Gurame Pedas Asam: A Spicy and Tangy Delight
Gurame pedas asam, a traditional Indonesian dish, showcases the robust flavors of freshwater fish, specifically the gurame (also known as the gourami), enhanced by a spicy and tangy sauce that tantalizes the taste buds. This dish is not only visually appealing with its vibrant colors but also offers a delightful combination of textures and flavors that make it a favorite among seafood lovers. Whether served at a family gathering or a festive celebration, this recipe is sure to impress your guests and bring the warmth of Indonesian cuisine to your dining table.
Ingredients
| Ingredient | Quantity |
|---|---|
| Gurame (gourami fish) | 2 large fish |
| Onion (bawang bombay) | 1/2 medium |
| Tomato | 1 large |
| Ginger (jahe) | 2 pieces |
| Lemongrass (serai) | 2 stalks |
| Red chili (cabe merah) | 4 pieces |
| Green chili (cabe hijau) | 2 pieces |
| Chicken egg | 1 large |
| Tomato sauce | 3 tablespoons |
| Spicy sauce (saus pedas) | 3 tablespoons |
| Salt (garam) | to taste |
| Sugar (gula pasir) | to taste |
| All-purpose flour | as needed |
| Oil (minyak) | for frying and sautéing |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 320 kcal |
| Protein | 25 g |
| Carbohydrates | 15 g |
| Fat | 15 g |
| Fiber | 2 g |
Instructions
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Prepare the Fish: Begin by filleting the gurame, cutting the fish into long, thin strips to ensure even cooking and maximum flavor absorption.
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Coat the Fish: In a shallow dish, crack the egg and whisk it until well combined. In another shallow dish, pour in the all-purpose flour. Take each fillet of gurame, dip it in the egg, allowing any excess to drip off, then roll it in the flour, ensuring it is fully coated. This process creates a delightful crispy texture when fried.
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Fry the Fish: Heat oil in a deep frying pan over medium-high heat. Once the oil is hot, carefully add the coated fish fillets, frying them until they turn a beautiful golden brown. This usually takes about 4-5 minutes per side. Once cooked, remove the fish and let it drain on paper towels to absorb any excess oil.
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Prepare the Sauce: While the fish is frying, thinly slice the ginger, onion, lemongrass, red chilies, and green chilies. In a separate pan, heat a little oil over medium heat and add the sliced ingredients. Sauté until fragrant and the onion becomes translucent, about 3-4 minutes.
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Combine Flavors: To the sautéed mixture, add the spicy sauce, tomato sauce, salt, and sugar, adjusting the seasoning according to your taste preferences. Stir well to combine all the ingredients and let it simmer for a few minutes. Finally, add the diced tomato, tossing gently to combine, and cook just until the tomato begins to soften, approximately 1-2 minutes.
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Serve: On a large serving plate, arrange the fried gurame fillets. Generously drizzle the spicy and tangy sauce over the fish, ensuring every piece is coated in the vibrant sauce.
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Enjoy: Your Gurame Pedas Asam is now ready to be enjoyed! Serve it hot with steamed rice and enjoy the burst of flavors that this delightful dish offers.
Cooking Tips
- For a more intense flavor, marinate the fish in a bit of salt and lemon juice for about 30 minutes before coating and frying.
- Adjust the amount of chili according to your spice tolerance; feel free to add more or reduce it for a milder flavor.
- This dish pairs beautifully with a side of steamed vegetables or a fresh salad for a complete meal.
Gurame Pedas Asam is a dish that not only fills your stomach but also warms your heart, reminding you of the joys of home-cooked meals. Enjoy the process of preparing this dish, and relish the wonderful flavors that Indonesian cuisine has to offer!
