Gulai ikan kakap merah is a dish of tender red snapper simmered in a reddish-yellow coconut curry broth packed with spices. The savory richness of coconut milk pairs beautifully with the fresh, delicate fish, while the aroma of lemongrass, lime leaves, and turmeric makes the broth utterly irresistible—perfect served warm with steamed white rice. This classic dish from Sumatra's coastal region is a family favorite, whether for special occasions or an everyday lunch.
🧂 Ingredients
🍽️ Servings: 4
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 600 grams Red snapper, cut into pieces as desired
- 2 tbsp Lime juice
- 1 tsp Salt, for coating the fish
- 600 ml Thick coconut milk, from 1 coconut
- 3 tbsp Oil, for sautéing
- 2 stalks Lemongrass, bruised
- 4 leaves Lime leaves
- 2 leaves Bay leaves
- 3 inch piece Galangal, bruised
- 2 pieces Asam kandis (dried sour fruit)
- 1 tsp Granulated sugar
- 1.5 tsp Salt
- 8 Shallots
- 4 clove Garlic
- 6 pieces Curly red chilies
- 5 pieces Red bird's eye chilies (optional, adjust to spice preference)
- 3 inch piece Roasted turmeric
- 2 inch piece Ginger
- 4 Candlenuts, toasted
- 1 tsp Ground coriander
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👩🍳 Instructions
- 1 Coat the pieces of red snapper with lime juice and salt, let sit for 15 minutes to remove any fishy smell, then rinse clean.
- 2 Blend the shallots, garlic, curly red chilies, bird's eye chilies, turmeric, ginger, candlenuts, and ground coriander using a blender or mortar and pestle until completely smooth.
- 3 Heat the oil in a pan or pot, then sauté the ground spice paste together with the lemongrass, lime leaves, bay leaves, and galangal until fragrant and cooked through, about 5-7 minutes over medium heat.
- 4 Pour in the coconut milk little by little while stirring continuously so it doesn't separate, then cook over low heat until it comes to a boil.
- 5 Add the asam kandis, sugar, and salt, stir well, and taste, adjusting the seasoning as needed.
- 6 Gently slide the pieces of red snapper into the curry broth so they don't break apart, then cook over low heat for 15-20 minutes until the fish is fully cooked.
- 7 Occasionally ladle the broth over the fish so the seasoning soaks in evenly; avoid stirring too often so the fish doesn't fall apart.
- 8 Once the broth has thickened and the fish is cooked through, turn off the heat and remove the curry from the stove.
- 9 Serve the gulai ikan kakap merah while warm, topped with fried shallots and warm steamed white rice.
💡 Tips
• Choose fresh red snapper with clear eyes and firm flesh for a tastier curry without a fishy smell.
• Avoid stirring the broth too often once the fish is added so the pieces don't break apart; just gently shake the pan or ladle broth over the fish instead.
• Cook the coconut milk over low heat while stirring gently and continuously to prevent it from separating and to keep the broth creamy.
• The curry tastes even better if cooked a few hours before serving, as the flavors have more time to soak into the fish.
📊 Nutrition Facts / serving
320
Calories (kcal)
28 g
Protein
20 g
Fat
8 g
Carbs
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