Gurame Asam Manis: A Delightful Indonesian Dish

Gurame Asam Manis, or Sweet and Sour Gurame, is a beloved Indonesian dish that perfectly balances flavors and textures, featuring crispy fried fish topped with a tangy, rich sauce. This recipe will guide you through creating this culinary delight, ensuring each step brings out the best in your ingredients and showcases the vibrant flavors of this traditional dish.

Ingredients

For the Crispy Gurame:

• 500 grams Gurame fish (scaled and cleaned)
• Juice of 1 lime
• 1 cup all-purpose flour (preferably Kunci Biru)
• 3 cloves garlic (minced)
• 1/2 teaspoon ground black pepper
• Salt (to taste)
• 1 teaspoon chicken broth powder (optional for added flavor)

For the Sweet and Sour Sauce:

• 5 large tomatoes (ripe)
• 2 large red chilies
• 3 curly red chilies
• 3 cloves garlic (minced)
• 4 shallots (finely chopped)
• 1 large onion (sliced into rings)
• 1 carrot (julienned)
• 1/2 teaspoon ground pepper
• Salt (to taste)
• Soy sauce (to taste)
• Oyster sauce (to taste)
• 2 tablespoons granulated sugar
• 1 teaspoon chicken broth powder (optional)
• Juice of 1 lime
• Cornstarch (for thickening the sauce)

Instructions

Step 1: Prepare the Sauce

1. Begin by boiling the tomatoes, garlic, shallots, and chilies until soft. This process helps to enhance the flavors and makes peeling easier.
2. Once cooked, remove the skins and seeds from the tomatoes, then blend all the ingredients into a smooth paste.
3. In a pan, heat a little oil and sauté the blended mixture until fragrant. Pour in some water and season with ground pepper, salt, soy sauce, oyster sauce, chicken broth powder, and sugar. Allow it to boil.
4. Add the julienned carrots to the mixture. Once the carrots are half-cooked, mix in a slurry made from cornstarch and water to thicken the sauce. When the sauce starts bubbling, add the onion rings and a splash of lime juice. Adjust the seasoning to taste, then remove from heat.

Step 2: Prepare the Fish

5. Fillet the Gurame, cutting the meat into small pieces. Squeeze lime juice over the fish to eliminate any fishy odor and enhance freshness.
6. In a bowl, create a wet batter by mixing the all-purpose flour with minced garlic, ground black pepper, salt, and chicken broth powder. Ensure the batter is well-seasoned.
7. Submerge the fish pieces in the wet batter, allowing them to marinate for about 30 minutes. This will infuse the flavors into the fish.

Step 3: Coat and Fry the Fish

8. Prepare a dry coating by mixing flour with ground pepper, chicken broth powder, and a pinch of salt.
9. After marination, take each piece of fish and coat it thoroughly in the dry mixture, ensuring an even layer.
10. Heat oil in a deep frying pan over medium-high heat. For optimal results, start frying the fish at a high temperature, then reduce the heat to ensure the inside cooks through without burning the outside.
11. Fry until golden brown and crispy. Once cooked, remove the fish from the oil and let it drain on paper towels.

Step 4: Serve

12. Arrange the crispy Gurame on a serving plate and generously pour the sweet and sour sauce over the top. Garnish as desired, and serve immediately for the best texture and flavor.

Enjoy!

Indulge in the delightful combination of crispy fish and tangy sauce, making Gurame Asam Manis a perfect centerpiece for any gathering or family meal. This dish not only showcases the vibrant tastes of Indonesia but also reflects the love and care that goes into every home-cooked meal. Enjoy your culinary journey! 😊