Sweet and Spicy Gurame Fillet
Ingredients
For the Fish:
- 2 whole gurame fish, filleted
- 2 limes
- 1 tablespoon salt
- 1 packet ground black pepper
For the Coating:
- Pre-made batter mix (for both wet and dry coatings)
- Alternatively: Mix 10 tablespoons all-purpose flour with 4 tablespoons rice flour. Season with salt and pepper to taste.
- 1 egg
- Optional: Chili powder (to taste)
For the Sauce:
- 2 cloves garlic, thinly sliced
- 4 shallots, thinly sliced
- 3 small onions, thinly sliced
- 9 small bird’s eye chilies, thinly sliced (adjust to taste)
- 2 large tomatoes, diced
- 1 packet ground black pepper
- Salt, to taste
- Sugar, to taste
- 1 teaspoon oyster sauce
- 1 small bottle of chili sauce (substitute with tomato sauce if preferred)
- 2 tablespoons cornstarch, dissolved in water
- 500 ml water (adjust as needed)
Instructions
Preparation of the Fish:
- Filleting the Fish: Begin by filleting the gurame fish, separating the flesh from the bones. Set the fillets aside.
- Marinating the Bones: Rub the whole fish bones and head with lime juice, salt, and pepper. Allow the seasoning to penetrate for a while.
- Marinating the Fillets: Cut the filleted fish into bite-sized pieces or to your preference. Rub with lime juice, salt, and pepper. Set aside to marinate.
Cooking the Fish:
4. Frying the Bones: Heat oil in a pan over low heat. Fry the fish bones and head until they are crispy and golden brown. Set aside on paper towels to drain excess oil.
5. Preparing the Coating:
- If using a pre-made batter, prepare it according to package instructions, adding chili powder if desired.
- If making your own mixture, combine the all-purpose flour and rice flour, season with salt and pepper, and divide into two portions: one for the wet batter and one for the dry coating.
- Coating the Fish: Mix the marinated fish fillets with the beaten egg. Dip the coated fillets into the wet batter, then dredge them in the dry flour mixture, pressing lightly to adhere. Fry in hot oil over low heat until golden brown and crispy. Drain on paper towels.
Preparing the Sauce:
7. Cooking the Aromatics: In a separate pan, sauté garlic, shallots, and onions until fragrant and translucent. Add the sliced chilies and cook until they soften.
8. Making the Sauce: Add the diced tomatoes, ground black pepper, salt, and sugar. Pour in water, and stir in the oyster sauce and chili sauce (or tomato sauce). Bring to a boil.
9. Thickening the Sauce: Gradually add the cornstarch slurry while stirring continuously to avoid lumps. Cook until the sauce thickens and bubbles. Adjust seasoning as needed.
Serving:
10. Assembling the Dish: Arrange the crispy fish fillets over and around the crispy fish bones. Pour the sweet and spicy sauce over the top or serve it on the side for dipping.
Enjoy your delectable sweet and spicy gurame fillet, perfect for a hearty meal or special occasion!
