Crispy Gurame Fillet with Sweet and Sour Sauce

Sweet and Sour Gurame Fillet Recipe

This delightful Indonesian dish, Gurame Asem Manis, features tender Gurame fish fillets smothered in a tangy and sweet sauce. The combination of crispy fried fish with a luscious, aromatic sauce makes for a memorable meal. Follow these steps to recreate this savory dish in your own kitchen.

Ingredients:

• For the Gurame Fillet:

  Related Articles

  • 
    Steamed Catfish with Spicy Tamarind Banana Leaves
  • 
    Spicy Balado Milkfish with Aromatic Gravy
  • 
    Fiery Tamarind Mackerel Delight
  • 
    Spicy Indonesian Yellow Milkfish
  “Link To Share” is your all-in-one marketing platform, making it easy and professional to direct your audience to everything you offer.

  • Modern, customizable bio pages • Link shortening with advanced analytics • Interactive, brandable QR codes • Host static sites and manage your code • Multiple web tools to grow your business

  Get started now and elevate your projects!
  • 800 grams Gurame fish fillet
  • Juice of 1 lime
  • Salt, to taste
  • All-purpose flour, for coating
  • Cooking oil, for frying

• For the Spice Blend:

  • 3 cloves garlic
  • 5 shallots
  • 1 piece ginger (about 1 inch)

• For the Sweet and Sour Sauce:

  • 1/2 large onion, sliced lengthwise
  • 1 large red chili, seeded and sliced diagonally
  • 1 carrot, sliced diagonally
  • 1 tomato, sliced lengthwise
  • 10 tablespoons ketchup
  • 1 tablespoon cornstarch (dissolved in a little water)
  • 5 kaffir lime leaves
  • 2 stalks green onions, sliced diagonally
  • Water, as needed
  • Cooking oil, as needed
  • Salt, to taste
  • Granulated sugar, to taste

Instructions:

1. Prepare the Fish:

   • Clean the Gurame fish fillets thoroughly. Rub them with lime juice and sprinkle with salt. Mix well and let it sit for 10 minutes to absorb the flavors.
   • After marinating, coat the fillets evenly with all-purpose flour, pressing lightly to ensure the flour sticks. Heat cooking oil in a pan and fry the fillets until they are golden brown and crispy. Remove from the pan and set aside.

2. Make the Sweet and Sour Sauce:

   • Blend the garlic, shallots, and ginger into a smooth paste and set aside.
   • In a separate pan, heat some cooking oil over medium heat. Add the blended spice paste and sauté until fragrant. Add the sliced onion and red chili, and cook until the onion turns translucent.
   • Add the carrot slices and a small amount of water to the pan. Stir well and cook until the carrots are tender.
   • Stir in the ketchup and kaffir lime leaves, then add more water as needed to reach your desired sauce consistency. Allow the mixture to simmer until the carrots are fully cooked.
   • Incorporate the tomato slices and green onions into the sauce. Season with salt and sugar to taste.
   • Just before finishing, add the dissolved cornstarch to the sauce. Stir well and cook until the sauce thickens and starts to bubble. Remove from heat.

3. Serve:

   • Place the crispy Gurame fillets on a serving platter. Generously pour the sweet and sour sauce over the top, making sure to cover the fish evenly with the flavorful sauce.

Enjoy this delicious Gurame Asem Manis with steamed rice or your favorite side dishes. The harmonious blend of sweet, sour, and spicy flavors is sure to please your taste buds!