Grilled Gurame with Rujak Spice
Embark on a culinary journey to Indonesia with this delightful recipe for Grilled Gurame with Rujak Spice, known as Gurame Bakar Bumbu Rujak. This dish features the succulent gurame fish, complemented by a rich and aromatic spice blend that tantalizes the taste buds. Perfect for gatherings or a special family meal, this grilled fish is both flavorful and visually appealing, making it a standout centerpiece on any table.
Ingredients
To prepare this delectable dish, gather the following ingredients:
| Ingredients | Quantity |
|---|---|
| Gurame fish | 1 large fish |
| Shallots | 3 cloves |
| Garlic | 1 clove |
| Candlenut (kemiri) | 1 nut |
| Chili pepper | 1 piece (adjust to taste) |
| Large tomatoes | 3 pieces |
| Sugar | ½ tablespoon |
| Salt | ¼ tablespoon |
| Shrimp paste (terasi) | A pinch |
| Ginger | 3 slices |
| Bay leaf | 1 leaf |
| Sweet soy sauce (kecap manis) | To taste |
Nutritional Information
| Nutritional Component | Amount per Serving |
|---|---|
| Calories | Approximately 300 |
| Protein | 35 grams |
| Carbohydrates | 15 grams |
| Total Fat | 15 grams |
| Saturated Fat | 3 grams |
| Sodium | 500 mg |
| Sugars | 5 grams |
(Note: Nutritional values are estimates and can vary based on the specific ingredients used.)
Instructions
Follow these steps to create a beautifully grilled gurame that is sure to impress your guests:
-
Prepare the Spice Blend: Begin by finely grinding the shallots, garlic, candlenut, chili pepper, tomatoes, and ginger into a smooth paste. This aromatic mixture will serve as the base of your spice blend. Set aside the bay leaf for later.
-
Prepare the Gurame: Clean the gurame fish thoroughly, removing any scales and internal organs. Make several diagonal cuts on both sides of the fish to allow the flavors to penetrate deeply. Rub the fish with a mixture of lime juice and salt, ensuring it is well-seasoned. This step not only enhances the flavor but also helps to tenderize the fish.
-
Fry the Fish: In a pan, heat a small amount of oil over medium heat. Carefully place the gurame in the pan and fry it, turning occasionally until it is halfway cooked and has a slightly crispy texture. This step adds a wonderful depth of flavor to the fish.
-
Sauté the Spice Mixture: In the same pan, remove the fish and set it aside. Add the ground spice mixture to the remaining oil, sautéing it until fragrant. Incorporate the bay leaf, salt, and sugar, allowing the mixture to cook for a few minutes to meld the flavors. Taste and adjust the seasoning as needed, adding sweet soy sauce for a touch of sweetness.
-
Grill the Gurame: Preheat your grill to a low setting. Place the fried gurame on the grill and generously brush the prepared spice mixture over the entire surface of the fish, ensuring that it is well-coated. Grill the fish slowly, turning occasionally and basting with more spice blend, until it is cooked through and has a lovely charred appearance.
-
Serve: Once cooked, remove the gurame from the grill and let it rest for a few moments. Serve hot, garnished with additional fresh herbs or vegetables if desired. This grilled gurame pairs wonderfully with steamed rice and a side of fresh salad.
Conclusion
This recipe for Grilled Gurame with Rujak Spice brings a taste of Indonesia to your kitchen, showcasing the rich and vibrant flavors that the cuisine has to offer. With the perfect balance of spices and the smoky aroma from grilling, this dish is bound to become a favorite among family and friends. Enjoy the delightful experience of cooking and sharing this remarkable meal, and let the love of food and cooking shine through each bite!
