Spicy Grilled Gurame with Rujak Sauce

Grilled Gurame with Rujak Seasoning

Ingredients:

• 1 large gurame (carp)
• 3 shallots
• 1 clove garlic
• 1 candlenut
• 1 chili pepper (adjust to taste, add more if you prefer it spicy)
• 3 large tomatoes
• 1/2 tablespoon sugar
• 1/4 tablespoon salt
• A small amount of shrimp paste
• 3 slices of ginger
• 1 bay leaf
• Sweet soy sauce (as needed)

Instructions:

1. Prepare the Spice Blend:

   • Begin by blending the shallots, garlic, candlenut, chili pepper, and tomatoes until smooth. You can use a food processor or mortar and pestle to achieve a fine paste.

2. Prepare the Gurame:

   • Clean the gurame thoroughly. Make several shallow cuts across the surface of the fish and rub it with lime juice and salt. This step helps to tenderize the fish and remove any fishy odor.

3. Fry the Fish:

   • Heat a small amount of oil in a pan over medium heat. Fry the gurame, turning occasionally, until it is half-cooked and starting to crisp up. It should be lightly golden but not completely dry. Remove from heat and set aside.

4. Cook the Spice Paste:

   • In the same pan, add a little more oil if necessary and sauté the spice paste until fragrant. Add the bay leaf, salt, sugar, and sweet soy sauce to taste. Stir well and let the mixture simmer for a few minutes to meld the flavors.

5. Grill the Gurame:

   • Preheat your grill to a low heat. Brush the partially fried gurame with the prepared spice paste, making sure to cover all surfaces evenly. Place the fish on the grill and cook slowly, basting with additional spice paste as needed. Turn occasionally until the fish is cooked through and the flavors have absorbed.

6. Serve:

   • Once the gurame is grilled to your liking and has a lovely, caramelized coating, remove it from the grill. Serve hot, garnished with additional fresh herbs or lime wedges if desired.

Enjoy your deliciously grilled gurame with a rich, flavorful rujak seasoning that brings a touch of Indonesian culinary delight to your table.