Gurame with Superior Sesame Sauce
Ingredients:
| Ingredient | Amount |
|---|---|
| Whole Gurame Fish | 1 fish |
| Salt, Pepper, and Lime Juice | To taste |
| Oil (for frying) | As needed |
| Bakcoy (Chinese cabbage) | 5 stalks |
| Coriander Leaves | For garnish |
| Kewpie Roasted Sesame Salad Dressing | 150 ml |
| Lee Kum Kee Steamed Fish Soy Sauce | 50 ml |
| Crushed Chili Flakes | 1 tsp |
| Water | As needed |
Instructions:
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Prepare the Fish: Begin by thoroughly cleaning the gurame fish. Rub the fish with a generous amount of salt, pepper, and lime juice to season and remove any unpleasant odors. Let the fish rest for about 10 minutes to allow the flavors to penetrate.
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Frying the Fish: Heat the oil in a pan over medium heat. Once the oil is hot, gently fry the fish until it’s cooked through. Be careful not to overcook it; the fish should be crispy on the outside but still tender and juicy on the inside.
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Blanching the Bakcoy: While the fish is frying, bring a pot of water to a boil. Add a pinch of salt to the water and blanch the bakcoy for a few minutes until it’s tender but still vibrant green. Drain and arrange the bakcoy in the center of your serving dish.
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Prepare the Sauce: In a small pan, mix the Kewpie roasted sesame salad dressing, Lee Kum Kee steamed fish soy sauce, and crushed chili flakes. Add a little water to adjust the sauce consistency, if necessary. Bring the sauce to a boil, stirring constantly until everything is well combined and fragrant.
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Assembling the Dish: Place the fried fish on top of the bed of bakcoy. Generously spoon the warm sesame sauce over the fish, making sure to coat it evenly for full flavor.
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Garnish and Serve: Sprinkle fresh coriander leaves over the top of the fish for a burst of color and an extra layer of freshness. Serve immediately, and enjoy the rich flavors of this delightful dish.
This recipe brings together the delicate flavors of fried gurame fish, the crunch of bakcoy, and the savory richness of sesame sauce for a balanced and unforgettable meal.
