Crispy Gurame with Black Pepper Sauce and Golden Onion Rings

Steak Gurame with Black Pepper Sauce and Onion Rings

Ingredients:

• Fish:
  • 500 grams gurame fish (approximately 4 pieces)
  • 2 limes
• Vegetables:
  • 250 grams carrots, cut into matchsticks
  • 250 grams green beans, cut into pieces
• Batter:
  • 15 tablespoons all-purpose flour
  • 3 tablespoons cornstarch
  • 2 eggs
• Black Pepper Sauce:
  • 1 tablespoon black peppercorns, crushed
  • 1 sachet oyster sauce
  • 1 tablespoon sweet soy sauce
  • Salt and sugar, to taste
  • 2 tablespoons cornstarch, dissolved in water
  • 3 cloves garlic, finely chopped
  • 3 onions (1/2 for sauce, 2.5 for onion rings)
• Seasoning:
  • 6 cloves garlic
  • 1 tablespoon white peppercorns
  • Salt, to taste

Steps:

Preparing the Fish:

1. Marinate the Fish: Coat the fish with lime juice and let it sit for about 30 minutes to eliminate any fishy odor. Rinse with water and drain well.
2. Seasoning the Fish: Blend the garlic, white peppercorns, and salt into a fine paste. Rub this mixture all over the fish and let it marinate overnight in the refrigerator.
3. Battering the Fish: Remove the marinated fish from the refrigerator. Crack the eggs into the fish and mix well.
4. Coating: Combine the all-purpose flour and cornstarch. Dredge the fish pieces in this flour mixture, pressing and pinching to ensure an even coating.
5. Frying: Heat oil in a pan over medium heat. Fry the fish until golden and crispy. Set aside.

Preparing the Vegetables:

6. Blanching: Boil the green beans and carrots in boiling water for about 3 minutes. Drain and rinse under cold water to stop the cooking process. Drain again and set aside.

Making the Black Pepper Sauce:

7. Sautéing: In a pan, sauté 1/2 of an onion (chopped) and the chopped garlic until fragrant.
8. Creating the Sauce: Add water as needed. Stir in the oyster sauce, sweet soy sauce, salt, and sugar. Adjust the taste as needed. Bring the mixture to a boil.
9. Thickening the Sauce: Add the cornstarch slurry to the boiling mixture, stirring until the sauce thickens. Set aside.

Preparing the Onion Rings:

10. Cutting and Coating: Slice the remaining onions (2.5 onions) into rings. Dip each ring into the leftover egg mixture from the fish marination, then coat with the flour mixture.
11. Frying: Fry the onion rings in hot oil until golden and crispy. Drain on paper towels and set aside.

Assembling the Dish:

12. Plating: Arrange the blanched vegetables, fried fish, and crispy onion rings on a serving plate.
13. Serving: Pour the black pepper sauce over the fish. Serve immediately.

Enjoy this delicious combination of crispy fried gurame fish with a rich black pepper sauce, complemented by crunchy onion rings and vibrant vegetables. This dish is sure to be a hit at any meal!