Indulge in the delightful combination of textures and flavors found in this Sweet and Sour Bawal Goreng Cumi, a dish that beautifully marries the crispy fried pomfret with tender squid enveloped in a luscious sauce. Perfect for a family meal or a special occasion, this recipe is not only delectable but also straightforward to prepare, making it an ideal addition to your culinary repertoire. With the vibrant flavors of fresh ingredients and a perfect balance of sweet and savory, this dish is sure to become a favorite at your dining table.
Ingredients
| Ingredient | Quantity |
|---|---|
| Pomfret Fish (Ikan Bawal) | 1 whole (cleaned and scaled) |
| Squid (Cumi Cumi) | 200 grams |
| Crispy Flour (Tepung Crispy) | 1 cup |
| Sugar (Gula) | 2 tablespoons |
| Salt (Garam) | To taste |
| Oyster Sauce (Saus Tiram) | 3 tablespoons |
| Green Onions (Daun Bawang) | 2 stalks, chopped |
| White Pepper (Lada Putih) | 1 teaspoon |
Ground Ingredients:
| Ingredient | Quantity |
|---|---|
| Galangal (Lengkuas) | 1 inch, peeled and sliced |
| Ginger (Jahe) | 1 inch, peeled and sliced |
| Candlenuts (Kemiri) | 3-4 nuts |
| Large Red Chilies (Cabai Merah Besar) | 3-4 chilies, deseeded |
| Bird’s Eye Chilies (Cabai Rawit) | 5-7 chilies, whole |
| Garlic (Bawang Putih) | 3 cloves, peeled |
| Shallots (Bawang Merah) | 2 shallots, peeled |
Instructions
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Preparation of Fish: Begin by combining the cleaned pomfret fish with crispy flour in a mixing bowl. Add just enough water to create a light coating on the fish without making it too thick. This will ensure a perfectly crispy exterior when fried.
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Fry the Pomfret: Heat a generous amount of oil in a deep frying pan over medium-high heat. Once the oil is hot, carefully add the coated pomfret fish. Fry until golden brown and crispy, approximately 5-7 minutes on each side. Remove the fish from the oil and drain on paper towels to remove excess oil.
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Prepare the Squid: While the fish is frying, wash the squid thoroughly under cold running water, removing any ink sacs or innards. Slice the squid into rings about 1 cm thick.
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Blend the Spice Paste: In a blender, combine the galangal, ginger, candlenuts, red chilies, bird’s eye chilies, garlic, and shallots. Blend until smooth, adding a little water as necessary to facilitate the blending process.
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Sauté the Squid: In a separate pan, heat a small amount of oil over medium heat. Once the oil is shimmering, add the blended spice paste and sauté until fragrant, about 3-5 minutes.
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Cook the Squid: Add the sliced squid to the sautéed spice mixture. Stir-fry until the squid is cooked through and tender, which should take about 3-4 minutes.
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Flavor the Sauce: Once the squid is cooked, add the sugar, salt, oyster sauce, and white pepper. Stir to combine, allowing the flavors to meld together. Taste and adjust the seasoning if necessary.
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Finish with Green Onions: Once the sauce is well-mixed and the flavors are balanced, add the chopped green onions and remove the pan from the heat.
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Serve: To serve, place the crispy fried pomfret on a large serving platter. Generously pour the sweet and sour squid sauce over the fish, ensuring it’s evenly distributed. Serve immediately with steaming hot rice for a delightful meal.
This Sweet and Sour Bawal Goreng Cumi is not only a feast for the eyes with its vibrant colors but also an irresistible dish that brings together the fresh ocean flavors and aromatic spices, ensuring every bite is a celebration of taste. Enjoy this dish with family and friends, and savor the joy of cooking and sharing.