Fried Gurame with Yellow Acar Sauce
Ingredients
Fried gurame
- 1 gurame fish (500-600g)
- 1 liter oil for frying
Marinade
- 2 tablespoons lime juice
- 2 cloves garlic (minced)
- 1 teaspoon salt
- 1 teaspoon ground coriander
Yellow acar sauce
- 2/3 cup carrot, cut into strips
- 2/3 cup cucumber (seeded), cut into strips
- 2/3 cup pineapple, cut into fans
- 15 red bird's eye chilies
- 1 stalk lemongrass (bruised)
- 5 kaffir lime leaves
- 600 ml water
- 3-4 tablespoons lime juice
- 3-4 tablespoons sugar
- Salt to taste
- Stock powder to taste
- Oil for sautéing
Ground spices
- 9 shallots
- 2 cloves garlic
- 5 candlenuts
- 1 teaspoon coriander
- 1/2 teaspoon pepper
- 2 inches turmeric
- 1 inch ginger
Preparation
Marinate the gurame with the marinade mixture and let it sit in the refrigerator for a few hours to absorb flavors. Deep fry in hot oil until cooked, drain and set aside.
Sauté the ground spices with lemongrass and kaffir lime leaves until fragrant. Add water.
Once boiling, add carrot and bird's eye chilies. Cook until carrot is slightly soft, then add cucumber and pineapple. Add salt, lime juice, and sugar.
Cook until the pickled vegetables are slightly wilted. Turn off heat, taste and adjust seasoning.
Notes
Serves 2 people.
This dish provides a complete meal with protein and vegetables.
