Gurame Kuah Kuning (Yellow Spicy Gurame Fish)
Ingredients:
- 3 medium-sized gurame fish
- Spice Paste:
- 7 shallots
- 3 cloves garlic
- 25 red bird’s eye chilies (adjust to taste)
- 1/2 teaspoon black pepper
- 1 finger-sized piece of turmeric
- 1 thumb-sized piece of ginger
- Additional Ingredients:
- 3 bay leaves
- 2 stalks lemongrass
- 1 tomato, sliced
- 1 stalk scallions, chopped
- 1 stalk celery, chopped
- Cooking oil
- Water
- Salt to taste
- Sasa seasoning (or any preferred seasoning)
Instructions:
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Prepare the Fish: Clean the gurame fish thoroughly and cut each into two parts or as needed.
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Prepare the Spice Paste: Blend together the shallots, garlic, red bird’s eye chilies, black pepper, turmeric, and ginger until smooth.
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Cook the Spice Paste: Heat some cooking oil in a pan over medium heat. Sauté the spice paste until it becomes fragrant and aromatic. Add the sliced tomato, bay leaves, and lemongrass to the pan. Pour in a little water to help blend the flavors.
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Add the Fish: Gently add the fish pieces to the pan, stirring to coat them with the spice mixture. Cook for a few minutes, allowing the fish to absorb the flavors.
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Simmer: Add sufficient water to the pan, adjusting the amount according to your preference for broth thickness. Season with salt and Sasa seasoning. Allow the mixture to come to a boil and let it simmer until the fish is cooked through and the flavors are well combined.
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Finish and Serve: Stir in the chopped scallions and celery. Taste the broth and adjust seasoning as needed. Once the fish is cooked and the broth is flavorful, remove from heat.
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Serving Suggestion: Serve hot with steamed rice, enjoying the rich and aromatic flavors of this yellow spicy gurame fish dish.
This Gurame Kuah Kuning offers a vibrant and spicy twist on traditional fish dishes, perfect for a hearty and satisfying meal.
