Spicy Grilled Gourami (Gurame Bakar Pedas)
Ingredients:
For the Fish:
- 1 kg fresh Gourami (Gurame)
For the Marinade:
- 2 limes (for juice)
- 7 shallots
- 5 cloves garlic
- 3 roasted candlenuts (kemiri)
- Bird’s eye chilies (adjust to your spice level)
- 1 medium-sized tomato
- 5 kaffir lime leaves
- Sugar (to taste)
- Salt (to taste)
- Sweet soy sauce (kecap manis, to taste)
Instructions:
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Prepare the Gourami:
- Clean the fish thoroughly by removing the innards. Make shallow cuts along the belly and rinse well.
- Squeeze the juice of 2 limes over the fish, ensuring it is well-coated. Let it sit for 10 minutes before rinsing again to remove any fishy odor.
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Prepare the Marinade:
- In a blender or food processor, combine the shallots, garlic, roasted candlenuts, tomato, and bird’s eye chilies. Blend until smooth.
- Heat a pan and sauté the spice mixture along with the kaffir lime leaves until fragrant and well-cooked.
- Season the marinade with sugar, salt, and sweet soy sauce to taste. Stir well and adjust the seasoning as needed.
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Grill the Gourami:
- Preheat your grill or prepare charcoal for a medium heat.
- Place the cleaned and marinated fish on the grill. Frequently turn the fish and baste it with the marinade to ensure the flavor penetrates.
- Be sure to grill over medium heat to allow the marinade to seep into the fish and for it to cook thoroughly without burning.
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Serving:
- Once the Gourami is evenly grilled and cooked through, remove it from the heat.
- Serve the Spicy Grilled Gourami hot with steamed rice and your favorite side dishes. Enjoy the rich, bold flavors of this dish, which will be slightly spicy with a balance of sweetness and tang from the marinade.
Notes:
- Tips for Grilling: To ensure the fish stays moist, use a medium heat and avoid direct high flames to prevent the skin from burning before the inside is cooked through.
- Optional Additions: You can garnish with fresh herbs or extra lime wedges for an added burst of freshness.
