Gurame Sambal Matah: A Delightful Indonesian Dish
Gurame Sambal Matah is a traditional Indonesian dish that beautifully combines the succulent flavors of gurame fish with a refreshing raw sambal made from vibrant herbs and spices. The dish showcases the unique taste of the fish while providing a zesty kick from the sambal, making it a perfect option for those looking to explore the rich culinary heritage of Indonesia. Follow this detailed recipe to create a delightful meal that’s sure to impress family and friends.
Ingredients
| Ingredient | Quantity |
|---|---|
| Ikan Gurame (gurame fish) | 500 grams (1 medium-sized) |
| Salt | To taste |
| Sugar | To taste |
| Turmeric powder | To taste |
| Red shallots | 2-3, finely sliced |
| Red bird’s eye chilies (cabe rawit merah) | 5-10, sliced |
| Kaffir lime leaves (daun jeruk) | 2-3, finely sliced |
| Lime or lemon juice | From 1-2 fruits |
| Vegetable oil | For frying |
Nutritional Information (per serving, estimates may vary)
| Nutrient | Amount |
|---|---|
| Calories | 300 kcal |
| Protein | 25 g |
| Carbohydrates | 8 g |
| Fat | 20 g |
| Fiber | 2 g |
| Sodium | 600 mg |
Preparation Steps
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Marinate the Fish: Begin by preparing the ikan gurame. In a bowl, combine salt, turmeric, and lime or lemon juice. Add enough water to create a marinade. Submerge the fish in this mixture and let it soak for approximately 15 minutes to allow the flavors to penetrate.
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Prepare the Sambal Matah: While the fish is marinating, it’s time to prepare the sambal matah. Take the sliced red shallots, bird’s eye chilies, and kaffir lime leaves, and combine them in a bowl. Squeeze in the juice of one or two limes or lemons, then season with salt and sugar to taste. Mix the ingredients thoroughly to create a vibrant sambal.
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Heat the Oil: In a separate pan, heat the vegetable oil over medium heat. Allow the oil to reach a sufficient temperature, which will be used for frying the fish.
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Combine Oil and Sambal: Once the oil is hot, take about 2 tablespoons of the heated oil and drizzle it over the sambal matah mixture. This step not only infuses the sambal with a delightful flavor but also enhances its aroma. Keep the stove on, as you will use the remaining oil for frying the fish.
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Fry the Fish: Carefully add the marinated ikan gurame to the hot oil. Fry the fish until it’s cooked through and golden brown on both sides, typically about 5-7 minutes per side, depending on the thickness of the fish.
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Serve: Once the fish is fully cooked, remove it from the oil and allow any excess oil to drain. Place the fried ikan gurame on a serving platter, and generously top it with the sambal matah.
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Enjoy: Serve your Gurame Sambal Matah with steamed rice and additional lime or lemon wedges on the side, allowing your guests to add a zesty touch as they desire.
Tips for the Best Gurame Sambal Matah
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Fresh Ingredients: The quality of your sambal greatly depends on the freshness of your ingredients, especially the chilies and herbs. Opt for the freshest produce you can find.
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Adjusting Heat Levels: If you prefer a milder sambal, reduce the amount of bird’s eye chilies. Alternatively, for a spicier kick, feel free to add more.
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Serving Suggestions: This dish pairs excellently with a side of fragrant jasmine rice, grilled vegetables, or a simple cucumber salad to balance the flavors.
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Storing Leftovers: If you happen to have any sambal matah left over, it can be stored in an airtight container in the refrigerator for a few days. It can be used as a topping for grilled meats, seafood, or even as a condiment for sandwiches.
Gurame Sambal Matah not only provides an explosion of flavors but also showcases the rich culinary traditions of Indonesia. By following this recipe, you can bring a taste of this vibrant culture into your kitchen, making for a delightful meal that’s both refreshing and satisfying. Enjoy every bite!
