What would we take home from an Indonesian vacation?
Not Batik. Not a Javanese mask.
But Laos powder.
The spice perfectly captures the signature gingery, camphorous and deliciously peppery aroma of galangal root, native to Java. It adds an exotic depth of flavor to this spicy-sweet Indonesian Snapper—a family recipe that, with a bit of persistent begging, we were finally able to pry from our secretive chef Marja.
Indonesian Snapper
The Goods
1-pound snapper fillet, cut in half
3 tablespoons vegetable oil
1 small yellow onion, thinly sliced
2 cloves garlic, minced
1/4 teaspoon green serrano peppers, minced
1/4 teaspoon red serrano peppers, minced
1/4 teaspoon Laos powder (or 1/2 teaspoon minced fresh ginger)
1/4 cup Indonesian soy sauce (kecap manis)
1 cup fish stock
1/4 cup coconut milk
1 Indian bay leaf
The How-To
Heat
2 tablespoons of oil in skillet.
Add
snapper.
Sauté
on each side for 2 minutes, then remove from pan and place on a plate.
Add
1 tablespoon of olive oil to the still-hot skillet, add sliced onion and the bay leaf, then sauté the onion on medium-high for 2 minutes.
Add
garlic, peppers, and Laos powder.
Sauté
for 2 more minutes, then add the fish stock, coconut milk and soy sauce, until the sauce is reduced by half.
Now add
the fish to the sauce and simmer for 10 minutes or until the fish is done.
Serve
with rice.
The next best thing to being in Java is
Laos powder.