Sweet and Sour Gurame (Gurame Asam Manis)
Ingredients:
| Ingredient | Quantity |
|---|---|
| Gurame Fish (fillet) | 1 whole fish |
| For Marinade: | |
| Egg | 1 large |
| Garlic powder | 3 tbsp |
| Ground black pepper | 1 tbsp |
| Chicken bouillon powder | 1 tbsp |
| For Coating: | |
| Cornstarch | As needed |
| All-purpose flour | As needed |
| Salt (optional) | As needed |
Note: For the coating, the recommended ratio of all-purpose flour to cornstarch is 5:1. Adjust salt to taste if necessary (you may skip the salt if you find it sufficiently seasoned).
Instructions:
-
Prepare the Marinade:
In a bowl, mix together the egg, garlic powder, ground black pepper, and chicken bouillon powder. This will serve as the marinade for your fish fillet. -
-
Marinate the Fish:
Submerge the gurame fillet in the marinade mixture, ensuring it’s evenly coated. Allow the fish to marinate for approximately 1 hour in the refrigerator to let the flavors fully develop. -
Coat the Fish:
Once marinated, remove the fish fillet and gently roll it in the flour and cornstarch mixture. Make sure the fish is fully coated in the flour mixture for a crispy exterior when frying. -
Fry the Fish:
Heat oil in a deep pan over medium heat. Fry the coated fish fillet until it turns golden brown and crispy. Be mindful of the heat to avoid overcooking or burning. Once fried to perfection, remove the fish and let it drain on a paper towel to remove any excess oil. -
Plate the Fish:
Place the crispy fried gurame on a serving plate. While frying, the fish might develop a rich brown color, which adds to the rustic charm of this dish. -
Top with Sweet and Sour Sauce:
Pour a generous amount of sweet and sour sauce over the fish. (You can find the sweet and sour sauce recipe in a previous post.) -
Serve and Enjoy:
Your delicious Sweet and Sour Gurame is now ready to be served! This dish is an absolute treat, packed with flavors and a perfect balance of crispy and tangy. Enjoy every bite!
Tips:
- If you prefer a lighter coating, you can reduce the amount of flour and cornstarch or adjust the ratio to your preference.
- For extra crispiness, fry the fish fillet twice—once at a lower temperature to cook through, and a second time at a higher temperature for that perfect crunch.
This Sweet and Sour Gurame dish is sure to impress with its bold flavors and crispy texture. A delightful option for a family meal or special gathering!
