Gurame with Padang Sauce (Ala Bunda Ihza)
Ingredients:
- 2 medium-sized gurame fish (fried until crispy)
- 1 lime (for marinating the fish)
- 1 onion (sliced thinly)
- 3 cloves garlic (crushed)
- Green onions (optional, can be skipped)
- Bird’s eye chili slices (to taste)
- 10 tablespoons chili sauce (adjust according to taste)
- 8 tablespoons tomato ketchup
Instructions:
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Prepare the Fish: Begin by marinating the fried gurame fish with lime juice. This will add a zesty flavor and help enhance the overall taste.
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Cook the Aromatics: Heat a pan and sauté the sliced onion and crushed garlic until they become fragrant and slightly golden. This step will create a flavorful base for your sauce.
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Make the Sauce: Add the chili sauce and tomato ketchup to the pan. Stir well and let the mixture come to a gentle boil. If the sauce is too thick, you can add a small amount of water to achieve the desired consistency.
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Combine Ingredients: Once the sauce has thickened and melded together, gently add the crispy fried fish into the pan. Allow the fish to cook in the sauce for a short period, ensuring that the fish absorbs the flavors without becoming too soft.
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Add Final Touches: If using, sprinkle in the green onions and sliced bird’s eye chili according to your heat preference. Stir everything together.
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Serve: Once the fish has absorbed enough of the sauce and the flavors have melded together, remove the dish from the heat. Serve immediately and enjoy your Gurame with Padang Sauce!
This recipe brings a delightful blend of spicy and tangy flavors to your table, perfect for a special meal or a treat for your family.
