ll Need
- 6 red snapper fillets
- 6 salted duck eggs
- 1 cup of flour
- 3 tablespoons of cornstarch
- 1/2 teaspoon of ground white pepper
- 1 teaspoon of salt
- 1 bunch of fresh coriander leaves
- 4 cloves of garlic
- 4 fresh red chilis
- 2 stalks of spring onion, finely chopped
- 1 tablespoon of honey
- 3 tablespoons of soy sauce
- 1 tablespoon of vinegar
- 1 teaspoon of sesame oil
- Oil for deep frying
Method
Step One
Start with preparing the salted egg sauce. Boil the duck eggs in water for 15 minutes. Once they cool, peel and mash them.
Step Two
Heat some oil in a pan. Add in the mashed eggs and keep stirring until they are fully cooked. Stir in the chopped garlic, chopped red chilis, and chopped spring onion. Continue cooking until the garlic and onions are fragrant. Mix in the honey, soy sauce, vinegar, and sesame oil until well combined. Cook the sauce over low heat until it thickens slightly. Then, set the pan aside.
Step Three
In a separate bowl, mix together the flour, cornstarch, ground white pepper, and salt. Dredge the red snapper fillets in this mixture, ensuring they are well coated on both sides.
Step Four
Heat the oil for deep frying in a large pan. Once the oil is hot, add the coated fish fillets one by one. Deep fry them until they are golden brown and crispy. Once done, remove the fillets from the oil and drain them on paper towels to remove excess oil.
Step Five
Finally, pour the salted egg sauce over the deep fried red snapper. Garnish with fresh coriander leaves. Your Red Snapper with Salted Egg is ready to serve. Enjoy it hot for the best taste.
