Gurame Kuah Santan: A Delicious Indonesian Dish
Ingredients:
- Gurame (Carp): Cleaned, seasoned with salt and lime juice
- Santan Kara (Coconut Milk)
- Sugar
- Salt
Ground Ingredients:
- Shallots
- Garlic
- Ginger
- Galangal
- Pepper
- Coriander
- Curly Chili Peppers
Preparation Steps:
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Prepare the Gurame: Begin by cleaning the gurame thoroughly, then marinate it with salt and lime juice. This step not only enhances the flavor but also helps to remove any fishy taste.
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Fry the Fish: In a pan, heat oil and fry the marinated gurame until it is halfway cooked. Once done, set the fish aside on a plate to rest while you prepare the sauce.
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Sauté the Ground Ingredients: In the same pan, add a bit more oil if necessary, and sauté the ground ingredients—shallots, garlic, ginger, galangal, pepper, coriander, and curly chili peppers—until they become fragrant and golden. This step is crucial as it builds the aromatic base of the dish.
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Create the Sauce: Once the mixture is fragrant, add enough water to the pan along with the Santan Kara. Stir well to combine all the flavors.
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Season the Sauce: Add sugar and salt to taste, allowing the mixture to simmer and blend beautifully. Let it cook until it reaches a gentle boil.
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Combine the Fish: Gently place the fried gurame into the simmering sauce, allowing the fish to absorb all the rich flavors. Cook until the spices thoroughly penetrate the fish.
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Serve: Once cooked, remove the pan from heat. Transfer the gurame and sauce to a serving dish and enjoy this delightful dish with steamed rice.
This Gurame Kuah Santan recipe is a wonderful representation of Indonesian cuisine, combining rich coconut milk with a medley of spices that create a comforting, flavorful experience. Perfect for family gatherings or special occasions, this dish will surely impress your guests and leave them craving more. Enjoy the aromatic journey as you savor each bite!
