Gurame Asam Manis (Sweet and Sour Gourami)
Sweet and Sour Gourami, or Gurame Asam Manis, is a vibrant and flavorful Indonesian dish that perfectly balances the crispy texture of fried gourami with the tangy and sweet sauce. This dish is a true crowd-pleaser, perfect for family gatherings or any occasion where you want to impress your guests with a delicious seafood meal. The sauce combines fresh pineapple, tomatoes, and a splash of vinegar, making each bite bursting with flavor.
Ingredients
For the Fish:
| Ingredients | Quantity |
|---|---|
| Gourami fish (cut into pieces) | 2 whole fish |
| All-purpose flour | 5 tablespoons |
| Sago flour (optional) | 3 tablespoons |
| Salt | to taste |
| Ground black pepper | to taste |
| Water | as needed |
| Lime juice (for marinating) | 1-2 tablespoons |
For the Sweet and Sour Sauce:
| Ingredients | Quantity |
|---|---|
| Garlic (thinly sliced) | 5 cloves |
| Ginger (crushed) | 2 cm piece |
| Cucumber (cut into matchstick-sized strips) | 2 pieces |
| Green onion (sliced) | 1 stalk |
| Vinegar | 1 teaspoon |
| Pineapple (chopped) | as needed |
| Tomato ketchup | 2 tablespoons |
| Fresh tomatoes (blended) | 2 medium-sized |
| Cornstarch (mixed with a little water) | 2 tablespoons |
| Salt | to taste |
| Sugar | to taste |
| Water | as needed |
Instructions
1. Preparing the Fish
Start by preparing the gourami fish. Clean and cut the fish into desired portions. Then, rub the fish with lime juice, salt, and ground pepper. Let it sit for about 10 minutes to marinate, allowing the flavors to meld together.
2. Making the Batter
In a separate bowl, combine the all-purpose flour and sago flour. Add water a little at a time until you achieve a smooth batter with a consistency that is thick enough to coat the fish. Season the batter lightly with a pinch of salt.
3. Frying the Fish
Heat oil in a frying pan or deep fryer over medium-high heat. Dip each piece of marinated fish into the batter, ensuring that it is fully coated. Fry the fish until golden brown and crispy, turning them occasionally to ensure even cooking. Once cooked, remove the fish and place them on paper towels to drain excess oil.
4. Preparing the Sweet and Sour Sauce
In a separate pan, heat a little oil over medium heat. Sauté the sliced garlic and crushed ginger until fragrant. Add the cucumber strips and sauté briefly, allowing them to soften slightly.
Next, add the blended fresh tomatoes, pineapple chunks, and ketchup to the pan. Stir the ingredients together and cook for a few minutes until the sauce begins to thicken. Season the sauce with salt, sugar, and a splash of vinegar. Add water to adjust the consistency of the sauce as needed.
5. Thickening the Sauce
To thicken the sauce, add the cornstarch mixture (cornstarch dissolved in water) to the pan. Stir continuously until the sauce reaches the desired consistency. If needed, adjust the seasoning to taste, balancing the sweet, sour, and salty flavors.
6. Final Assembly
Once the sauce is thickened and flavorful, gently toss the fried fish pieces into the sauce, ensuring they are well coated. Sprinkle sliced green onions over the dish for added freshness and garnish.
7. Serving
Serve your delicious Gurame Asam Manis hot, accompanied by steamed rice or your favorite side dish. This dish is sure to be a hit, with its crispy fish and vibrant, tangy sauce.
Nutritional Information (Approx.)
| Nutrient | Per Serving |
|---|---|
| Calories | 350 kcal |
| Protein | 25 g |
| Carbohydrates | 30 g |
| Fat | 15 g |
| Fiber | 4 g |
| Sugar | 10 g |
| Sodium | 500 mg |
Enjoy this Indonesian-inspired dish that brings a burst of flavors and textures to your table. Whether you’re a seafood lover or simply in the mood for something vibrant and satisfying, Gurame Asam Manis is a great choice for your next culinary adventure. Happy cooking! 😊
