Ikan Gurame Sambel Jeletot
Ingredients
| Ingredient | Quantity |
|---|---|
| Gurame fish, cut into 4 pieces | 1 whole |
| Lemongrass, bruised | 1 stalk |
| Kaffir lime leaf | 1 leaf |
| Tomato, roughly chopped | 1 whole |
| Toasted shrimp paste, ground | 2 packets |
| Salt | To taste |
| Sugar | To taste |
| Bouillon cube | 1 block |
| Bay leaf | 1 leaf |
| Cooking oil | For sautéing |
| Bird’s eye chili, whole | 10 pieces |
| Galangal, bruised | A piece |
| Sliced ingredients: | |
| – Bird’s eye chili, sliced | 15 pieces |
| – Garlic, sliced | 10 cloves |
| – Shallots, sliced | 20 pieces |
Instructions
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Fry the Fish: Heat oil in a pan and fry the gurame pieces until crispy and cooked through. Remove and set aside.
-
Sauté the Aromatics: In the same oil, add the sliced garlic, shallots, bruised lemongrass, galangal, bay leaf, and kaffir lime leaf. Sauté until fragrant and softened.
-
Add Shrimp Paste and Tomato: Stir in the toasted shrimp paste and chopped tomato, mixing well until the tomato starts to break down.
-
Combine with Fish: Carefully add the fried fish to the pan, seasoning with salt, sugar, and the bouillon cube. Gently toss everything together until the fish is well coated in the sauce.
-
Finish and Serve: Cook for a few more minutes, allowing the flavors to meld. Taste and adjust seasoning if necessary. Remove from heat and serve hot with steamed rice.
This vibrant dish, with its spicy sambel jeletot, embodies the ultimate in Indonesian flavors, making it a perfect centerpiece for your next meal!
