Spicy and Sour Gourami Fish Stew
Ingredients
- 1 kg small gourami fish
- 1 bunch water spinach
Ground spices
- 3 cloves garlic
- 6 shallots
- 5 candlenuts
- 8 bird's eye chilies
- 3 cm turmeric
- 1 tsp ground coriander
Other spices
- 3 cm galangal, bruised
- 3 kaffir lime leaves
- Whole bird's eye chilies to taste
- 10 belimbing wuluh, sliced
Preparation
Sauté the ground spices with galangal and kaffir lime leaves until fragrant and cooked, add water as needed and wait until it boils
Season with sugar, salt, pepper, and stock powder, taste and adjust
Add and arrange the fish in the pan, add sliced belimbing wuluh, whole bird's eye chilies, and chopped water spinach, ensure the fish is fully submerged in the sauce, then reduce heat and cook until fish is done and sauce thickens
Serve with warm rice
