Sweet N Sour Sauced Gourami

Sweet & Sour Sauced Gurame

Gourami is a freshwater fish, native to Asia. It is considered easy-to-find and cheap fish here. Usually we grilled or fried it, and put some sauce on it. One of common sauce is Sweet and Sour Sauced. The taste is sooo.. heavenly you won’t believe how easy it is.

Come, let’s make one! ^^

For recipe in Bahasa Indonesia, click here 🙂

Ingredients:
fish-gourami  500-700 gr fresh gourami tapioka  100 gr (for frying) + 1 tbs Cassava Starch
egg  2 eggs carrot  1 Carrot, chop into ovals
cucumber 1 cucumber, use the hard part only, cut into matches  pineapple  1/2 of small Pineapple, chop into medium sizes
chilli-red 1 big red Chili, skin only, chop into match sticks ketchup  4 tbs Ketchup
bawang prei  1 Leek, chop in 2 cm water  400 ml Water
sugar  2 tbs Sugars garlic 3 cloves of Garlic
salt n pepper  Salt & Pepper oil-veggie 500 ml (for frying) + 2 tbs (for sautee) Cooking Oil
Steps:

First, we should fried the gourami :

  1. Clean the fish. Dry it with kitchen paper towel.
  2. Marinate with salt and pepper. Let it settle for couple of minutes.
  3. Crack eggs on a plate. Stir until yolk and white is mix. On second plate, pour the cassava starch. If it is hard to be found, you can change it with all-purpose flour. But i use cassava starch this time.
  4. With your left hand, put fish on the egg, and cover it up with egg. Then transfer it (still with left hand) to the starch/flour plate.
  5. Now, with right hand, cover the fish with starch/flour without touching the fish. This way, your right hand will always dry.
  6. Repeat covering with egg and flour several times. Each will thicken the batter around the fish and will make it crispier. But i only repeat twice (lazy me 😛 )
  7. Heat the cooking oil on frying pan with medium heat. When the oil is hot, put a wooden spoon in, it will be surrounded with small bubbles, slowly slide down the fish. If your fish is still wet, it will gives you some “bombs” (Believe me, i had experienced it.. 😛 ) That’s why no. 1 is important 😉
  8. Do NOT move the fish until it is well fried and turn into golden brown. You may splash the oil on top of the fish. Peek a little to know if it is already golden/not. When it is, turn it out, then fry the other side until golden brown. Take it from the frying pan to a kitchen paper towel to absorb excess oil. Then serve it on plate.

To make the Sweet N Sour Sauce:

  1. On high heat, saute the garlic. Add Leek.
  2. Add carrot and cucumber pieces. Saute a bit. Then pour the water.
  3. Put off the heat. Add ketchup. Season with sugar and salt. Taste. Should be sweet with a bit of sour. We will add more sour with the pine apples later.
  4. Add the starch. If you don’t have cassava starch, use corn starch, don’t use flour. Mix well. Then fire the heat on. It’s my mom’s trick, because cassava starch tends to thicken very fast on heat, and we may have lumps of it. This way, we make sure the starch mix well before put in on heat.
  5. Wait until it boil. Then, add the chili and pine apples.
  6. Pour the sauce over the fish. Serve ^^

It is perfect to be served on hot days, since the taste is so refreshing. Have it a try, and please share and make a comment bellow ^^


Bahan-Bahan:
fish-gourami  500-700 gr Gurami segar tapioka  100 gr (y/ goreng) + 1 tbs Tepung Tapioka
egg  2 Telor carrot  1 Wortel, potong oval
cucumber 1 Timun, hanya bagian keras, porong korek api  pineapple  1/2 of Nanas kecil, potong segitiga
chilli-red 1 Cabai Merah Besar, buang bijinya, potong korek api ketchup  4 sdm Saos Tomat
bawang prei  1 Bawang Prei, potong 2 cm-an water  400 ml Air
sugar  2 sdm Gula garlic 3 siung Bawang Putih
salt n pepper  Garam & Merica oil-veggie 500 ml (u/ goreng) + 2 sdm (u/tumis) Minyak Goreng
Cara:

Pertama, kita perlu menggoreng guraminya:

  1. Bersihkan gurami. Keringkan dengan kain / kertas tissue dapur.
  2. Bumbui dengan garam dan merica. Biarkan 2 menit
  3. Pecahkan telor pada sebuah piring. Kocok lepas. Pada piring lain, sediakan tepung tapioka. Jika susah mendapatkan tepung tapioka, boleh diganti dengan tepung terigu
  4. Denga tangan kiri, taruh ikan pada telur, lalu balurkan telur (masih dengan tangan kiri) hingga rata. Setelah itu, masih dengan tangan yg sama, letakkan pada piring tepung.
  5. Dengan tangan kanan, balurkan tepung tanpa menyentuh ikan. Dengan cara ini, tepung dan telur pada ikan tidak lengket pada tangan kita.
  6. Ulangi proses menutup ikan dengan telur dan tepung ini beberapa kali. Setiap kali akan menebalkan adonan pada ikan dan membuatnya menjadi krispi. Tapi, aku hanya melakukannya 2x (Malasnya akuuu :P)
  7. Panaskan minyak pada wajan dengan api sedang. Saat minyak panas (anda bisa cek dengan memasukkan sendok kayu ke minyak, akan ada gelembung2 minyak di sekeliling sendok), perlahan masukkan ikan ke dalam minyak. Jika ikan masih basah, anda akan mendapat “bom” (percayalah, aku sudah mengalami beberapa kali 😛 ) Itulah mengapa, no.1 itu proses yg penting 😉
  8. Jangan gerak-gerakan ikan sebelum tergoreng dengan baik (berwarna emas kecoklatan). Anda bisa menciprat-cipratkan minyak ke atasnya, atau mengangkat sedikit untuk mengintip apakah sudah berubah warna. Jika sudah, balik ikan, dan goreng sisi lainnya itu.
  9. Angkat dari wajan, taruh di atas tissue dapur untuk menerap minyak sisa. Lalu taruh di atas piring saji.

Untuk membuat Saos:

  1. Dengan api besar, tumis bawang putih. Juga bawang prei
  2. Tambahkan wortel dan mentimun. Tumis sebentar. Tambahkan air.
  3. Matikan api. Tambahkan saos tomat. Bumbui dengan gula dan garam. Cicipi. Akan lebih cenderung manis dengan sedikit asam. Ketika nanas ditambahkan, rasa asam akan menguat.
  4. Tambahkan tepung tapioka. Jika tidak ada, ganti dengan tepung maizena, bukan tepung terigu. Aduk rata. Kemudian nyalakan api. Ini adalah trik mamaku karena tepung tapioka mengental sangat cepat jika dimasak, sehingga nanti bisa menggumpal. Dengan cara ini, kita memastikan tepung tapioka tercampur rata dulu baru dipanasi.
  5. Tunggu hingga mendidih. Tambahkan irisan cabai dan nanas.
  6. Siramkan di atas ikan. Sajikan ^^

 

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