Gurame Asam Manis: A Flavorful Indonesian Delight
Dive into the exquisite taste of Gurame Asam Manis, a beloved Indonesian dish that tantalizes the palate with its sweet, spicy, and savory profile. This dish features the delightful gurame (gurame fish), which is marinated and fried to perfection before being topped with a rich sauce that blends the flavors of fresh ingredients and sauces, making it a perfect centerpiece for any meal. Whether you’re hosting a gathering or enjoying a family dinner, this recipe is sure to impress.
Ingredients
| Ingredient | Quantity |
|---|---|
| Gurame Fish | 1 whole |
| Egg | 1 |
| Onion | 1/2, thinly sliced |
| Bird’s Eye Chili | To taste |
| Cooking Oil | As needed |
| Oyster Sauce | To taste |
| Chili Sauce | To taste |
| Tomato Sauce | To taste |
| Salt | To taste |
| Cornstarch | To thicken |
| All-Purpose Flour | For coating |
Nutritional Information (per serving, estimated)
| Nutrient | Amount |
|---|---|
| Calories | 300 kcal |
| Protein | 25 g |
| Carbohydrates | 35 g |
| Fats | 10 g |
| Sodium | 400 mg |
Instructions
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Preparation of Gurame: Begin by thoroughly cleaning the gurame fish under running water. Once cleaned, prepare a marinade by whisking together one egg with a pinch of salt, pepper, and a squeeze of lime juice. Place the fish in a bowl and coat it evenly with this marinade. Cover the bowl and refrigerate for approximately two hours to allow the flavors to meld and the fish to absorb the marinade.
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Coating and Frying: After marination, take the fish out of the refrigerator. Dredge the marinated fish in all-purpose flour, ensuring it is well-coated for a crispy texture when fried. Heat sufficient cooking oil in a frying pan over medium heat. Carefully place the coated fish into the hot oil and fry until golden brown and cooked through, which should take about 5-7 minutes on each side. Once cooked, remove the fish from the pan and set aside on a plate lined with paper towels to absorb any excess oil.
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Making the Sauce: In the same pan, add a little more oil if necessary and toss in the sliced onions and chopped bird’s eye chilies. Sauté these ingredients until fragrant and the onions become translucent, which should take about 2-3 minutes. Then, introduce the tomato sauce, chili sauce, and oyster sauce to the pan. Stir well to combine and let the mixture cook for another couple of minutes to develop the flavors.
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Thickening the Sauce: Add a pinch of salt to taste and if desired, a bit of seasoning to enhance the flavor. Pour in a small amount of water to adjust the consistency of the sauce as needed. Then, mix the cornstarch with a little water until it forms a slurry, and gradually add this to the sauce while stirring continuously. This will thicken the sauce and give it a glossy finish.
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Final Assembly: Taste the sauce and make any final adjustments to the seasoning, adding more salt or sauces as preferred. Once the sauce has reached the desired thickness, carefully pour it over the fried gurame fish, ensuring the fish is generously coated with the rich, flavorful sauce.
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Serving: Serve your Gurame Asam Manis immediately, garnished with fresh herbs or additional chili slices if desired. This dish pairs wonderfully with steamed rice or can be served alongside your favorite vegetable stir-fry for a complete meal.
Cooking Tips
- Fresh Ingredients: Using fresh ingredients, particularly the fish and vegetables, will significantly enhance the flavor of this dish.
- Marination Time: If time allows, marinating the fish longer will result in a more flavorful dish.
- Sauce Variations: Feel free to experiment with different sauces or add other vegetables such as bell peppers or carrots for added texture and nutrition.
Indulge in the vibrant flavors of Indonesia with this delightful Gurame Asam Manis. Enjoy each bite, and let the sweet, spicy, and savory notes transport you to a world of culinary bliss. Whether it’s a special occasion or a simple weeknight meal, this dish is bound to become a favorite in your household!
