Crispy Gurami with Sambal Terong
A Delightful Dish That Combines Flavors and Textures
Crispy Gurami paired with Sambal Terong is a culinary delight that combines the tender and flavorful fish with a deliciously spicy and savory eggplant sambal. This dish not only brings a satisfying crunch with each bite of the crispy fish but also offers a burst of flavor from the accompanying sambal, making it a perfect meal for any occasion. Below, you will find detailed instructions to prepare this mouthwatering dish that serves well alongside warm rice. Let’s dive into the ingredients and the steps to create this remarkable feast.
Ingredients
For the Crispy Gurami:
| Ingredient | Quantity |
|---|---|
| Gurami fish (cleaned and filleted) | 1 whole (about 1 kg) |
| Egg | 1 large |
| Crispy flour (like Sajiku) | As needed |
| Salt | To taste |
For the Marinade:
| Ingredient | Quantity |
|---|---|
| Garlic | 1 clove, minced |
| Pepper | ½ teaspoon |
For the Sambal Terong:
| Ingredient | Quantity |
|---|---|
| Eggplant | 2 medium, diced |
| Red chili | 3-5 (to taste) |
| Shallots | 2, chopped |
| Garlic | 2 cloves, minced |
| Salt | To taste |
| Oil | For frying |
Instructions
Step 1: Prepare the Fish
- Begin by thoroughly washing the Gurami fish, ensuring all impurities are removed. After cleaning, fillet the fish and cut it into manageable pieces. To eliminate any lingering fishy odor, sprinkle the fish with lime juice and rinse again under cold water.
Step 2: Marinate the Fish
- In a mixing bowl, combine the minced garlic and pepper. Add the filleted fish pieces into the marinade, ensuring they are well coated. Allow the fish to marinate for at least 15-30 minutes for optimal flavor infusion.
Step 3: Prepare for Frying
- While the fish is marinating, crack the egg into another bowl and beat it lightly. In a separate plate, spread out the crispy flour. After the marination time is up, dip each piece of marinated fish into the beaten egg, allowing any excess to drip off, then coat it thoroughly in the crispy flour, ensuring each surface is evenly covered.
Step 4: Fry the Fish
- Heat a generous amount of oil in a deep frying pan over medium heat. Once the oil is hot, gently place the coated fish into the pan, taking care not to overcrowd the pan. Fry the fish until golden brown and crispy, approximately 4-5 minutes per side. Once cooked, use a slotted spoon to remove the fish from the oil and drain on paper towels to absorb excess oil.
Step 5: Prepare the Sambal Terong
- While the fish is frying, you can prepare the sambal terong. In a frying pan, heat a small amount of oil and sauté the chopped shallots and minced garlic until fragrant. Add the diced eggplant and cook until softened. Add the chopped red chili and season with salt, stirring well. Cook for an additional 5-7 minutes until everything is well combined and the eggplant is tender. Adjust seasoning to taste.
Step 6: Serve
- Serve the crispy Gurami hot alongside warm rice and a generous helping of sambal terong. Enjoy the delightful combination of flavors and textures that make this dish a true feast for the senses.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 350 kcal |
| Protein | 30 g |
| Carbohydrates | 40 g |
| Fat | 15 g |
| Fiber | 3 g |
Final Thoughts
Crispy Gurami with Sambal Terong is not just a meal; it’s an experience that encapsulates the richness of Indonesian cuisine. With each bite, you can savor the crispiness of the fish paired with the vibrant and spicy flavor of the sambal. Whether you’re entertaining guests or enjoying a meal with family, this dish is sure to impress and satisfy. Enjoy the delightful flavors and the satisfaction of creating such a delicious meal from scratch!
