Grilled Gurame with Sweet Soy Glaze (Gurame Bakar)
Grilled Gurame is a popular Indonesian dish, featuring the tender and flavorful gurame fish cooked to perfection over an open grill. This recipe is both simple and rich in taste, thanks to its aromatic seasoning and a sweet soy glaze. The fish is marinated with a combination of fragrant spices and lime juice to infuse it with deep flavors, and is then grilled with a luscious glaze that caramelizes on the fish, creating a perfect balance of savory and sweet. The accompanying sambal kecap adds a spicy, tangy kick to every bite, making it an irresistible meal. Serve this dish with fresh vegetables or steamed rice for a complete and delightful experience.
Ingredients:
For the Spice Paste (Bumbu Halus):
| Ingredient | Quantity |
|---|---|
| Gurame Fish (approx. 500g) | 1 whole gurame fish |
| Shallots (bawang merah) | 6 cloves |
| Garlic (bawang putih) | 4 cloves |
| Turmeric (kunyit) | A small piece |
| Lime (jeruk nipis) | 1 lime, juiced |
| Coriander (ketumbar) | A pinch |
| Salt (garam) | 2 ½ tsp |
For the Sweet Soy Glaze (Bumbu Kecap):
| Ingredient | Quantity |
|---|---|
| Sweet Soy Sauce (kecap manis) | 3 tbsp |
| Palm Sugar (gula palem) | 1 tsp |
| Butter or Margarine (butter margarin) | 1 tbsp |
For the Soy Sauce Sambal (Sambal Kecap):
| Ingredient | Quantity |
|---|---|
| Sweet Soy Sauce (kecap manis) | 4 tbsp |
| Soy Sauce (kecap asin) | 1 tsp |
| Shallot (bawang merah), finely chopped | 1 clove |
| Red or Green Chili (rawit), finely chopped | 4 pcs |
| Tomato (tomat), finely chopped | To taste |
| Ground Pepper (lada bubuk) | To taste |
Instructions:
-
Prepare the Fish:
Begin by cleaning the gurame fish thoroughly. Using a sharp knife, make slashes across the back of the fish to allow the marinade to penetrate deeply. -
Marinate the Fish:
In a mortar and pestle or blender, combine the shallots, garlic, turmeric, coriander, and salt to create a smooth spice paste (bumbu halus). Rub this spice paste generously over the fish, making sure to coat it evenly, especially in the slashes. Squeeze the juice of one lime over the fish to add a refreshing zing and help tenderize the flesh. Let the fish marinate for at least 15 minutes, allowing the flavors to meld together. -
Prepare the Grill:
Preheat your grill and lightly grease the grates with butter or margarine to prevent the fish from sticking. -
Grill the Fish:
While the grill is heating up, prepare the sweet soy glaze by mixing the sweet soy sauce, palm sugar, and butter or margarine in a small bowl. Stir until the sugar is dissolved and the glaze is well combined.Place the marinated fish on the grill, brushing both sides with the sweet soy glaze. Grill one side until it is golden brown and crispy, about 4-5 minutes, then flip the fish. Continue to brush the fish with more glaze and cook until the other side is equally golden and cooked through. Repeat the process of glazing and flipping until both sides are caramelized and the fish is fully cooked, ensuring a perfect balance of flavor.
-
Prepare the Sambal Kecap:
While the fish is grilling, prepare the sambal kecap by mixing together the sweet soy sauce, soy sauce, finely chopped shallot, chili, tomato, and ground pepper. Stir well to combine all the ingredients, creating a flavorful, tangy sambal that will complement the grilled fish. -
Serving:
Once the fish is cooked to perfection, remove it from the grill and serve it hot. Plate the grilled fish with the sambal kecap on the side, and garnish with fresh vegetables or a simple salad for a complete dish. Enjoy the harmonious flavors of the marinated gurame, sweet soy glaze, and spicy sambal with every bite.
This grilled gurame recipe is a fantastic way to celebrate the bold and vibrant flavors of Indonesian cuisine. The succulent fish, infused with aromatic spices and sweet soy glaze, paired with the tangy sambal kecap, will be a hit at any gathering or special occasion.
