Gurame Sambel Bawang: A Delightful Indonesian Dish
Embark on a culinary adventure with Gurame Sambel Bawang, a savory Indonesian dish that beautifully marries the rich flavors of freshwater fish with a fragrant sambal made from aromatic spices and fresh ingredients. This recipe is perfect for those who appreciate bold, vibrant flavors that will tantalize your taste buds. The tender and crispy fried Gurame fish is topped with a spicy and tangy sambal that elevates the dish to an unforgettable level. Let’s dive into this delightful recipe!
Ingredients
To prepare Gurame Sambel Bawang, you will need the following ingredients, measured to perfection for a satisfying dish:
| Ingredient | Quantity |
|---|---|
| Gurame fish | 1 whole fish |
| Garlic (bawang putih) | 8 cloves |
| Shallots (bawang merah) | 15 pieces |
| Small onion (bawang bombay) | 1 small bulb |
| Red bird’s eye chili | 10 pieces |
| Medium red tomatoes | 2 pieces |
| Lime (jeruk nipis) | 1/2 piece |
| Fresh turmeric (kunyit) | 1 thumb-sized piece |
| Oyster sauce | 1 tablespoon |
| Salt | to taste |
| Granulated sugar | to taste |
| Cooking oil | for frying |
Nutritional Information
This dish is not only delicious but also packed with essential nutrients. Here’s an approximate breakdown per serving:
| Nutrient | Amount |
|---|---|
| Calories | 300 kcal |
| Protein | 25 g |
| Total Fat | 18 g |
| Saturated Fat | 5 g |
| Carbohydrates | 15 g |
| Fiber | 3 g |
| Sugars | 5 g |
| Sodium | 200 mg |
Instructions
Follow these simple steps to create your delicious Gurame Sambel Bawang:
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Prepare the Marinade: In a mortar and pestle, grind the fresh turmeric and salt together. Squeeze in the juice of half a lime and mix well. This will create a flavorful marinade.
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Marinate the Fish: Clean the Gurame fish thoroughly and make shallow cuts along its belly. Rub the turmeric-lime mixture generously over the fish, ensuring it seeps into the cuts. Allow the fish to marinate for about 15 minutes to absorb the flavors.
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Fry the Fish: Heat a generous amount of cooking oil in a frying pan over medium heat. Once the oil is hot, carefully place the marinated fish in the pan. Fry until the fish is golden brown and crispy on both sides. Remove the fish from the oil and let it drain on paper towels. Set aside.
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Prepare the Sambal: Thinly slice the shallots, garlic, and small onion. In the same pan used for frying the fish, add a little more oil if necessary. Sauté the sliced shallots, garlic, and onion until they are translucent and fragrant.
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Add the Chilies and Tomatoes: Add the bird’s eye chilies that have been roughly ground or left whole for more heat. Stir-fry for a few minutes until the chilies are fragrant, then add the diced tomatoes. Cook until the tomatoes are soft and fully integrated with the sautéed mixture.
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Season the Sambal: Add the oyster sauce, along with salt and granulated sugar to taste. Stir well and let the sambal simmer for a few more minutes until it reaches a thick, aromatic consistency. Taste and adjust seasoning as necessary.
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Serve: Place the fried Gurame fish on a serving plate and generously top it with the spicy sambal.
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Enjoy: Serve your Gurame Sambel Bawang with steaming hot rice, allowing the flavors to meld beautifully with every bite. Enjoy the delightful taste of Indonesia!
Conclusion
Gurame Sambel Bawang is not just a dish; it’s a celebration of flavors, showcasing the freshness of ingredients and the heart of Indonesian cuisine. Perfect for family dinners or gatherings, this recipe will surely impress your guests and leave them wanting more. So, gather your ingredients, follow the steps, and indulge in this delightful dish that promises warmth and satisfaction. Enjoy!
