Title: Fried Gurame with Padang Sauce (Inspired by Bunda Ihza)
Ingredients
| Ingredient | Quantity | Preparation |
|---|---|---|
| Medium-sized Gurame Fish | 2 whole fish | Deep-fried until crispy |
| Lime | 1 whole | Squeeze over fish before frying |
| Onion | 1 medium-sized | Thinly sliced |
| Garlic | 3 cloves | Crushed |
| Scallions (Optional) | To taste | Chopped or omit if preferred |
| Bird’s Eye Chili (Optional) | To taste | Sliced (adjust based on heat preference) |
| Chili Sauce | 10 tbsp | Adjust to taste |
| Tomato Sauce | 8 tbsp | Add more or less based on preference |
Instructions
-
Prepare the Fish:
Rub the Gurame fish with lime juice to help eliminate any fishy smell, then set it aside for a few minutes. Pat the fish dry, and fry until golden and crispy. Once done, place the fish on a paper towel to drain excess oil. -
-
Prepare the Sauce:
In a pan, sauté the sliced onion and crushed garlic over medium heat until fragrant. Add the chili sauce and tomato sauce, stirring until the mixture is well-blended and comes to a gentle boil. If the sauce seems too thick, add a splash of water to reach your desired consistency. -
Combine Fish and Sauce:
Carefully add the fried Gurame to the sauce, spooning the sauce over the fish to coat it evenly. Allow the fish to simmer in the sauce for a few minutes so it absorbs the flavors, but avoid overcooking to keep the fish’s texture firm. -
Garnish and Serve:
Top with chopped scallions and sliced bird’s eye chili for an added burst of color and spice, if desired. Serve hot with steamed rice and enjoy!
