Acar Gurame Pedas: Spicy Gouramy in Pickled Sauce
Experience the delightful flavors of Acar Gurame Pedas, a traditional Indonesian dish that brings together succulent gouramy fish and a medley of vibrant vegetables, all infused with aromatic spices and a spicy kick. This dish is perfect for gatherings or a special family meal, combining the freshness of ingredients with a tangy sauce that tantalizes the taste buds. Let’s dive into this culinary adventure!
Ingredients
| Main Ingredients | Quantity |
|---|---|
| Medium-sized gouramy fish | 4 (cleaned and scored) |
| Jipang (or cucumber) | 1 (cut into matchsticks) |
| Carrots | 2 (cut into matchsticks) |
| Red shallots | 10 (halved) |
| Lime | 1 (juiced) |
| Green and red chili peppers | 10 (halved, to taste) |
| Spice Paste | |
|---|---|
| Garlic | 7 cloves |
| Ginger | 1 small piece |
| Turmeric | 2 small pieces |
| Candlenuts | 7 whole |
| Black pepper | ½ teaspoon |
| Seasoning | |
|---|---|
| Lemongrass | 2 stalks (crushed) |
| Vinegar | 2 tablespoons |
| Sugar | 1½ tablespoons |
| Salt | 1 tablespoon (heaping) |
| Mushroom broth powder | 1 teaspoon |
| Fish Frying Seasoning | |
|---|---|
| Garlic | 1 clove |
| Turmeric | 1 small piece |
| Salt | 1 teaspoon |
Instructions
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Preparation of Fish: Start by cleaning the gouramy fish thoroughly, removing the gills and any internal organs. Score the fish with shallow cuts to allow the marinade to penetrate. Rub the fish with lime juice and set aside for about 5 minutes to marinate.
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Vegetable Prep: While the fish is marinating, wash and prepare the jipang and carrots. Sprinkle a little salt over the cut vegetables, massage them lightly, and then rinse and drain them well.
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Make the Spice Paste: In a mortar and pestle, grind the garlic, ginger, turmeric, and candlenuts into a fine paste.
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Cooking the Fish: In a large pan, heat oil over medium heat. Once hot, add the spice paste and lemongrass, sautéing until fragrant.
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Simmering the Sauce: Add a little water to the pan with the sautéed spices, then incorporate the chili peppers, black pepper, sugar, salt, and mushroom broth powder. Allow the mixture to come to a gentle boil, adjusting the seasoning as necessary. Be cautious with the salt, as the sauce will concentrate.
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Combine Ingredients: Gently place the marinated fish into the pan, layering the prepared jipang and carrots on top. Cover the pan and simmer over low heat for approximately 3 minutes.
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Flipping the Fish: Carefully turn the fish to ensure it absorbs the flavors evenly. Add the halved shallots and let everything cook together for another 5 minutes, or until the vegetables soften and the sauce reduces.
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Final Touches: Taste and adjust the seasoning as needed. The dish should be a harmonious blend of spicy, tangy, and savory flavors.
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Serve: Once cooked, serve the Acar Gurame Pedas warm, garnished with the vibrant vegetables, and enjoy this Indonesian classic with steamed rice or as part of a larger feast.
Nutritional Information
| Nutrient | Per Serving |
|---|---|
| Calories | Approximately 350 |
| Protein | 30 g |
| Carbohydrates | 20 g |
| Fats | 15 g |
| Fiber | 3 g |
| Sodium | 600 mg |
Embrace the rich flavors and cultural heritage of this exquisite dish, and let the aromas of Acar Gurame Pedas fill your kitchen with warmth and love. Perfect for sharing with family and friends, this recipe is a delightful addition to your culinary repertoire. Enjoy!
