Grilled Gurame Fish (Gurame Bakar)
Ingredients
| Ingredient |
Quantity |
| Gurame fish (about 700g) |
1 whole |
| Spice Paste: |
|
| Red curly chilies |
4 pieces |
| Shallots |
4 cloves |
| Garlic |
4 cloves |
| Candlenuts |
2 pieces |
| Turmeric (about 2 cm) |
2 cm |
| Galangal (about 2 cm) |
2 cm |
| Ginger (about 2 cm) |
2 cm |
| Lemongrass (white part only) |
2 stalks, thinly sliced |
| Salt |
½ tsp |
| Minang lamb seasoning |
½ tsp (optional) |
| For Basting: |
|
| Shallots (ground) |
2 cloves |
| Soy sauce (salty) |
½ tsp |
| Sweet soy sauce |
3 tbsp |
| Vegetable oil |
3 tbsp |
Instructions
| Steps |
| 1. Clean the gurame fish thoroughly, splitting it open along the back. Make incisions along the sides of the fish to help the marinade penetrate. |
| 2. Coat the fish with the spice paste (blend or grind all the ingredients for the spice paste until smooth) and let it marinate for at least 1 hour. For deeper flavor, marinate overnight in the refrigerator. |
| 3. Preheat the grill over charcoal. Grill the fish until it’s half-cooked and starting to dry out slightly. Flip the fish occasionally to ensure even cooking. |
| 4. Prepare the basting sauce by mixing the ground shallots, soy sauces, and vegetable oil. Brush this mixture generously over the fish. |
| 5. Continue grilling the fish, basting it frequently with the sauce until it’s fully cooked, golden, and slightly crispy on the outside. Flip the fish regularly to avoid burning. |
| 6. Once cooked, serve the grilled gurame hot with your favorite sides and garnishes. Enjoy! |
Nutritional Information (per serving, estimated)
| Nutrient |
Amount (Per Serving) |
| Calories |
320 kcal |
| Protein |
32g |
| Fats |
12g |
| Carbohydrates |
10g |
| Fiber |
2g |
| Sodium |
580mg |
Grilled Gurame Fish, also known as Gurame Bakar, is a flavorful Indonesian dish that combines aromatic spices and a savory basting sauce to create a perfect balance of heat and sweetness. The spice paste, made from a blend of fresh chilies, garlic, turmeric, and other fragrant ingredients, deeply infuses the fish as it grills, while the soy-based basting sauce adds a caramelized glaze. This dish is perfect for serving at special gatherings or enjoying a simple family meal with rice and sambal on the side.
