Crispy Gurame Fish with Sweet and Sour Sauce
Ingredients
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For the Fish:
- 1 whole Gurame fish (cleaned and filleted)
- Juice of 1 lime
- Salt, to taste
- Ground black pepper, to taste
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For the Crispy Coating:
- 1 egg white
- 6 tablespoons all-purpose flour
- 2 tablespoons tapioca flour
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For the Sweet and Sour Sauce:
- 4 cloves garlic, finely chopped
- 1 large red chili, sliced diagonally
- 1 cucumber, julienned
- 1 tomato, sliced into wedges
- 1 stalk green onion, chopped
- 1 small pineapple, peeled and sliced
- 1 thumb-sized piece of ginger, smashed
- 3 tablespoons ketchup
- 1 teaspoon lime juice (or 1 teaspoon vinegar)
- Salt, to taste
- 1 teaspoon granulated sugar
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For the Thickening Agent:
- 2 tablespoons all-purpose flour
- 1 tablespoon tapioca flour (optional, can be replaced with more all-purpose flour)
- A little water
Instructions
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Prepare the Fish:
- Rinse the filleted fish thoroughly and let it drain. Marinate the fish with lime juice, salt, and ground black pepper, ensuring it is well coated. Allow it to marinate for about 10-15 minutes to absorb the flavors.
- In a bowl, mix the egg white with the all-purpose flour and tapioca flour to create a batter. Dip each piece of marinated fish into the egg white mixture, ensuring it is evenly coated.
- Heat oil in a deep pan or fryer. Once the oil is hot, gently slide the coated fish into the oil. Fry until the fish is golden brown and crispy, which should take about 4-5 minutes. Maintain a medium heat to avoid burning. When the fish is nearly done, increase the heat slightly to help reduce excess oil. Remove the fish from the oil and drain on paper towels.
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Prepare the Sweet and Sour Sauce:
- Heat a small amount of oil in a pan over medium heat. Sauté the garlic and ginger until fragrant.
- Add the red chili, cucumber, tomato, and pineapple slices to the pan. Stir-fry the mixture for about 2-3 minutes.
- Stir in the ketchup, lime juice (or vinegar), salt, and sugar. Cook for another 2 minutes, allowing the flavors to meld together.
- To thicken the sauce, combine the all-purpose flour and tapioca flour with a little water to form a slurry. Gradually add this mixture to the sauce, stirring continuously until the sauce reaches the desired thickness. Adjust seasoning to taste.
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Serve:
- Arrange the crispy fish fillets on a serving plate. Spoon the sweet and sour sauce generously over the fish.
- Garnish with chopped green onions if desired. Serve immediately and enjoy with your loved ones.
This recipe for Crispy Gurame Fish with Sweet and Sour Sauce brings a delightful balance of crispy texture and tangy-sweet flavor, perfect for sharing with family and friends.
