Gurame Kecap: A Savory Indonesian Delight
Introduction
Gurame Kecap is a beloved Indonesian dish that features the succulent gurame fish, enhanced by a rich and aromatic sauce. With a harmonious blend of spices and fresh ingredients, this dish not only delights the palate but also brings a sense of warmth and comfort. Perfectly paired with hot steamed rice, Gurame Kecap is sure to impress at any meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Gurame fish | 5 whole (cleaned) |
| Tomatoes | 2 (chopped) |
| Garlic | 5 cloves (minced) |
| Onion (red) | 5 shallots (finely sliced) |
| Onion (yellow) | 1 (sliced) |
| Ginger | 2 cm (crushed) |
| Lemongrass | 1 stalk (smashed) |
| Bay leaves | 3 leaves |
| Pepper | 1 teaspoon |
| Sweet soy sauce (kecap manis) | 5 tablespoons |
| Oyster sauce | 1 tablespoon |
| Bird’s eye chili | 5 (finely chopped) |
| Basil leaves | As needed |
| Sugar | To taste |
| Salt | To taste |
| Water | 250 ml |
Instructions
-
Prepare the Fish:
Begin by cleaning the gurame fish thoroughly. Once cleaned, season the fish with an adequate amount of salt, allowing it to marinate briefly while you prepare the other ingredients. In the meantime, heat oil in a frying pan and fry the marinated fish until they are golden brown and crispy. Once done, remove them from the pan and let them drain on paper towels.
“Link To Share” is your all-in-one marketing platform, making it easy and professional to direct your audience to everything you offer. • Modern, customizable bio pages • Link shortening with advanced analytics • Interactive, brandable QR codes • Host static sites and manage your code • Multiple web tools to grow your business -
-
Create the Spice Mixture:
In a blender or food processor, combine the minced garlic, shallots, and pepper, blending them until they form a smooth paste. In a separate pan, heat a small amount of oil and sauté the blended spice mixture along with the sliced yellow onion until fragrant and golden. -
Build the Sauce:
Add the chopped tomatoes to the sautéed mixture, stirring well to combine. Pour in 250 ml of water and bring the mixture to a gentle boil. Once boiling, incorporate the bay leaves, smashed lemongrass, crushed ginger, chopped bird’s eye chili, sugar, salt, oyster sauce, and sweet soy sauce. Stir the mixture well and allow it to simmer for a few minutes to let the flavors meld. -
Combine the Fish and Sauce:
Once the sauce has thickened slightly, gently place the fried gurame fish into the pan, ensuring each piece is well coated with the rich sauce. Carefully flip the fish to ensure that both sides absorb the sauce and turn a deep, dark color. -
Final Touch:
Sprinkle the fresh basil leaves over the top, then cover the pan and let it simmer on low heat for about 10 minutes. This step allows the fish to absorb the flavors fully while keeping the fish intact. Be gentle when flipping the fish to prevent it from breaking apart. -
Serve:
After simmering, remove the pan from heat. Serve the Gurame Kecap hot, alongside steaming rice for a delightful meal that embodies the essence of Indonesian cuisine. Enjoy every bite!
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 350 |
| Protein | 25 g |
| Total Fat | 15 g |
| Saturated Fat | 3 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 2 g |
| Sugars | 5 g |
| Sodium | 500 mg |
Conclusion
Gurame Kecap is more than just a meal; it’s a celebration of flavors that reflects the heart of Indonesian culinary traditions. The combination of crispy fish and a savory, aromatic sauce is a culinary experience that can elevate any dining occasion. Perfect for gatherings or a cozy dinner, this dish will surely become a favorite in your home. Enjoy the delicious journey with every bite!
