Grilled Gourami with Sweet Soy Sauce (Gurami Bakar Bumbu Kecap)
Ingredients:
| Ingredient | Quantity |
|---|---|
| Gourami Fish | 1 large whole fish |
| Bango Sweet Soy Sauce | 4 tbsp (add more to taste if needed) |
| Garlic | 1 clove, minced |
| Bird’s Eye Chilies | 6 chilies, finely chopped (add more if you like it spicier) |
| Salt | To taste |
| Margarine | To taste |
| Cooking Oil | As needed for frying |
| Lime | 1, for marinating the fish |
| Cucumber | For garnish |
Steps:
-
Prepare the Fish
Start by thoroughly cleaning the gourami fish under running water. Once cleaned, rub the fish all over with the juice of the lime to remove any fishy odor. Let it sit for a few minutes before rinsing the fish once again. -
Fry the Fish
In a frying pan, heat some oil and fry the fish until it is half-cooked. Be sure not to fry it all the way through as it will continue cooking on the grill. Remove the fish from the pan and set aside. -
Prepare the Sauce
In a small bowl, combine the minced garlic and chopped bird’s eye chilies. Add the sweet soy sauce and a pinch of salt to enhance the flavors, creating a savory, spicy, and sweet sauce. -
Marinate the Fish
Using a brush or spoon, generously coat the fish with the prepared sweet soy sauce mixture. Ensure the fish is evenly covered and let the flavors absorb for a few minutes. -
Grill the Fish
Heat a non-stick skillet or grill pan and add a small amount of margarine to prevent sticking. Place the marinated fish on the pan and grill it on medium heat. Be sure to flip the fish occasionally, allowing both sides to cook evenly. Grill until the sweet soy sauce caramelizes and the fish develops a delicious aroma. -
Serve
Once the fish is fully cooked and the sauce has been absorbed into the flesh, remove the fish from the pan. Serve immediately with fresh cucumber slices for garnish and, for an added kick, a side of spicy sambal terasi (shrimp paste chili sauce).
Enjoy your Grilled Gourami with Sweet Soy Sauce, a perfect blend of spicy, sweet, and savory flavors!
