Crispy Gurame with Spicy Garlic and Chili (Gurame Crispy Cabai Garam)
If you’re looking for a crispy and flavorful dish that combines the rich taste of fish with the heat of chili, this Crispy Gurame with Spicy Garlic and Chili is an excellent choice! Gurame, or Indonesian gourami, is a delicious fish known for its mild, sweet taste, and when deep-fried to perfection, it becomes crispy on the outside, tender on the inside. Paired with fried garlic and spicy chili, this dish is sure to tantalize your taste buds. Serve it with steamed rice for a complete, mouthwatering meal!
Ingredients:
| Ingredient | Amount |
|---|---|
| Gurame fish fillet | 2 whole fillets, cut into pieces |
| Kobe or Sasa flour mix (seasoned) | 1 pack |
| All-purpose flour | 10 tablespoons |
| Eggs (whisked) | 2 large |
| Garlic (finely chopped) | 15 cloves |
| Red curly chili (finely chopped) | 8 pieces |
| Cooking oil (for deep frying) | As needed |
| Salt | To taste |
| Pepper | To taste |
| Lime juice (for marinating) | 1 lime |
Instructions:
-
Prepare the Fish
Clean the gurame fish fillet thoroughly, removing any scales or impurities.
In a mixing bowl, combine the fish fillets with lime juice and salt. Let it marinate for 15 minutes. This step is essential to eliminate any fishy smell and ensure the fish is well-seasoned.
“Link To Share” is your all-in-one marketing platform, making it easy and professional to direct your audience to everything you offer. • Modern, customizable bio pages • Link shortening with advanced analytics • Interactive, brandable QR codes • Host static sites and manage your code • Multiple web tools to grow your business -
-
Wash and Cut
After marinating, rinse the fish fillets again to remove the lime juice and salt.
Cut the fillets into pieces based on your preference (small or larger chunks). -
Prepare the Coating
In a separate mixing bowl, combine flour mix with all-purpose flour.
Add a pinch of pepper and salt for extra seasoning. If desired, you can add a little instant broth powder for an additional umami flavor. Mix well to combine. -
Coating the Fish
Dredge each fish piece first in the flour mixture, then dip it in the whisked eggs, and coat it again with the flour mixture. This double coating ensures a crispy, crunchy texture when fried. -
Frying the Fish
Heat oil in a deep fryer or large pan over medium heat. Carefully place the coated fish fillets into the hot oil, ensuring they are fully submerged.
Fry the fish pieces until they are golden brown and crispy on the outside. Once done, remove the fish from the oil and place them on a plate lined with paper towels to drain any excess oil. -
Fry the Garlic and Chili
In a separate pan, heat a small amount of oil over low heat.
Add the chopped garlic and red curly chili. Fry until the garlic turns light golden in color, being careful not to burn it. The garlic will continue to cook and darken slightly after removal from the heat.
Once crispy and fragrant, remove the garlic and chili from the oil and place on a paper towel to drain. -
Serve
Arrange the crispy gurame fish on a large serving platter.
Sprinkle the fried garlic and chili mixture on top of the fish. If you like more heat, you can add bird’s eye chili (rawit) to intensify the spice level.
Tips for Extra Flavor:
- For those who enjoy extra spice, adding chopped bird’s eye chili along with the red curly chili can really kick up the heat.
- Pair this dish with steamed white rice or sautéed greens to balance the richness of the fried fish.
This Crispy Gurame with Spicy Garlic and Chili is perfect for serving at family gatherings or casual dinners with friends. The combination of crispy fried fish with the fragrant, spicy topping creates a unique and satisfying dish that’s sure to impress!
Enjoy your culinary creation, and remember to savor every crispy bite!
