Pecak Gurame: A Delightful Indonesian Dish

Pecak Gurame is a traditional Indonesian recipe featuring the beloved Gurame fish, complemented by a vibrant and aromatic sauce that captures the essence of Indonesian flavors. This dish is perfect for family gatherings or special occasions, showcasing a delightful combination of fried fish topped with a savory and slightly spicy pecak sauce. Let’s dive into the ingredients and steps needed to create this delicious dish.

Ingredients

For the Fish

• 500 grams of Gurame fish (1 whole fish)
• 1 lime (or lemon), juiced
• A pinch of salt (adjust to taste)
• Cooking oil, as needed for frying

For the Fried Fish Seasoning (blend together)

• 3 cloves of garlic
• 1 teaspoon of ground coriander
• 2 cm of turmeric (fresh or ground)
• ½ teaspoon of salt

For the Pecak Sauce (toasted and coarsely ground)

• 13 red bird’s eye chilies (original recipe calls for 10)
• 12 curly red chilies (original recipe calls for 10)
• 4 cloves of garlic
• 8 shallots
• 2 cm of ginger
• 1 cm of kencur (aromatic ginger)
• 1 piece of temu kunci (optional, can be omitted if unavailable)
• 3 candlenuts

For the Pecak Complements

• 1 stalk of lemongrass, smashed
• 3 kaffir lime leaves (original recipe calls for 2)
• 100-150 ml of water (original recipe calls for 300 ml)
• 2 green tomatoes (original recipe calls for 1)
• 2 tablespoons of tamarind water
• Salt and sugar to taste (I use mushroom seasoning for flavor enhancement)

Instructions

1. Prepare the Fish:
   Begin by cleaning the Gurame fish thoroughly. After washing, rub the fish with lime juice and a pinch of salt. Let it sit for about 15 minutes to enhance the flavor.

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2. Season the Fish:
   Rinse the fish again under cold water and then coat it with the previously prepared fried fish seasoning. Allow the fish to marinate for a while, letting the spices penetrate the flesh.

3. Fry the Fish:
   Heat oil in a deep pan until it reaches a high temperature. Carefully fry the fish until it is golden brown and crispy. Once cooked, remove the fish and set it on a serving plate.

4. Prepare the Pecak Sauce:
   In a dry pan, toast the pecak ingredients until fragrant, then coarsely grind them. Sauté the pecak mixture in a skillet until it releases a delightful aroma. Add the lemongrass, kaffir lime leaves, water, tamarind, and season with sugar and salt. Optionally, include any additional seasoning like mushroom stock for depth of flavor. As the mixture begins to simmer, add the green tomatoes and stir well, adjusting the seasoning to taste.

5. Serve:
   Once the pecak sauce is ready and bubbling, pour it generously over the fried Gurame fish on the serving plate.

6. Enjoy:
   Serve your Pecak Gurame warm, ideally alongside steamed rice and shared with loved ones. Enjoy this delightful dish that brings the flavors of Indonesia right to your dining table!

Note:

If Gurame fish is not available, you can substitute it with other fish varieties such as carp or tilapia, depending on your preference.

Variations:

For those who prefer a saucier version, feel free to add more water and oil to the pecak sauce, or try using different types of fish like mackerel for a unique twist. Ultimately, the preparation can be adjusted to fit your taste, whether you enjoy a thicker sauce or a more soupy consistency.

Happy cooking and selamat mencoba (happy trying)! This Pecak Gurame is sure to become a cherished dish in your culinary repertoire.