Crispy Fried Gurame with Padang Sauce
Indulge in this delicious and crispy fried Gurame (Gourami) fillet, enhanced with a rich and flavorful Padang sauce. This Indonesian dish is perfect for family meals or special occasions, combining a satisfying crunch with a bold and spicy sauce that brings out the best of Southeast Asian cuisine.
Ingredients
| Ingredient | Quantity |
|---|---|
| Gurame fillet, cut into cubes (size to taste) | 1 kg |
| Lime, juiced | 1 |
| Multipurpose frying flour (Sajiku) | 3 tbsp |
| All-purpose flour (Segitiga Biru) | 4 tbsp |
| Margarine | 3 tbsp |
| Onion | 1 medium, thinly sliced |
| Shallots | 3, thinly sliced |
| Garlic | 3 cloves, finely chopped |
| Red curly chilies | 3, sliced |
| Red bird’s eye chilies | 3, sliced |
| Green onion (scallions) | 1, sliced |
| Oyster sauce | 1 ½ tbsp |
| Tomato sauce | 2 tbsp |
| Chili sauce | 4 tbsp |
| Chicken broth (or 1 tsp chicken bouillon dissolved in warm water) | 100 ml |
Instructions
Step 1: Prepare the Fish
- Clean the fish – Rinse the Gurame fillets thoroughly. Squeeze lime juice over the fish to eliminate any fishy smell and let it sit for 10 minutes. Rinse again afterward.
Step 2: Prepare the Coating
-
Slice and chop – Thinly slice the onion, shallots, curly red chilies, bird’s eye chilies, and green onion. Finely chop the garlic.
-
Make the batter – In a bowl, mix the multipurpose frying flour (Sajiku) with a small amount of water. Add the water slowly while stirring until you get a thick batter. Toss the fish fillets in the wet batter until they are fully coated. Let them sit for 5 minutes to absorb the flavors.
-
Dry coating – Transfer the fillets from the wet batter to the all-purpose flour. Lightly coat the fillets with a thin layer of flour for an extra crispy texture. Avoid over-coating to keep the fillets from becoming too heavy.
Step 3: Fry the Fish
- Fry until golden – Heat oil in a pan over medium-high heat. Once the oil is hot, fry the coated fillets until they turn golden brown and crispy. Make sure the fish is cooked through. Remove the fillets and drain the excess oil on paper towels. Transfer them to a serving plate.
Step 4: Make the Padang Sauce
-
Sauté the aromatics – In a separate pan, melt the margarine over medium heat. Sauté the sliced onion, shallots, and chopped garlic until fragrant and golden.
-
Add the chilies and scallions – Stir in the sliced red chilies and green onions. Cook for another minute until slightly softened.
-
Make the sauce – Pour in the chicken broth, followed by the oyster sauce, tomato sauce, and chili sauce. Stir the mixture and let it cook until it begins to bubble and thicken.
Step 5: Serve
-
Finish the dish – Once the sauce is ready, pour it over the crispy fried Gurame fillets. Garnish with any extra green onions or chilies if desired.
-
Enjoy – Serve immediately with warm rice and enjoy the perfect combination of crispy fish and spicy, savory Padang sauce.
Nutritional Information (Per Serving)
| Nutrient | Amount (Approx.) |
|---|---|
| Calories | 410 kcal |
| Protein | 25 g |
| Fat | 18 g |
| Carbohydrates | 30 g |
| Fiber | 2 g |
| Sodium | 880 mg |
This fried Gurame dish is ideal for those who love a blend of crispy textures with the bold, spicy flavors of Indonesian Padang-style sauce. Whether served for a special dinner or a weekend treat, it’s guaranteed to be a hit!
