Sweet and Sour Bawal Goreng Cumi (Fried Pomfret with Squid in Sweet and Sour Sauce)
Indulge in the delightful combination of textures and flavors found in this Sweet and Sour Bawal Goreng Cumi, a dish that beautifully marries the crispy fried pomfret with tender squid enveloped in a luscious sauce. Perfect for a family meal or a special occasion, this recipe is not only delectable but also straightforward to prepare, making it an ideal addition to your culinary repertoire. With the vibrant flavors of fresh ingredients and a perfect balance of sweet and savory, this dish is sure to become a favorite at your dining table.
Ingredients
| Ingredient | Quantity |
|---|---|
| Pomfret Fish (Ikan Bawal) | 1 whole (cleaned and scaled) |
| Squid (Cumi Cumi) | 200 grams |
| Crispy Flour (Tepung Crispy) | 1 cup |
| Sugar (Gula) | 2 tablespoons |
| Salt (Garam) | To taste |
| Oyster Sauce (Saus Tiram) | 3 tablespoons |
| Green Onions (Daun Bawang) | 2 stalks, chopped |
| White Pepper (Lada Putih) | 1 teaspoon |
Ground Ingredients:
| Ingredient | Quantity |
|---|---|
| Galangal (Lengkuas) | 1 inch, peeled and sliced |
| Ginger (Jahe) | 1 inch, peeled and sliced |
| Candlenuts (Kemiri) | 3-4 nuts |
| Large Red Chilies (Cabai Merah Besar) | 3-4 chilies, deseeded |
| Bird’s Eye Chilies (Cabai Rawit) | 5-7 chilies, whole |
| Garlic (Bawang Putih) | 3 cloves, peeled |
| Shallots (Bawang Merah) | 2 shallots, peeled |
Instructions
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Preparation of Fish: Begin by combining the cleaned pomfret fish with crispy flour in a mixing bowl. Add just enough water to create a light coating on the fish without making it too thick. This will ensure a perfectly crispy exterior when fried.
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Fry the Pomfret: Heat a generous amount of oil in a deep frying pan over medium-high heat. Once the oil is hot, carefully add the coated pomfret fish. Fry until golden brown and crispy, approximately 5-7 minutes on each side. Remove the fish from the oil and drain on paper towels to remove excess oil.
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Prepare the Squid: While the fish is frying, wash the squid thoroughly under cold running water, removing any ink sacs or innards. Slice the squid into rings about 1 cm thick.
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Blend the Spice Paste: In a blender, combine the galangal, ginger, candlenuts, red chilies, bird’s eye chilies, garlic, and shallots. Blend until smooth, adding a little water as necessary to facilitate the blending process.
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Sauté the Squid: In a separate pan, heat a small amount of oil over medium heat. Once the oil is shimmering, add the blended spice paste and sauté until fragrant, about 3-5 minutes.
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Cook the Squid: Add the sliced squid to the sautéed spice mixture. Stir-fry until the squid is cooked through and tender, which should take about 3-4 minutes.
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Flavor the Sauce: Once the squid is cooked, add the sugar, salt, oyster sauce, and white pepper. Stir to combine, allowing the flavors to meld together. Taste and adjust the seasoning if necessary.
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Finish with Green Onions: Once the sauce is well-mixed and the flavors are balanced, add the chopped green onions and remove the pan from the heat.
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Serve: To serve, place the crispy fried pomfret on a large serving platter. Generously pour the sweet and sour squid sauce over the fish, ensuring it’s evenly distributed. Serve immediately with steaming hot rice for a delightful meal.
This Sweet and Sour Bawal Goreng Cumi is not only a feast for the eyes with its vibrant colors but also an irresistible dish that brings together the fresh ocean flavors and aromatic spices, ensuring every bite is a celebration of taste. Enjoy this dish with family and friends, and savor the joy of cooking and sharing.
