Gurame Acar Recipe: A Flavorful Indonesian Delight
Gurame Acar is a traditional Indonesian dish that beautifully combines the rich flavors of fried gourami fish with a fragrant and aromatic sauce made from spices and herbs. This recipe is perfect for those who enjoy a culinary adventure and want to impress their family and friends with a dish that showcases the vibrant tastes of Indonesian cuisine. Follow along to create this mouthwatering dish that is sure to be a hit at any gathering!
Ingredients
Here’s everything you will need to prepare Gurame Acar:
| Ingredient | Quantity |
|---|---|
| Medium-sized gourami fish | 1 |
| Kara (coconut milk) | 1 package (200 ml) |
| Turmeric (fresh) | 2 cm |
| Candlenuts (kemiri) | 5 pieces |
| Shallots (bawang merah) | 3 cloves |
| Garlic (bawang putih) | 1 clove |
| Tomato | 1 medium |
| Lime (jeruk nipis) | 1 |
| Masako seasoning | 1 package |
| Salt (garam) | 1 tsp |
| Sasa seasoning | ½ tsp |
| Water | As needed |
| Cooking oil | ½ liter |
| Sugar (gula pasir) | A pinch |
Nutritional Information
| Nutrient | Per Serving |
|---|---|
| Calories | Approx. 250 kcal |
| Protein | 20 g |
| Carbohydrates | 12 g |
| Fat | 15 g |
| Fiber | 1 g |
| Sodium | 500 mg |
Instructions
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Prepare the Fish: Begin by cleaning the medium-sized gourami fish thoroughly under running water. After rinsing, cut the fish into pieces according to your preference. In a mixing bowl, rub the fish with salt and the juice of one lime. Allow it to marinate for a while, letting the flavors infuse.
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Make the Spice Paste: In a mortar and pestle or a blender, combine the fresh turmeric, candlenuts, shallots, garlic, and the tomato. Grind these ingredients into a smooth paste, ensuring all the flavors meld together beautifully.
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Fry the Fish: In a large skillet or frying pan, heat the cooking oil over medium heat. Once hot, carefully add the marinated fish pieces to the pan. Fry the fish until it is golden brown on both sides. Once cooked, remove the fish from the pan and place it on a plate lined with paper towels to drain excess oil.
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Cook the Spice Mixture: In the same skillet, add a little more oil if necessary. Add the ground spice paste to the pan and sauté until it becomes fragrant and golden, which should take about 2-3 minutes.
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Combine Ingredients: Once the spice mixture is fragrant, carefully add the fried fish back into the pan. Pour in the coconut milk (Kara) and just enough water to create a sauce. Stir gently to coat the fish in the spices.
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Season and Simmer: Add the Masako seasoning, Sasa seasoning, and a pinch of sugar to the mixture. Stir well and let it simmer for about 5-7 minutes. This allows the fish to absorb all the wonderful flavors of the spices and the creamy coconut milk. If necessary, adjust the seasoning according to your taste.
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Serve: Once everything is well-combined and the sauce has thickened slightly, remove the pan from heat. Your Gurame Acar is now ready to be served! This dish is best enjoyed hot, paired with steamed rice and fresh vegetables.
Tips for Success
- Choosing the Fish: Gourami fish is known for its delicate flavor, but you can substitute it with other firm white fish like tilapia or snapper if desired.
- Fresh Ingredients: Whenever possible, use fresh turmeric and candlenuts for the best flavor. If candlenuts are not available, macadamia nuts can be a good substitute.
- Spice Level: Adjust the amount of garlic and shallots according to your preference for a milder or stronger flavor.
- Leftovers: If you have any leftovers, store them in an airtight container in the refrigerator. The flavors will deepen and can be reheated easily.
Gurame Acar not only tantalizes the taste buds but also showcases the beautiful and diverse culinary traditions of Indonesia. Whether you’re celebrating a special occasion or simply enjoying a weeknight meal, this dish is sure to be a delightful addition to your table. Happy cooking!
