Spicy Grilled Gourami with Kaffir Lime and Sweet Soy Sauce

Spicy Grilled Gourami (Gurame Bakar Pedas)

Ingredients:

For the Fish:

• 1 kg fresh Gourami (Gurame)

For the Marinade:

• 2 limes (for juice)
• 7 shallots
• 5 cloves garlic
• 3 roasted candlenuts (kemiri)
• Bird’s eye chilies (adjust to your spice level)
• 1 medium-sized tomato
• 5 kaffir lime leaves
• Sugar (to taste)
• Salt (to taste)
• Sweet soy sauce (kecap manis, to taste)

Instructions:

1. Prepare the Gourami:

   • Clean the fish thoroughly by removing the innards. Make shallow cuts along the belly and rinse well.
   • Squeeze the juice of 2 limes over the fish, ensuring it is well-coated. Let it sit for 10 minutes before rinsing again to remove any fishy odor.

2. Prepare the Marinade:

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   • In a blender or food processor, combine the shallots, garlic, roasted candlenuts, tomato, and bird’s eye chilies. Blend until smooth.
   • Heat a pan and sauté the spice mixture along with the kaffir lime leaves until fragrant and well-cooked.
   • Season the marinade with sugar, salt, and sweet soy sauce to taste. Stir well and adjust the seasoning as needed.

3. Grill the Gourami:

   • Preheat your grill or prepare charcoal for a medium heat.
   • Place the cleaned and marinated fish on the grill. Frequently turn the fish and baste it with the marinade to ensure the flavor penetrates.
   • Be sure to grill over medium heat to allow the marinade to seep into the fish and for it to cook thoroughly without burning.

4. Serving:

   • Once the Gourami is evenly grilled and cooked through, remove it from the heat.
   • Serve the Spicy Grilled Gourami hot with steamed rice and your favorite side dishes. Enjoy the rich, bold flavors of this dish, which will be slightly spicy with a balance of sweetness and tang from the marinade.

Notes:

• Tips for Grilling: To ensure the fish stays moist, use a medium heat and avoid direct high flames to prevent the skin from burning before the inside is cooked through.
• Optional Additions: You can garnish with fresh herbs or extra lime wedges for an added burst of freshness.