Pecak Gurame: A Flavorful Indonesian Delight
Pecak Gurame is a traditional Indonesian dish that celebrates the rich flavors of grilled fish, enhanced by a vibrant sambal pecak. This recipe uses gurame fish, which is known for its tender texture and mild flavor, making it a perfect canvas for the robust spices and seasonings. Follow this step-by-step guide to create a deliciously satisfying meal that will surely impress your family and friends.
Ingredients
For the Fish
- 1 whole gurame fish (approximately 500 grams)
- 1 lime (or lemon), for marinating
Fish Seasoning
- 3 cloves of garlic
- 2 cm fresh turmeric
- 1 teaspoon coriander seeds
- A pinch of salt
For the Sambal Pecak
- 8 shallots
- 4 cloves of garlic
- 2 cm ginger
- 1 cm kencur (aromatic ginger)
- 1 segment of temu kunci (optional, if unavailable)
- 10 bird’s eye chilies (adjust according to your spice preference; can substitute with fewer if desired)
- 10 curly red chilies (or 1 large red chili)
- 3 candlenuts
Additional Seasonings
- 1 stalk lemongrass, bruised (white part only)
- 2 kaffir lime leaves, torn from the stem
- 1 green tomato
- 2 tablespoons tamarind water
- 300 ml water
- Salt and sugar to taste
Preparation Steps
Step 1: Prepare the Fish
Begin by cleaning the gurame fish thoroughly, ensuring all scales and entrails are removed. Rinse it under running water, then pat dry with paper towels. To enhance the flavor, rub the fish with lime juice, allowing it to marinate for about 15 minutes. This step not only adds zest but also helps eliminate any fishy odor.
Step 2: Season the Fish
Next, prepare the fish seasoning. In a mortar and pestle or a food processor, blend together the garlic, turmeric, coriander seeds, and salt until you achieve a smooth paste. Rub this mixture generously over the fish, ensuring it is evenly coated. Let the fish rest for another 15 minutes to absorb all the wonderful flavors.
Step 3: Fry the Fish
In a frying pan, heat enough oil over low heat to deep-fry the fish. Once the oil is hot, carefully add the fish to the pan. Fry until the fish is golden and crispy, which may take some time, so be patient. Avoid flipping the fish until it is thoroughly cooked on one side to ensure it remains intact. Once fried, remove the fish from the pan and let it drain on paper towels.
Step 4: Prepare the Sambal Pecak
While the fish is frying, it’s time to make the sambal pecak. Start by dry-roasting the sambal ingredients in a skillet until fragrant, then transfer them to a mortar and pestle or blender and grind coarsely. This gives the sambal its distinct texture and flavor.
Step 5: Sauté the Sambal
In the same skillet, add a bit of oil and sauté the sambal pecak until it becomes aromatic. Incorporate the lemongrass, kaffir lime leaves, and green tomato into the mixture. Sauté until the vegetables soften and release their essence.
Step 6: Simmer the Sauce
Pour in the water and tamarind water, followed by sugar and salt to taste. Stir well and simmer the mixture until the liquid reduces slightly, concentrating the flavors.
Step 7: Serve
Once the sambal is ready, it’s time to plate the dish. Arrange the crispy fried gurame on a serving platter and generously spoon the sambal pecak over the top. The vibrant colors and enticing aromas will be sure to catch everyone’s attention.
Step 8: Enjoy
Serve your Pecak Gurame with steamed rice and perhaps a side of fresh vegetables for a complete meal. The combination of the crispy fish and the spicy, tangy sambal is a perfect harmony of flavors that showcases the essence of Indonesian cuisine.
Pecak Gurame is not just a dish; it’s an experience that embodies the heart of Indonesian cooking, where each ingredient plays a vital role in creating a delightful culinary journey. Enjoy this recipe with loved ones and savor the taste of tradition!
