Gurame Goreng Sambal Ijo
Indonesian Fried Gourami with Green Chili Sauce
Gurame Goreng Sambal Ijo is a classic Indonesian dish that brings together the crispy goodness of fried gourami (a popular fish in Indonesian cuisine) with a tangy and aromatic green chili sambal. This dish is perfect for those who love bold flavors, a hint of heat from the chili, and the delicious crunch of perfectly fried fish. Serve it with steamed rice for a truly satisfying meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Gurame fish (large) | 1 whole, cleaned and cut into pieces |
| Green chilies | 5 whole |
| Bird’s eye chili (cabe rawit) | 1 whole |
| Shallots (bawang merah) | 5 cloves |
| Garlic (bawang putih) | 3 cloves |
| Tomato (tomat) | 1/2 of a medium-sized tomato |
| Kaffir lime leaves (daun jeruk) | 2 leaves |
| Salt (garam) | To taste |
| Sugar (gula) | To taste |
| Mushroom broth (kaldu jamur) | To taste |
| Cooking oil | For frying |
| Water (air) | A small amount for sautéing |
Instructions
| Step | Description |
|---|---|
| 1 | Begin by preparing the fish. Clean the gourami thoroughly, removing the scales and internal organs. Separate the fish’s flesh from the bones, and cut it into pieces according to your preference. Then, heat oil in a frying pan and fry the fish pieces until they are golden brown and crispy. Once done, drain the excess oil and set aside. |
| 2 | For the sambal, blend the green chilies, bird’s eye chili, shallots, garlic, and half of the tomato until smooth. In a separate pan, heat a little oil and sauté the spice mixture until it becomes fragrant and aromatic. Add the kaffir lime leaves and continue to sauté briefly. |
| 3 | Add a small amount of water to the sautéed sambal, and season with salt, sugar, and mushroom broth to taste. Let the mixture cook on medium heat until the liquid reduces and the sambal thickens, leaving just a small amount of sauce. This ensures the sambal won’t be too watery and will adhere well to the crispy fish. |
| 4 | Lower the heat and gently toss the fried fish pieces in the sambal, ensuring the fish is well-coated in the flavorful sauce. Stir gently to combine, and allow the flavors to marry for a minute or two. |
| 5 | Once the sambal has coated the fish evenly and is aromatic, remove the pan from heat. Serve the Gurame Goreng Sambal Ijo immediately while still crispy. It pairs wonderfully with steamed rice and a side of fresh vegetables. |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 400 kcal |
| Protein | 30 g |
| Carbohydrates | 12 g |
| Fats | 25 g |
| Fiber | 3 g |
| Sodium | 800 mg |
This delightful Indonesian dish is both simple and flavorful. The crispy fried fish, combined with the vibrant green chili sambal, makes every bite a burst of taste. Perfect for any dinner gathering, Gurame Goreng Sambal Ijo will impress anyone who loves bold, spicy, and aromatic flavors.
Tips:
- To make the dish less spicy, adjust the number of bird’s eye chilies according to your preference.
- For a more intense flavor, marinate the fish in a bit of salt and turmeric before frying.
- Serve this dish with a refreshing cucumber salad or a simple side of steamed jasmine rice to balance out the heat.
Enjoy your delicious Gurame Goreng Sambal Ijo – an authentic taste of Indonesia right in your kitchen!
