Ingredients

  • Serves 2-4 people
  • 1 gourami fish, about 600 g

    7 g salt

    2 pcs limes

    1 L cooking oil

     

    Ground spices:

    80 g curly red chili

    80 g curly green chili

    25 g shallots

    20 g galangal

    10 g salt

    15 g sugar



    60 g red tomatoes, diced

    30 g green tomatoes diced

     

    30 g basil leaves

     

Gurame Sambal Kemangi (Deep Fried Fish with Basil Chilli Sauce)
Recipe Courtesy of
Asian Food Network

Gurame Sambal Kemangi (Deep Fried Fish with Basil Chilli Sauce)

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Gurame Sambal Kemangi is deep fried gourami fish topped with basil chili sauce. Gourami is a freshwater fish native to Asia and it tastes delicious topped with the spicy and tangy sauce made from aromatic basils. The freshly fried fish, with the delicious spicy sauce makes this a gorgeous dish to go with steamed white rice. Perfect for a light lunch.
  • Easy
  • 30 min
  • 20 min
  • 15 min
  • 1 steps
  • 13 Ingredients
  • Easy
  • 1 steps
  • 13 Ingredients
  • 30 min
  • 20 min
  • 15 min

Instructions

  1. Making Gurame Sambal Kemangi

    • Clean the fish properly and marinate with limes and salt.

    • In a deep pan, heat the oil to medium and fry the fish until golden brown and cooked. Remove, drain the oil, and set aside.

    • Coarsely grind the ground spices, stir occasionally to mix. Then add all the tomatoes, and grind just a little, just to crush the tomatoes. Add the basil leaves, and stir until everything is evenly mixed. Transfer to a heat resistant bowl.

    • Reheat the oil from frying the fish. Once the oil is hot, slowly pour in about 50 ml of the hot oil into the basil spice mixture. Then stir until all the ingredients are well blended and set it aside.

     

    Making Gurame Sambal Kemangi


Plate and Serve!

Prepare a serving plate, and place the fish onto the serving plate.

Pour the basil chili sauce over the fish and serve hot with steamed rice.

 

Plate and Serve!
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    Ingredients
    • Serves 2-4 people
    • 1 gourami fish, about 600 g

      7 g salt

      2 pcs limes

      1 L cooking oil

       

      Ground spices:

      80 g curly red chili

      80 g curly green chili

      25 g shallots

      20 g galangal

      10 g salt

      15 g sugar



      60 g red tomatoes, diced

      30 g green tomatoes diced

       

      30 g basil leaves

       

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