Crispy Gourami with Salted Egg Yolk Sauce
Ingredients:
- 1 whole gourami fish, filleted and cut into small pieces
- 3 salted egg yolks (red part only)
- 1 cup coconut milk
- 8 cloves garlic, finely chopped
- 5 kaffir lime leaves, finely sliced
- Salt to taste
- Sugar to taste
- Chicken seasoning powder (Totole) to taste
- Ground black pepper to taste
- Oil for frying
Instructions:
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Prepare the Fish:
- Cut the filleted gourami into small pieces.
- Deep-fry the fish pieces until they are golden and crispy, similar to how you would fry chicken in the style of KFC. Set aside on paper towels to drain any excess oil.
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Make the Sauce:
- Heat a small amount of oil in a pan over medium heat.
- Add the finely chopped garlic and sliced kaffir lime leaves to the pan. Sauté until fragrant.
- Mash the salted egg yolks slightly with a fork, then add them to the pan. Stir well, allowing the yolks to dissolve and mix with the garlic and lime leaves.
- Pour in a small amount of coconut milk, stirring continuously. Adjust the consistency of the sauce by adding more coconut milk if necessary, but be careful not to make it too runny.
- Season the sauce with salt, sugar, chicken seasoning powder (Totole), and ground black pepper to taste. Keep stirring until the sauce thickens and the flavors are well combined.
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Combine and Serve:
- Once the sauce is ready, pour it over the fried gourami pieces. Toss gently to ensure all pieces are evenly coated with the savory salted egg yolk sauce.
- Serve immediately and enjoy your Crispy Gourami with Salted Egg Yolk Sauce.
Enjoy this delightful and flavorful dish!
