Crispy Gurami with Sambal Terong Recipe
Ingredients:
- 1 whole gurami fish, cleaned and filleted
- 1 egg
- Crispy flour (such as Sajiku brand), as needed
- Salt, to taste
For the fish marinade:
- 1 clove garlic
- 1/2 teaspoon black pepper
For frying:
- Vegetable oil, for deep frying
Instructions:
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Prepare the Fish: Begin by thoroughly washing the gurami fish and cutting it into fillets. To reduce any fishy odor, sprinkle the fillets with lemon juice and rinse them under cold water. Pat the fillets dry with paper towels.
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Marinate the Fish: Place the fish fillets in a bowl. Crush the garlic and mix it with black pepper. Add this mixture to the fish, ensuring each piece is well-coated. Allow the fish to marinate for about 15 minutes to absorb the flavors.
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Coat the Fish: In a separate bowl, beat the egg. Dip each marinated fish fillet into the egg, ensuring it is fully coated. Then, transfer the fillets to a plate with crispy flour. Coat each piece evenly with the flour, pressing gently to ensure it sticks.
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Fry the Fish: Heat a generous amount of vegetable oil in a deep pan or skillet over medium heat. Once the oil is hot, carefully add the coated fish fillets. Fry them in batches if necessary, without overcrowding the pan. Cook until the fish is golden brown and crispy, about 4-5 minutes per side. Remove the fish from the oil and drain on paper towels.
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Serve: Serve the crispy gurami hot with steamed rice and sambal terong for a delicious meal. Enjoy!
This dish combines the crunchiness of perfectly fried gurami with the spicy tang of sambal terong, making it a delightful and satisfying meal.
