Grilled Gurame with Padang Spices in a Frying Pan
Ingredients
| Ingredient | Quantity |
|---|---|
| Large gurame fish (or any fish) | 1 whole |
| Spice Paste | |
| Shallots | 10 pieces |
| Garlic | 5 cloves |
| Candlenuts | 2 pieces |
| Fresh turmeric (thumb-sized) | 1 piece |
| Ginger (2 cm) | 1 piece |
| Red curly chilies | 5 pieces |
| Bird’s eye chilies | 4 pieces |
| Black pepper | 5 grains |
| Additional Ingredients | |
| Galangal (crushed) | 1 piece |
| Lemongrass (crushed) | 1 stalk |
| Bay leaves | 3 leaves |
| Kaffir lime leaves | 2 leaves |
| Coconut milk | 1/2 can |
| Sweet soy sauce | 2 tablespoons |
| Seasoning | |
| Beef bouillon (Masako) | to taste |
| Salt | to taste |
| Sugar | to taste |
Instructions
- Prepare the Spice Paste: In a pan, sauté the ground spices until fragrant.
- Add Additional Ingredients: Stir in the crushed galangal, lemongrass, bay leaves, and kaffir lime leaves. Season with beef bouillon, salt, and sugar to taste.
- Incorporate Coconut Milk: Pour in the coconut milk and sweet soy sauce, mixing well. Adjust the seasoning to your preference.
- Prepare the Fish: Cut the fish down the middle, creating two halves.
- Grill the Fish: Place the fish in the pan with the sautéed spices, grilling it until cooked through, ensuring the fish is well-coated in the flavorful marinade.
- Serve: Once grilled, serve the fish hot, garnished with any remaining spices.
This delightful dish captures the essence of Padang cuisine, promising a burst of flavor in every bite!
