Gurame Acar Kuning: Deep Fried Gourami Fish in Pickle Sauce

Method12 steps · about 55 min

1. 1

   Step 1: Clean the fish, and make two diagonal slices on each side of the fish.

   Uses 1 medium gourami fish (around 500 gr)

2. 2

   Step 2: Rub the cleaned fish with salt to taste (to taste) and the juice of either one small lime or one small lemon, then set aside.

   Uses cleaned, scored whole gourami · Salt to taste for fish coating · Juice of 1 small lime (or choose 1 small lemon) · Juice of 1 small lemon, instead of the lime

3. 3

   Step 3: Grind into a fine paste: 6 shallots, garlic (3 cloves), ginger (2 cm), turmeric (4 cm) and candlenuts (4).

   Uses 6 shallots for spice paste · 3 cloves garlic, peeled, chopped · 2 cm ginger, peeled, chopped · 4 cm turmeric, peeled, chopped · 4 candlenuts, chopped

4. 4

   Step 4: In a big wok, heat enough oil for deep frying over medium high heat.

   Uses Cooking oil as needed to deep-fry the fish

5. 5

   Step 5: Pat the fish dry with paper towel and deep-fry until both sides are golden, about 7 minutes per side, fourteen minutes total. Check the thickest flesh reaches 63°C (145°F) or is opaque and flakes easily, then set aside.

   Fry both fish sides · 14 minUses seasoned whole gourami · hot fish-frying oil

6. 6

   Step 6: Heat 3 tbsp of oil in a wok over medium high heat, and then fry the ground spices for around 3 minutes until fragrant.Add the lemongrass (1), kaffir lime leaves (2) and white pepper powder (¼ tsp), fry for another 1 minute.

   Fry paste then herbs · 4 minUses 3 tbsp cooking oil, for sautéing the sauce paste · ground acar spice paste · 1 lemongrass, use only the white part, bruised and cut into 3 or 4 parts · 2 kaffir lime leaves · ¼ tsp white pepper powder

7. 7

   Step 7: Add the carrot (1), cucumber (1) and the rest of the shallots, fry for 1 minute.

   Fry acar vegetables · 1 minUses fried acar paste and herbs · 1 medium carrot, peel and slice into around 7×1 cm strips · 1 medium cucumber, remove the seeds and slice into around 7×1 cm strips · Remaining 6 shallots for vegetables

8. 8

   Step 8: Add water (200 ml), salt (to taste), sugar (0.5 tsp) and vinegar (3 tbsp), stir.

   Uses fried acar vegetables and paste · 200 ml water · Salt to taste for sauce · 0.5 tsp sugar · 3 tbsp vinegar

9. 9

   Step 9: Add the fish, and cook over medium heat for around 15 minutes or until the sauce thickens.

   Simmer with sauce · 15 minUses acar-flavoured sauce and vegetables · fried whole gourami

10. 10

    Step 10: Add tomatoes and bird’s eye chillies (5), cook for another 1 minute.

    Cook tomato and chillies · 1 minUses gourami in reduced acar sauce · 1 big red tomato, sliced · 5 bird’s eye chillies

11. 11

    Step 11: Sprinkle with sliced spring onions (1), stir, and turn off the heat.

    Uses fish and acar sauce with tomato and chillies · 1 spring onion, chopped

12. 12

    Step 12: Serve the fish immediately.

    Uses finished gourami acar kuning