Authentic Indonesian Gurame Bakar With Shrimp Paste Chili Sauce
- Cook time
- 30 min
- Servings
- 2 servings
Grilled gurame is a popular Indonesian dish, perfect for rainy days or relaxed family-style meals. The tender fish absorbs spices well, resulting in a savory and slightly sweet flavor that many people love. This recipe uses Asam Jawa Abfood to add a natural sour note to the seasoning and Terasi Samhok to bring a deep, authentic aroma to the sambal. Both ingredients elevate the overall taste of the dish.
Ingredients
Main Ingredients
- 800 g (2 whole) gurame fish, cleaned and scored
- 2 tsp lime juice
- 1 tsp salt
- 1 tbsp Asam Jawa Abfood, dissolved in water
- 5 tbsp sweet soy sauce
- 3 tbsp oil for sautéing
Blended Spices
- 6 shallots
- 3 cloves garlic
- 4 red curly chilies
- 3 large red chilies
- 2 cm ginger
- 2 tsp coriander seeds
- 1 tsp salt
Shrimp Paste Chili Sauce
- 5 red bird’s eye chilies
- 3 shallots
- 1 tomato
- 4 candlenuts
- ½ tsp salt
- ¼ tsp Terasi Samhok, grilled
- 4 tbsp coconut oil
How to make it
Shrimp Paste Chili Sauce
- Fry the bird’s eye chilies, shallots, tomato, and candlenuts until softened, then drain.
- Grind with salt until slightly smooth.
- Add Samhok shrimp paste and coconut oil, then mix until well combined.
- Set aside for serving.
Grilled Gurame
- Clean and score the gurame fish. Rub with lime juice and salt, then rest for 15 minutes.
- Grind all blended spices until smooth.
- Heat oil in a pan and sauté the blended spices until fragrant.
- Add the dissolved Asam Jawa Abfood and mix well.
- Pour in the sweet soy sauce and stir until evenly combined.
- Brush the seasoning over the entire surface of the fish.
- Heat a grill or grill pan and cook the fish while brushing with extra seasoning.
- Grill both sides until cooked through and lightly caramelized.
- Serve with Shrimp Paste Chili Sauce and fresh vegetables.
