Pecak Gurame: Indonesian Fried Gurame Fish with Spicy and Tangy Sauce
Pecak Gurame is a delicious Indonesian dish featuring fried gurame (gurami) fish that is generously topped with a spicy, tangy sauce made with a blend of fresh ingredients like red chili, garlic, and herbs. This dish is an absolute treat for the taste buds and is perfect for family meals or special gatherings. The vibrant flavors and the crispy texture of the fried fish paired with the flavorful pecak sauce make this a must-try recipe.
Ingredients
For the Fried Gurame Fish:
| Ingredient | Quantity |
|---|---|
| Gurame Fish (1 whole) | 500 grams (1 fish) |
| Lime Juice | 1 lime |
| Salt | To taste (optional) |
| Cooking Oil | As needed for frying |
For the Ground Spice Mix (Fish Marinade):
| Ingredient | Quantity |
|---|---|
| Garlic | 3 cloves |
| Coriander Powder | 1 teaspoon |
| Fresh Turmeric | 2 cm piece |
| Salt | 1/2 teaspoon |
For the Pecak Sauce (Toasted and Coarse Ground Spices):
| Ingredient | Quantity |
|---|---|
| Red Chili (rawit) | 13 pieces (optional, adjust to taste) |
| Red Curly Chili | 12 pieces |
| Garlic | 4 cloves |
| Shallots | 8 pieces |
| Fresh Ginger | 2 cm piece |
| Fresh Kencur (Optional) | 1 cm piece |
| Fresh Temu Kunci (Optional, skip if unavailable) | 1 segment (or substitute) |
| Candlenuts | 3 pieces |
For the Pecak Sauce (Final Seasoning and Liquids):
| Ingredient | Quantity |
|---|---|
| Lemongrass (smashed) | 1 stalk |
| Lime Leaves (daun jeruk) | 3 leaves (original recipe uses 2) |
| Water | 100-150 ml (original recipe uses 300 ml) |
| Green Tomatoes (or regular) | 2 pieces (1 if using original recipe) |
| Tamarind Water (Air Asem Jawa) | 2 tablespoons |
| Salt and Sugar | To taste (or substitute with mushroom stock) |
Instructions
Step 1: Prepare the Fish
- Clean the gurame fish thoroughly, removing any scales and internal organs.
- Rub the fish with lime juice and a little salt, and let it sit for 15 minutes. This step helps to tenderize the fish and reduce any fishy odor.
- Rinse the fish clean and pat it dry with paper towels.
- Coat the fish with the ground fish marinade, which is made by blending garlic, coriander powder, fresh turmeric, and salt. Let it marinate for a few minutes so the spices penetrate the flesh.
Step 2: Fry the Fish
- Heat oil in a frying pan until hot. Fry the fish until golden brown and crispy on both sides. Make sure the fish is cooked through.
- Once fried, transfer the fish to a serving plate and set aside.
Step 3: Prepare the Pecak Sauce
- In a dry pan, toast the coarse spices (red chilies, shallots, garlic, ginger, candlenuts, and kencur) until fragrant. Once toasted, pound the spices roughly with a mortar and pestle to create a coarse texture.
- In a separate pan, heat a little oil and sauté the pecak spice mixture until aromatic.
- Add the lemongrass, lime leaves, water, tamarind water, salt, and sugar (or mushroom stock) to the sautéed spices. Cook until the sauce begins to thicken.
- Just before the sauce reduces, add the green tomatoes, stirring well. Cook for a few more minutes until the tomatoes soften and the flavors meld together. Adjust seasoning as needed.
Step 4: Serve
- Pour the warm pecak sauce over the fried gurame fish, ensuring it is evenly covered.
- Serve your Pecak Gurame immediately with steamed rice, and enjoy this savory, spicy, and tangy dish with your loved ones!
Notes:
- If gurame is not available, you can substitute it with other types of fish such as tilapia or carp (ikan mas) for a similar result.
- For those who prefer a more soupy version of pecak, simply add more water and adjust the sauce thickness to your liking. You can also add extra spices for a richer flavor.
- If certain ingredients like temu kunci or kencur are unavailable, they can be skipped or substituted with ginger for a milder flavor.
Pecak Gurame brings a wonderful blend of textures and tastes, making it a great choice for those who enjoy Indonesian cuisine or are looking for new ways to spice up a traditional fish dish. Enjoy experimenting with this flavorful and aromatic recipe!
