Crispy Gurame Fish in Savory Padang Sauce with Kaffir Lime Leaves

Gurame in Padang Sauce with Kaffir Lime Leaves

Ingredients:

• 1 whole gurame fish (or another white fish like tilapia or bass)
• For the Spice Paste:
  • 2 cloves garlic
  • 1/2 onion
  • 1 scallion
  • 10 red curly chilies, finely ground
  • 1 thumb-sized piece of ginger, crushed
• Additional Seasonings:
  • Salt, to taste
  • White sugar, to taste
  • Tamarind paste, to taste
  • Kaffir lime leaves (daun jeruk), torn into pieces
  • Oyster sauce
  • Chili sauce (sambal oelek or any preferred hot sauce)

Instructions:

1. Prepare the Fish: Heat oil in a pan over high heat. Fry the gurame fish until it is cooked through and crispy. Remove from the pan and set aside.

2. Make the Spice Paste: In the same pan, sauté the finely ground red chilies, crushed ginger, garlic, and onion until fragrant and aromatic.

3. Create the Sauce: Add a sufficient amount of water to the pan, then season with salt, white sugar, and tamarind paste. Stir in the oyster sauce and chili sauce to taste. Add the torn kaffir lime leaves and chopped scallion.

4. Simmer: Allow the sauce to simmer until it thickens slightly and the flavors meld together. Adjust seasoning as needed.

5. Combine and Serve: Place the fried gurame fish back into the pan with the sauce, ensuring it is well-coated. Allow it to cook for a few more minutes, letting the fish absorb the flavors of the sauce.

6. Final Touches: Taste and adjust seasoning if necessary.

7. Serve: Transfer the fish to a serving dish and pour the sauce over it. Garnish with additional kaffir lime leaves if desired.

8. Enjoy: Serve hot with steamed rice and enjoy your flavorful gurame in Padang sauce.

Happy Cooking!