Ingredients
- 1 whole Gurami fish
- 5 cloves garlic, finely chopped
- 1 tomato, diced (optional, discard seeds)
- 1 onion, finely chopped
- 1 cm ginger, finely chopped
- 4 tablespoons hot chili sauce
- 2 tablespoons tomato sauce
- 3 bird’s eye chilies, sliced
- Oyster sauce to taste
- Ground pepper to taste
- Sugar and salt to taste
- Sweet soy sauce to taste
- Flavor enhancer (optional) to taste
- Water
- 2 tablespoons cornstarch mixed with water
- For the spice paste:
- 4 red curly chilies
- 6 bird’s eye chilies
Instructions
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Prepare the Fish:
- Clean the Gurami fish thoroughly. Marinate it with salt and lime juice to remove the fishy odor.
- Fry the fish until golden brown and crispy, but not too dry. Drain and set aside.
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Make the Sauce:
- In a pan, heat a little oil and sauté the garlic, onion, bird’s eye chilies, and ginger until aromatic.
- Add the spice paste (made by blending red curly chilies and bird’s eye chilies) to the pan. Continue cooking until the mixture is well combined and fragrant.
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Add Sauces and Seasonings:
- Stir in the hot chili sauce, tomato sauce, and oyster sauce. Season with sugar, salt, ground pepper, and sweet soy sauce to taste. Add a little water to reach your desired sauce consistency. Allow the mixture to simmer until it reaches a boil. Adjust seasoning as needed.
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Thicken the Sauce:
- Once boiling, add the cornstarch mixture to thicken the sauce. Stir well to ensure the sauce is smooth and glossy.
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Combine with Fish:
- Add the diced tomato and the fried Gurami fish into the sauce. Allow it to cook for a few more minutes so the flavors meld and the fish absorbs the sauce.
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Serve:
- Transfer the Gurami and sauce to a serving plate. Garnish with additional fresh chilies if desired.
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Enjoy:
- Adjust the level of spiciness according to your preference. Serve hot and enjoy your flavorful Padang-style Gurami!
Feel free to tweak the level of spiciness and seasonings to suit your taste. Happy cooking! 😄