Ingredients

  • Serves 2-4 people
  • 1 Carp (Gurame) Weighing About 500 - 600 g

    40 g Shallots

    21 g Curly Red Chili

    15 g Red Cayenne Pepper

    15 g Ginger

    2 Lime

    3 g Salt

    20 g Sugar

    200 ml Warm Water

     

Pecak Ikan Gurame (Spicy Sour Deep Fried Fish)
Recipe Courtesy of
Asian Food Network

Pecak Ikan Gurame (Spicy Sour Deep Fried Fish)

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Spicy and refreshingly sour, Pecak Ikan Gurame is a delicious seafood dish, found in Betawi cuisine, that is famous in Jakarta. While the gourami fish is deep fried for a satisfyingly crispy finish, what makes this dish truly unique is the sauce. Made of chili, shallots, ginger and lime juice, this delectable sauce is light, tangy and really seeps through the meat quickly for maximum flavor. You’ll definitely want to pour more over your rice for an extra tangy kick.
  • Easy
  • 60 min
  • 30 min
  • 10 min
  • 2 steps
  • 9 Ingredients
  • Easy
  • 2 steps
  • 9 Ingredients
  • 60 min
  • 30 min
  • 10 min

Instructions

  1. Prepare the fish

    • Clean the carp of its innards, and wash it.

    • Fry the carp until golden brown. Set aside.

    • Then fry: Shallots, Curly Red Chillies, Red Chili Peppers until wilted.

    • Blend the fried ingredients together: Ginger, Salt, Sugar and MSG. then transfer to a bowl.

    • Pour warm water and give the lemon limo juice. Don't throw it away, add it to the aroma. Then set it aside

    Prepare the fish


  2. Prepare the spice paste

    • In a pan fry the shallots, curly red chillies, red chili peppers until softened.
    • Using a mortar and pestle, pound the fried ingredients together with the ginger, salt, and sugar, into a fine paste. Transfer the ingredients to a mixing bowl.

    • Into the bowl pour warm water and squeeze the juice from the limes. Mix well to combine.

    Prepare the spice paste


Plate and Serve!

Place the fried carp on your serving plate and pour the spice paste over it. Garnish with lime slices and serve.

Plate and Serve!
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    Ingredients
    • Serves 2-4 people
    • 1 Carp (Gurame) Weighing About 500 - 600 g

      40 g Shallots

      21 g Curly Red Chili

      15 g Red Cayenne Pepper

      15 g Ginger

      2 Lime

      3 g Salt

      20 g Sugar

      200 ml Warm Water

       

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