Salted Egg Gurami (Gurami Telur Asin)
Ingredients:
- 500 grams Gurami fillet
- 2 salted eggs (hard-boiled)
- 10 tablespoons cornstarch
- 5 tablespoons all-purpose flour (I used Sajiku brand)
- 3 tablespoons butter
- 1 stalk green onion (use only the green parts)
- Salt, to taste
- Black pepper, to taste
Instructions:
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Prepare the Gurami Fillet:
- Rinse the Gurami fillets thoroughly under cold water. Place them in a bowl and season with salt and black pepper to taste. Allow the fillets to marinate for 10 minutes to absorb the seasoning.
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Coat the Fish:
- In a separate bowl, combine the cornstarch and all-purpose flour. Dredge the marinated Gurami fillets in the flour mixture, ensuring each piece is well-coated. Shake off any excess flour.
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Fry the Fish:
- Heat oil in a frying pan over medium heat. Fry the Gurami fillets until they are half-cooked. Remove the fillets from the pan and set them aside. If you prefer, you can fry them again for a crispier texture, or simply cook them through in a single fry.
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Prepare the Salted Egg Sauce:
- Remove the yolks from the salted eggs and mash them using a fork or spoon until they are smooth.
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Make the Sauce:
- In a non-stick skillet or wok, melt the butter over medium heat. Once the butter is melted and heated, add the mashed salted egg yolks to the pan. Stir continuously until the yolks become aromatic and release their fragrance.
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Combine and Serve:
- Add the green onion to the skillet, followed by the fried Gurami fillets. Toss everything together until the fillets are well-coated with the salted egg mixture and the green onions are evenly distributed.
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Finish and Enjoy:
- Turn off the heat. Transfer the Gurami to a serving plate and enjoy your flavorful Salted Egg Gurami hot.
This recipe offers a rich and savory twist on traditional fried fish, with the creamy, salted egg yolk sauce adding depth and complexity to the dish. Perfect for a delicious main course, it pairs wonderfully with steamed rice or a fresh salad. Enjoy!
