Gurami Saus Padang Recipe
Ingredients:
- 1 whole Gurami fish
- Juice of 1 lime
- Salt, to taste
- Black pepper, to taste
- 3 cloves garlic
- 5 shallots
- 1/2 onion
- 1 spring onion
- 3 ripe tomatoes
- 5 tablespoons chili sauce
- 5 tablespoons tomato ketchup
- Cornstarch, for thickening
- Cooking oil, for frying
Instructions:
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Prepare the Fish:
- Clean the Gurami fish thoroughly, removing the innards and washing it well. Make four shallow cuts along the flesh of the fish.
- Rub the fish with lime juice, salt, and black pepper. Allow it to marinate for about 15 minutes to enhance the flavor.
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Prepare the Aromatics:
- While the fish is marinating, finely chop the garlic and shallots.
- Slice the onion, tomatoes, and spring onion into thin strips.
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Fry the Fish:
- Heat cooking oil in a pan over medium-high heat. Fry the marinated Gurami until it is crispy and golden brown. Once cooked, drain the excess oil and set the fish aside.
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Make the Sauce:
- In a separate pan, sauté the finely chopped garlic and shallots until they are fragrant.
- Add about 150 ml of water to the pan.
- Stir in the chili sauce and tomato ketchup, seasoning with additional salt and pepper to taste.
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Thicken the Sauce:
- Mix cornstarch with a small amount of water to create a slurry. Add this to the sauce to thicken it, stirring continuously.
- Incorporate the sliced onion into the sauce and let it cook for about 1 minute.
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Finish the Sauce:
- Add the spring onions and sliced tomatoes to the sauce. Continue cooking until the tomatoes are slightly softened.
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Serve:
- Pour the Padang sauce generously over the fried Gurami fish.
- Serve hot and enjoy!
This Gurami Saus Padang recipe combines the crispy texture of fried Gurami with a flavorful, tangy sauce that brings a delightful burst of flavors to your plate. Ideal for a family meal or special occasion, this dish promises to impress with its rich, savory taste.
