Spicy Grilled Gourami with Aromatic Pecak Sauce
Pecak Gurame: A Flavorful Indonesian Grilled Gourami with Spicy Coconut Sauce
Pecak Gurame is a traditional Indonesian dish that brings together the earthy richness of gourami fish and a bold, spicy coconut-based sauce. This dish combines a perfect blend of flavors from fresh ingredients, aromatic spices, and a luscious sauce that perfectly complements the crispy fried fish. Pecak Gurame is a delightful dish that is both flavorful and visually appealing, making it a wonderful addition to your meal repertoire.
Ingredients:
| Main Ingredients | Amount |
|---|---|
| Gourami fish (ikan gurame) | 1 whole |
| Lime juice (for marinating) | From 1 lime |
| Spice Paste (for marinating the fish) | |
| Garlic | 4 cloves |
| Coriander seeds | 1 teaspoon |
| Turmeric (fresh) | 1 small piece (about an inch) |
| Salt | To taste |
| Pecak Spice Paste | |
| Shallots | 7 shallots |
| Garlic | 4 cloves |
| Bird’s eye chili (cabe rawit) | 10 pieces (adjust to taste) |
| Curly red chili (cabe keriting) | 5 pieces |
| Fresh ginger (jahe) | A small piece |
| Kencur (aromatic herb) | A small piece |
| Candlenuts (kemiri) | 3 pieces |
| For the sauce and garnish | |
| Bay leaves (daun salam) | 1 leaf |
| Lemongrass (serai) | 1 stalk, smashed |
| Tomato | 1, diced |
| Sugar | To taste |
| Salt | To taste |
| Water | Enough to make the sauce |
Instructions:
-
Prepare the Fish:
Begin by cleaning the gourami fish thoroughly. After cleaning, rub the fish with lime juice to remove any lingering fishy smell. Then, apply the spice paste made from garlic, coriander, turmeric, and salt, ensuring the fish is evenly coated with the marinade. Allow the fish to marinate for at least 30 minutes, so the flavors penetrate deeply into the flesh. -
-
Fry the Fish:
Heat a generous amount of cooking oil in a frying pan. Once the oil is hot, carefully fry the marinated fish until it turns golden brown and crispy on the outside. The fish should be cooked through and dry on the outside while remaining moist and tender inside. Once cooked, set the fish aside on a plate to drain any excess oil. -
Prepare the Pecak Sauce:
In a separate pan, heat some oil and sauté the pecak spice paste, which includes shallots, garlic, chilies, ginger, kencur, and candlenuts. Stir-fry the spices until they release a fragrant aroma. This step is crucial to develop the rich flavors that define the pecak sauce. -
Add the Sauce Ingredients:
Once the spice paste is fragrant, add the bay leaves, lemongrass, and diced tomato to the pan. Continue sautéing for a few minutes until the tomatoes soften. Season the sauce with sugar and salt to balance the flavors. Add a little water to help form the sauce and let it simmer gently until the sauce thickens to your desired consistency. -
Serve:
Once the sauce has thickened, gently pour it over the fried gourami fish, ensuring the fish is well-coated with the spicy and aromatic sauce. Garnish with additional fresh herbs or spices if desired. Serve your Pecak Gurame hot with steamed rice or a side of vegetables for a complete and satisfying meal.
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | ~350 kcal |
| Protein | 35g |
| Carbohydrates | 10g |
| Fat | 20g |
| Fiber | 3g |
| Sodium | 500mg |
| Vitamin C | 15% DV |
Pecak Gurame is a vibrant dish that not only highlights the unique flavors of Indonesian cuisine but also offers a delightful culinary experience with its spicy, tangy sauce paired with perfectly fried fish. This dish is perfect for those looking to explore new, exotic flavors and can easily be adapted to suit various taste preferences. Whether you’re hosting a gathering or simply craving something special, Pecak Gurame is sure to impress with its bold flavors and satisfying taste.
