Crispy Fried Gurame with Spicy Indonesian Pecak Sauce

Pecak Gurame (Indonesian Fried Fish with Spicy Pecak Sauce)

Indulge in the robust flavors of Indonesia with this Pecak Gurame recipe, a delightful fried fish dish served with a vibrant and spicy pecak sauce. Perfect for those who enjoy a bold and aromatic seafood dish, Pecak Gurame combines a crispy fried fish with a flavorful, slightly tangy sauce made from a blend of traditional spices.

Ingredients

Instructions

1. Prepare the fish:

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   • Clean the gurame fish thoroughly, removing any scales or innards. Once cleaned, rinse the fish under cold water and pat it dry with a paper towel.
   • Rub the fish with lime or lemon juice and allow it to rest for 15 minutes. This helps remove any fishy smell and adds a slight tanginess to the meat.

2. Season the fish:

   • While the fish is resting, grind the spices for the fish (garlic, turmeric, coriander, and salt) into a smooth paste.
   • After the fish has marinated in the lime juice, rub the spice paste all over the fish, ensuring it is evenly coated. Let it sit for another 15 minutes to allow the flavors to penetrate the meat.

3. Fry the fish:

   • Heat oil in a deep pan over medium heat. Gently lower the fish into the hot oil and fry on low heat until the skin becomes golden brown and crispy.
   • Be patient—do not flip the fish until one side is completely crispy. This helps ensure that the fish cooks evenly and remains intact.
   • Once cooked, carefully remove the fish from the oil and drain it on paper towels to remove excess oil.

4. Make the Pecak Sauce:

   • In a dry pan, lightly toast the pecak sauce ingredients (shallots, garlic, ginger, kencur, bird’s eye chilies, red chilies, and candlenuts) until aromatic and slightly charred. This enhances their flavor.
   • Coarsely pound the toasted ingredients using a mortar and pestle, leaving a slightly chunky texture.
   • Heat a small amount of oil in a pan and sauté the coarsely pounded spices until fragrant. This step will bring out their natural oils and deepen the flavor of the sauce.
   • Add the bruised lemongrass, kaffir lime leaves, and green tomato. Sauté until the mixture becomes aromatic.

5. Simmer the sauce:

   • Pour in the tamarind water and 300 ml of regular water. Stir well to combine the flavors. Add sugar and salt to taste.
   • Let the sauce simmer over medium heat until it reduces slightly, and the flavors meld together. Taste the sauce and adjust seasoning as needed. You want a balance of spicy, tangy, and savory flavors.

6. Assemble and serve:

   • Place the fried fish on a serving platter.
   • Generously spoon the pecak sauce over the fish, allowing the flavors to soak into the crispy skin.
   • Serve immediately, ideally with steamed rice, and enjoy this delicious Pecak Gurame.

Nutritional Information (per serving)

Note: Nutritional values are estimated and may vary depending on ingredients used and portion sizes.

Tips:

• Spice Level: You can adjust the number of chilies to suit your preferred spice level. The recipe traditionally calls for 10 bird’s eye chilies for a fiery kick, but feel free to reduce or increase this amount based on your taste.
• Alternative Fish: If you can’t find gurame, you can substitute it with other firm white fish like tilapia, snapper, or barramundi.
• Skipping Ingredients: Don’t worry if you can’t find certain ingredients like kencur or temu kunci. The dish will still be delicious without them, though they do add an extra layer of aroma and complexity.

Pairing Suggestions:

• Rice: Pecak Gurame is best served with steamed jasmine rice to balance the richness of the fried fish and the boldness of the sauce.
• Vegetables: Serve it alongside some sauté