Gurame Kuah Santan: A Rich and Creamy Indonesian Delicacy
Gurame Kuah Santan, a delightful Indonesian dish, combines the rich flavors of fried gourami fish with a luscious coconut milk broth, creating a comforting meal that tantalizes the taste buds. This dish is not only easy to prepare but also a feast for the eyes, with vibrant colors and aromatic spices that invite you to dig in. Perfect for family gatherings or special occasions, Gurame Kuah Santan is sure to become a favorite in your culinary repertoire.
Ingredients
Here’s a detailed list of the ingredients you will need to prepare this delightful dish:
| Ingredient | Quantity |
|---|---|
| Gurame fish (cleaned) | 1 whole (approx. 500g) |
| Salt | 1 teaspoon |
| Lime juice | 2 tablespoons |
| Kara coconut milk | 400 ml |
| Sugar | 1 tablespoon |
| Salt | To taste |
| Spices to be ground: | |
| – Shallots | 3 |
| – Garlic | 2 cloves |
| – Ginger | 1-inch piece |
| – Galangal | 1-inch piece |
| – Black pepper | 1 teaspoon |
| – Coriander seeds | 1 teaspoon |
| – Curly red chili peppers | 2-3 (adjust to taste) |
Nutritional Information
While specific nutritional values can vary based on preparation and portion sizes, here’s a general overview of the estimated nutrition per serving (based on 4 servings):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 350 |
| Protein | 25g |
| Carbohydrates | 15g |
| Dietary Fiber | 2g |
| Total Fat | 25g |
| Saturated Fat | 15g |
| Sodium | 400mg |
| Sugar | 2g |
Instructions
To prepare this luscious Gurame Kuah Santan, follow these step-by-step instructions:
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Prepare the Fish: Begin by cleaning the gourami fish thoroughly, then season it with salt and lime juice. Allow it to marinate for about 15 minutes to enhance the flavor.
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Fry the Fish: Heat a generous amount of oil in a frying pan over medium heat. Once the oil is hot, carefully fry the gourami until it is half-cooked, which should take about 5-7 minutes per side. Once done, remove the fish from the pan and set it aside.
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Sauté the Ground Spices: In the same pan, without draining the oil, add the ground spices (shallots, garlic, ginger, galangal, black pepper, coriander seeds, and curly red chili peppers). Sauté the mixture over medium heat until it becomes fragrant and slightly golden, about 3-4 minutes.
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Add Liquid Ingredients: Pour in enough water to cover the base of the pan, then add the Kara coconut milk. Stir well to combine.
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Season the Broth: Sprinkle in the sugar and additional salt to taste, then allow the mixture to simmer for a few minutes. Taste and adjust the seasoning as needed.
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Cook the Fish: Gently place the fried gourami back into the pan with the coconut broth. Let it cook for an additional 10-15 minutes, ensuring the fish absorbs the rich flavors of the broth.
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Serve: Once the fish is cooked through and the broth is aromatic, remove the pan from the heat. Serve your Gurame Kuah Santan hot, garnished with fresh herbs or slices of lime if desired. This dish pairs beautifully with steamed rice or a side of vegetables.
Tips and Variations
- Spice Level: Adjust the number of red chilies according to your heat preference. If you enjoy a spicier dish, feel free to add more.
- Vegetarian Option: For a vegetarian version, substitute the fish with tofu or tempeh, and adjust the cooking time accordingly.
- Accompaniments: Serve with a side of fresh salad or pickled vegetables to balance the richness of the coconut broth.
Gurame Kuah Santan is more than just a dish; it’s a celebration of Indonesian flavors that brings warmth and joy to any dining table. Enjoy every bite of this delectable creation, and let it transport you to the heart of Indonesian cuisine.
