Crispy Gurame Fish with Spicy Pecak Sauce

Pecak Gurame: A Flavorful Indonesian Delight

Ingredients:

• 1 whole Gurame fish, cleaned and cut into 4 pieces
• 1 lime
• Gurame spice mix: You can use R*yco Fish Seasoning Mix
• Pecak spice paste:
  • 8 shallots
  • 4 garlic cloves
  • 2 cm ginger
  • 1 cm kencur (aromatic ginger)
  • 1 cm temu kunci (lancet root)
  • 10 bird’s eye chilies
  • 10 red curly chilies
  • 3 candlenuts
• Herb spices:
  • 1 stalk lemongrass, bruised
  • 2 kaffir lime leaves
  • 1 tomato
  • 2 tablespoons tamarind paste
  • 200 ml water
  • To taste: sugar, salt, mushroom stock powder

Instructions:

1. Prepare the Fish: Rinse the gurame fish thoroughly and squeeze the juice of one lime over it. Rub the fish with R*yco Fish Seasoning Mix. Let it marinate for approximately 15 minutes.

2. Fry the Fish: Heat oil in a frying pan over medium heat. Fry the fish pieces until they are crispy and golden brown, making sure not to flip them too often to avoid breaking the fillets.

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3. Prepare the Pecak Spice Paste: Dry roast the shallots, garlic, ginger, kencur, temu kunci, bird’s eye chilies, red curly chilies, and candlenuts until fragrant. Once roasted, grind these ingredients into a coarse paste.

4. Cook the Pecak Sauce: In a separate pan, heat a little oil and add the coarsely ground pecak spice paste. Stir in the lemongrass, kaffir lime leaves, and tomato. Sauté until the mixture is aromatic.

5. Simmer the Sauce: Add the water and tamarind paste to the pan. Season with sugar, salt, and mushroom stock powder to taste. Allow the sauce to simmer until it thickens slightly.

6. Combine and Serve: Pour the finished pecak sauce over the fried fish. Serve immediately, and enjoy this rich and spicy Indonesian dish.

This Pecak Gurame recipe combines the crispy delight of fried fish with a vibrant, tangy sauce, making it a perfect dish for a flavorful and satisfying meal.