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