Crispy Gurame with Mango Sauce
A delightful fusion of flavors and textures, Crispy Gurame with Mango Sauce is a dish that brings together the succulent taste of gurame fish, seasoned and fried to perfection, paired with a zesty mango sauce that tantalizes the palate. This recipe not only highlights the freshness of the ingredients but also encapsulates the essence of Southeast Asian cuisine, making it a perfect centerpiece for a warm family meal or an impressive dish for gatherings.
Ingredients
| Ingredient | Quantity |
|---|---|
| Gurame fish (fillet) | 1 fish (8 ounces) |
| Garlic | 4 cloves |
| Salt | 1 teaspoon |
| All-purpose flour | 3 tablespoons |
| Cornstarch | 1 tablespoon |
| Baking soda | 1/2 teaspoon |
| Egg whites | 2 |
| Breadcrumbs | 150 grams |
| Pickled mango | 100 grams |
| Bangkok sauce | 15 tablespoons |
| Optional: Red chili | To taste |
Instructions
-
Prepare the Fish: Begin by cleaning the gurame fish thoroughly under running water, then squeeze fresh lime juice over it to eliminate any fishy odor. Rinse it again and let it drain well, ensuring no excess water remains.
-
-
Slice the Fish: Using a sharp knife, slice the fish fillet into thin, horizontal strips. Aim for uniformity in thickness to ensure even cooking.
-
Season: In a mixing bowl, combine the sliced fish with crushed garlic and salt. Allow the flavors to meld together by letting it marinate for at least one hour. For optimal flavor absorption, refrigerate the fish during this time.
-
Prepare the Breading: In a separate bowl, mix the all-purpose flour, cornstarch, and baking soda. This will create a light and crispy coating for the fish.
-
Coat the Fish: Take each piece of marinated fish, dredge it in the flour mixture until evenly coated, then dip it into the egg whites, allowing any excess to drip off. Finally, roll the coated fish in breadcrumbs, pressing gently to ensure the breadcrumbs adhere well. Repeat this process for all the fish strips.
-
Fry the Fish: Heat oil in a deep frying pan over medium heat. Once the oil is hot, carefully lower the breaded fish into the oil, frying until golden brown and crispy, which should take about 4-5 minutes per side. Avoid overcrowding the pan; cook in batches if necessary.
-
Prepare the Sauce: While the fish is frying, chop the pickled mango into fine strips (similar to matchsticks) and set aside. If you enjoy a bit of heat, sauté some red chili and garlic in a small pan, then mix it into the Bangkok sauce to enhance the flavor profile.
-
Serve: Once the fish is golden and crispy, remove it from the oil and place it on a plate lined with paper towels to absorb excess oil. Drizzle the warm Bangkok sauce over the crispy fish and garnish with the finely chopped pickled mango.
-
Enjoy: This dish is best served immediately with steaming hot rice, allowing the crispy fish and tangy mango sauce to shine through.
-
Optional Spicy Variation: For those who prefer a spicier dish, simply add the sautéed chili and garlic into the Bangkok sauce before pouring it over the fish.
With its crunchy exterior and succulent interior, this Crispy Gurame with Mango Sauce is sure to impress at any table. Whether you’re enjoying it on a quiet evening at home or serving it at a family gathering, this dish is a delightful celebration of flavors that is sure to leave everyone craving more.
