Crispy Sweet and Sour Lime Carp

Sweet and Sour Crispy Fried Carp (Gurame Tepung Asam Manis)

Ingredients:

• 1 carp (about 500g), cleaned and filleted
• 2 limes
• Salt, to taste

For the Batter:

• 2 eggs
• 6 tbsp all-purpose flour
• 2 tbsp rice flour
• 1 tsp salt
• Ground pepper, to taste

For the Sweet and Sour Sauce (1 serving):

• 4 cloves garlic, minced
• 1 shallot, thinly sliced
• 1 onion, roughly chopped
• 4 red chilies, sliced
• 5 bird’s eye chilies, sliced
• 1 carrot, julienned
• 3 tbsp chili sauce
• 2 tbsp tomato sauce
• 1.5 tbsp oyster sauce
• 1 tomato, diced
• 5 slices ripe pineapple
• 1 kaffir lime leaf
• Sugar and pepper, to taste

Instructions:

1. Prepare the Carp:

   • Cut the carp into bite-sized pieces. Marinate with lime juice and salt. Let it sit for 15 minutes, then rinse and drain well. Repeat for the fish head if using.

2. Make the Batter:

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   • In a bowl, combine all-purpose flour, rice flour, salt, and pepper. Mix well.
   • In another bowl, beat the eggs.
   • Dip the carp pieces into the beaten eggs, then coat evenly with the flour mixture.

3. Fry the Carp:

   • Heat oil in a frying pan over medium heat.
   • Fry the carp in batches until golden brown and crispy. Remove and drain on paper towels.

4. Prepare the Sweet and Sour Sauce:

   • In a separate pan, heat some oil. Sauté garlic and shallot until fragrant.
   • Add onion, red chilies, and bird’s eye chilies. Stir-fry until slightly wilted.
   • Add carrots and a splash of water. Cook until carrots are tender.
   • Stir in chili sauce, tomato sauce, oyster sauce, kaffir lime leaf, and a bit of water as needed to achieve desired consistency.
   • Add tomato, pineapple slices, sugar, and pepper. Cook briefly to combine flavors. Adjust seasoning to taste.

5. Assemble and Serve:

   • Arrange the fried carp on a serving plate.
   • Pour the sweet and sour sauce over the fried carp.
   • Garnish with fresh cilantro or parsley if desired.

Enjoy your Sweet and Sour Crispy Fried Carp (Gurame Tepung Asam Manis) with steamed rice or as part of a larger Indonesian feast. The crispy texture of the fish combined with the tangy sweet and sour sauce makes this dish a delightful treat for any occasion.