Gurame Asem Manis Pedas Ala Anak Kost
This delightful Gurame Asem Manis Pedas, inspired by the resourceful spirit of students, is a vibrant dish that perfectly balances sweet, sour, and spicy flavors. It’s a great way to enjoy fresh gourami fish, combined with a medley of aromatic spices and fresh vegetables, creating a satisfying meal that embodies the essence of home cooking.
Ingredients
| Ingredient | Quantity |
|---|---|
| Fresh gourami fish | 4 whole (cleaned and halved) |
| Garlic | 6 cloves |
| Red shallots (bawang merah) | 7 bulbs |
| Red chili (cabe merah setan) | 10 pieces |
| Large tomatoes | 3 pieces |
| Fresh ginger (jahe) | 1 thumb |
| Oyster sauce (saus tiram) | 1 sachet |
| Spicy sauce (saus pedas) | 5 tablespoons |
| Granulated sugar (gula pasir) | 2 teaspoons |
| Salt | 1 teaspoon |
| Ground pepper (lada bubuk) | 1 teaspoon |
| Green onions (daun bawang) | 2 stalks (sliced thin) |
| Cooking oil | For frying and sautéing |
| Water | 100 ml |
| Lime juice (from jeruk nipis) | 1 lime (to reduce fishy odor) |
Instructions
-
Prepare the Fish:
Begin by thoroughly washing the gourami fish, removing the gills, and cutting them in half. Squeeze lime juice over the fish to help eliminate any fishy odor, allowing it to marinate while you prepare the other ingredients. -
-
Marinate the Fish:
In a mortar and pestle, combine garlic, coriander, salt, and turmeric to create a fragrant paste. Rub this mixture over the fish and let it sit for about 20 minutes to absorb the flavors. -
Prepare the Spice Mixture:
Finely chop the garlic and red shallots. Smash the ginger to release its juices, and slice the red chilies diagonally. Chop the tomatoes into wedges and slice the green onions into thin circles. -
Fry the Fish:
In a large frying pan, heat a generous amount of cooking oil over medium heat. Once the oil is hot, carefully add the marinated fish and fry until they are golden brown and crispy. Remove the fish from the pan and let them drain on paper towels. -
Sauté the Spices:
In the same pan, remove excess oil, leaving just enough to sauté the spices. Add the ground garlic and shallots, stirring until fragrant. Then, add the salt, sugar, and enough water to create a sauce. -
Add Sauces and Vegetables:
Incorporate the oyster sauce and spicy sauce into the mixture, allowing it to come to a gentle simmer. Next, add the sliced chilies, tomatoes, and green onions. Allow the mixture to boil and thicken slightly, adjusting the taste as needed. -
Combine and Serve:
Gently place the fried fish into the sauce, ensuring they are well-coated. Turn off the heat and let the dish rest for a few moments to absorb the flavors. Serve warm, garnished with additional green onions if desired.
This Gurame Asem Manis Pedas is best enjoyed hot, paired with steamed rice or as a standalone dish. It’s a delightful fusion of flavors that captures the essence of home cooking, perfect for anyone looking to enjoy a hearty meal without much fuss. Enjoy your culinary adventure!
