Pecak Gurame: A Spicy Grilled Gourami Delight
Pecak Gurame is a beloved Indonesian dish that showcases the rich flavors of the region through its perfectly fried gourami fish topped with a vibrant, spicy sauce. This recipe marries the freshness of ingredients with aromatic spices, creating a dish that is sure to tantalize your taste buds and impress your guests. The combination of fried fish and the piquant pecak sauce makes it a perfect centerpiece for any gathering.
Ingredients
For the Fish
| Ingredient | Quantity |
|---|---|
| Gourami Fish | 1 whole (cleaned, cut into 4 parts) |
| Lime Juice | 1 lime (for marinating) |
| R*yco Fish Seasoning | To taste |
For the Pecak Sauce (Ulek Kasar)
| Ingredient | Quantity |
|---|---|
| Shallots | 8 cloves |
| Garlic | 4 cloves |
| Ginger | 2 cm |
| Kencur | 1 cm |
| Temu Kunci | 1 cm |
| Bird’s Eye Chili | 10 pieces |
| Red Curly Chili | 10 pieces |
| Candlenuts | 3 pieces |
For the Spice Mix (Bumbu Daun)
| Ingredient | Quantity |
|---|---|
| Lemongrass | 1 stalk (crushed) |
| Kaffir Lime Leaves | 2 leaves |
| Tomato | 1 whole |
| Tamarind Paste | 2 tablespoons |
| Water | 200 ml |
| Sugar | To taste |
| Salt | To taste |
| Mushroom Bouillon | To taste |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 300 kcal |
| Protein | 20 g |
| Carbohydrates | 15 g |
| Fats | 18 g |
Instructions
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Prepare the Fish: Start by thoroughly washing the gourami fish and patting it dry with a paper towel. Squeeze fresh lime juice over the fish and generously coat it with R*yco fish seasoning, ensuring all parts are well-marinated. Let the fish sit for approximately 15 minutes to absorb the flavors.
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Fry the Fish: In a deep pan, heat oil over medium heat. Carefully place the marinated fish into the hot oil and fry until golden brown and crispy. Take care not to flip the fish too often to prevent it from breaking apart. Once cooked, remove the fish and let it drain on paper towels.
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Prepare the Pecak Sauce: In a dry skillet, lightly toast the ingredients for the pecak sauce—shallots, garlic, ginger, kencur, temu kunci, bird’s eye chili, red curly chili, and candlenuts—until fragrant. Once toasted, transfer them to a mortar and pestle, and pound until you achieve a coarse texture.
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Cook the Sauce: In a pan, heat a little oil and add the crushed pecak sauce mixture. Sauté until aromatic, then add in the lemongrass, kaffir lime leaves, and diced tomato. Stir-fry for a couple of minutes to combine the flavors.
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Combine Ingredients: Pour in the water and tamarind paste, then season with sugar, salt, and mushroom bouillon to taste. Allow the sauce to simmer until it thickens slightly, enhancing its depth of flavor.
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Serve: Once the sauce is ready, remove it from heat and generously pour it over the fried gourami. Serve your Pecak Gurame immediately, accompanied by steamed rice and perhaps a side of fresh vegetables for a complete meal.
This Pecak Gurame is not just a dish; it is an experience of flavors and aromas that reflect the rich culinary heritage of Indonesia. Enjoy this delightful recipe with family and friends, and allow it to bring warmth and joy to your table.
