Gurameh Fillet Goreng Garing: A Crispy Fried Gourami Delight
In the world of Indonesian cuisine, few dishes are as celebrated as Gurameh Fillet Goreng Garing, a delectable preparation of gourami fish fillet that is both crispy and bursting with flavor. This dish features tender fillets of fish that have been marinated to perfection, then coated in a light and crispy batter before being fried to golden perfection. Serve it with a squeeze of lime and a sprinkle of fresh parsley for an unforgettable meal that captures the essence of Southeast Asian flavors.
Ingredients
| Ingredient | Quantity |
|---|---|
| Gurameh fish fillet, cut into strips | 200 grams |
| Garlic cloves | 4, minced |
| Lime juice | From 1/2 lime |
| Fine salt | 1 teaspoon |
| Granulated sugar | A pinch |
| Ground black pepper | 1/4 teaspoon |
| All-purpose flour | 5 tablespoons |
| Cornstarch | 1 tablespoon |
| Salt | A pinch |
| Ground black pepper | A pinch |
| Fresh parsley (optional) | To taste |
| Cooking oil | For frying |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 200 |
| Protein | 15 grams |
| Carbohydrates | 20 grams |
| Fat | 10 grams |
| Sodium | 300 mg |
Instructions
-
Clean the Fish:
Begin by thoroughly washing the gourami fish fillet under cold running water. Pat it dry with paper towels to remove excess moisture. -
Marinate the Fillets:
In a bowl, combine the fish fillets with the minced garlic, lime juice, fine salt, granulated sugar, and ground black pepper. Mix well, ensuring that the fish is evenly coated in the marinade. Cover the bowl with plastic wrap and refrigerate for at least one hour, or ideally overnight, to allow the flavors to meld beautifully. -
Prepare the Coating:
In a separate bowl, mix the all-purpose flour, cornstarch, a pinch of salt, and a pinch of ground black pepper. Optionally, add finely chopped fresh parsley to the mixture for an additional layer of flavor. -
Heat the Oil:
In a deep frying pan or wok, heat enough cooking oil over medium-high heat until it reaches approximately 350°F (175°C). To test if the oil is ready, drop a small piece of the batter into the oil; if it sizzles and rises to the surface, the oil is hot enough. -
Coat the Fish:
Take the marinated fish fillets out of the refrigerator. One at a time, dredge each fillet in the flour-cornstarch mixture, pressing gently to ensure an even coating. Shake off any excess flour before frying. -
Fry the Fish:
Carefully place the coated fish fillets into the hot oil, being cautious not to overcrowd the pan. Fry them for about 4-5 minutes on each side, or until they turn golden brown and crispy. Adjust the heat as necessary to maintain the oil temperature. -
Drain and Serve:
Once fried, use a slotted spoon to remove the fillets from the oil and place them on a plate lined with paper towels to drain excess oil. -
Garnish and Enjoy:
Transfer the crispy fried gourami fillets to a serving platter. Optionally, garnish with freshly chopped parsley and serve with lime wedges for an extra burst of citrus flavor. Pair this delightful dish with steamed rice or a fresh salad for a complete meal.
Tips for Perfectly Crispy Fillets
- For an extra crunch, you can double-dip the fish fillets by first dipping them in the flour mixture, then in beaten egg, and finally back into the flour mixture before frying.
- Ensure the oil is hot enough to prevent the fillets from becoming soggy; frying at too low a temperature can lead to oil absorption.
- If you’re looking to add more flavors, consider adding spices such as paprika or cayenne pepper to the flour mixture for a bit of heat.
With its crispy exterior and tender, flavorful interior, Gurameh Fillet Goreng Garing is sure to be a hit at your dining table. Whether served as a main dish or as part of a festive feast, this recipe brings a taste of Indonesia to your kitchen. Enjoy the burst of flavors and the delightful crunch with every bite!
