Gurame Asam Manis: A Flavorful Indonesian Delight
Gurame Asam Manis, or Sweet and Sour Gourami, is a beloved dish in Indonesian cuisine, celebrated for its perfect balance of flavors and vibrant presentation. This recipe combines tender gourami fillets with a rich and tangy sauce, enhanced by the sweetness of pineapple and the crispness of cucumbers. Serve it for family gatherings or special occasions, and watch as it captivates your guests with its irresistible taste!
Ingredients
| Ingredient | Quantity |
|---|---|
| Gourami fish | 1 large fish, filleted (keep head and body) |
| Lime | 1, juiced |
| Pineapple | 1/2, diced into small pieces |
| Cucumbers | 3, cut into long strips |
| Garlic | 3 cloves, minced |
| Shallots | 2, minced |
| Onion | 1, thinly sliced |
| Tomato | 1, optional |
| Ketchup | 4 tablespoons |
| Chili sauce | 4 tablespoons |
| Sweet soy sauce | 1 tablespoon |
| Oyster sauce | 1 tablespoon |
| Soy sauce | 1 tablespoon |
| Salt | to taste |
| Sugar | to taste |
| Ground pepper | to taste |
| Water | as needed |
| Cooking oil | for frying |
| All-purpose flour | 4 tablespoons |
| Tapioca flour | 1 tablespoon |
Nutritional Information
(Estimated per serving; values may vary)
| Nutrient | Amount |
|---|---|
| Calories | 320 |
| Protein | 25g |
| Carbohydrates | 35g |
| Fat | 10g |
| Fiber | 2g |
| Sugar | 5g |
| Sodium | 600mg |
Instructions
-
Prepare the Fish:
Begin by washing the gourami fish thoroughly. Cut the fillets into bite-sized pieces, and be sure to keep the head and body for presentation. Squeeze lime juice over the fish pieces, allowing them to marinate for about 10 minutes. Rinse again under cold water to remove any residual lime juice and set aside. -
Coat the Fish:
In a mixing bowl, combine the all-purpose flour, tapioca flour, salt, and ground pepper. Gradually add enough water to form a smooth batter. Dredge the marinated fish pieces in the flour mixture, ensuring they are evenly coated. Heat cooking oil in a deep pan until hot, then carefully fry the fish until golden brown and crispy. Once cooked, remove and drain on paper towels. Repeat the frying process for the head and body of the fish. -
Make the Sweet and Sour Sauce:
In a separate pan, heat a little oil over medium heat. Add the minced shallots, garlic, and sliced onion, sautéing until fragrant and golden. Incorporate the ketchup, chili sauce, oyster sauce, sweet soy sauce, and soy sauce into the pan. Stir well and season with salt and sugar to taste. Gradually add a bit of water to achieve your desired sauce consistency. Allow the mixture to thicken slightly, then fold in the cucumber strips and pineapple pieces. Mix well and remove from heat. -
Assemble the Dish:
On a serving plate, place the fried body of the fish as a base. Arrange the crispy fish fillets on top. Generously drizzle the sweet and sour sauce over the fish, ensuring to include the cucumber and pineapple for a vibrant look. -
Serve and Enjoy:
Your Gurame Asam Manis is ready to be served! Pair it with steamed rice and perhaps a side of fresh vegetables to balance the flavors. Enjoy the delightful medley of tastes and textures that this dish has to offer.
Conclusion
Gurame Asam Manis is not just a meal; it’s an experience that brings the essence of Indonesian cuisine to your table. Its colorful presentation and the balance of sweet, sour, and savory notes make it a dish that is sure to impress. Try this recipe for your next gathering, and let the love of cooking shine through each delicious bite!
