Gurame in Yellow Coconut Sauce (DEBM Diet-Friendly)
This Indonesian dish, Gurame Kuah Kuning, features the mild and tender taste of gourami fish simmered in a fragrant, yellow coconut milk broth. It’s a low-carb dish perfect for those following the DEBM (Diet Enak Bahagia Menyenangkan) diet, which focuses on low-carb and high-fat foods. The combination of fresh spices and coconut milk gives this dish a rich, aromatic flavor that’s hard to resist.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Gourami fish (medium-sized) | 1 whole fish |
| Green chilies | 5 pieces |
| Candlenuts (kemiri) | 3 pieces |
| Garlic | 2 cloves |
| Shallots | 3 cloves |
| Ground white pepper | 1 teaspoon |
| Fresh ginger (thumb-sized) | 1 piece |
| Fresh turmeric (finger-sized) | 3 pieces |
| Tomato | 1/2 piece |
| Turmeric leaves | 2 pieces |
| Instant coconut cream (Sun Kara) | 2 packs (approx. 200 ml) |
| Seasoning (salt or bouillon) | To taste |
Instructions:
-
Clean and Prep the Fish:
Begin by cleaning the gourami fish thoroughly. Remove any scales, fins, and guts, then rinse under cold water. Cut the fish into your preferred serving sizes. -
Prepare the Spice Paste:
Grind the ginger, turmeric, garlic, and a pinch of salt into a fine paste using a mortar and pestle or a food processor. Rub this aromatic paste all over the fish pieces and let them marinate for about 10 minutes. This will allow the flavors to penetrate the fish and enhance the taste. -
Fry the Fish:
Heat a generous amount of oil in a frying pan over medium heat. Once the oil is hot, carefully place the fish into the pan. Fry until it reaches your desired level of doneness. If you prefer tender fish with juicy flesh, fry until lightly golden but not too crispy. -
Prepare the Aromatic Base:
Thinly slice the turmeric leaves, green chilies, and shallots. Pound the candlenuts into a coarse texture. In a separate pot, heat a little oil and sauté the sliced ingredients and the crushed candlenuts until they become fragrant and slightly golden. This step will release the essential oils from the herbs, which will form the base of your broth. -
Add Tomatoes and the Fish:
Dice the tomato and add it to the sautéed mixture. Stir for a minute or two until softened. Gently place the fried fish into the pot, turning them carefully to coat the fish with the sautéed spices and tomatoes. -
Pour in the Coconut Milk:
Pour in the instant coconut cream (Sun Kara) and stir the mixture gently. Be careful not to break the fish pieces as you stir. Add a touch of seasoning (salt or bouillon) and the ground white pepper. Let the dish simmer over low heat for a few minutes until the coconut milk is heated through. -
Finish Cooking and Serve:
Continue cooking until the coconut milk reaches a gentle boil. Stir occasionally to prevent the coconut milk from curdling. Once the broth is thickened and flavorful, remove the dish from the heat. -
Plate and Enjoy:
Serve the Gurame Kuah Kuning hot with a side of low-carb vegetables or enjoy it on its own for a comforting, high-fat meal that’s perfect for the DEBM diet.
This light yet flavorful dish offers the perfect balance of creamy coconut milk, fresh herbs, and tender fish. It’s a wonderful low-carb option that doesn’t compromise on taste or richness, making it ideal for those following DEBM or similar dietary regimens.
