Ikan Gurame Goreng Sambal Kelapa Ongseng - Gurih, Pedas Dan Simple
Resep & Metode Desaku Marinasi
Ikan Gurame Goreng Sambal Kelapa Ongseng (Fried Gourami with Roasted Coconut Sambal)
Bahan
Bahan 1 :
Bahan 2 :
Bahan 3 :
Bumbu MARINASI :
Cara Membuat
- Masukkan bawang putih, bawang merah, terasi, cabe rawit, cabe keriting, tomat, garam dan gula ke dalam cobek.
- Ongseng kelapa parut hingga kekuningan, langsung angkat dan tuang ke cobek. Ulek semua bahan sambal hingga halus.
- Masukkan air panas dan air jeruk nipis, aduk rata. Sisihkan.
- Larutkan 1 saset Desaku Marinasi dengan 5 sendok makan air.
- Lumuri ikan dengan larutan Desaku Marinasi hingga rata.
- Panaskan minyak goreng, masukkan ikan saja (sisihkan larutan lumuran Desaku Marinasinya).
- Goreng ikan dengan api sedang sampai bagian bawah ikan mulai kekuningan.
- Balik ikan kemudian tuang sisa lumuran larutan Desaku Marinasi langsung ke dalam gorengan.
- Goreng ikan sampai matang. Angkat dan tiriskan.
- Letakkan ikan goreng ke atas piring saji, lumuri dengan sambal kelapa ongseng. Sajikan selagi panas.
Ingredients
Ingredient 1:
Ingredient 2:
Ingredient 3:
MARINADE Seasoning:
Steps
- Put the garlic, shallots, shrimp paste, bird's-eye chilies, curly chilies, tomato, salt, and sugar into a mortar.
- Dry-roast the shredded coconut until golden, immediately remove and add to the mortar. Grind all the sambal ingredients until smooth.
- Add the hot water and lime juice, and mix well. Set aside.
- Dissolve 1 sachet of Desaku Marinade Seasoning with 5 tbsp water.
- Coat the fish evenly with the Desaku Marinade solution.
- Heat the cooking oil, and add the fish alone (set aside the leftover marinade solution).
- Fry the fish over medium heat until the bottom side starts to turn golden.
- Flip the fish, then pour the remaining marinade solution directly into the frying pan.
- Fry the fish until cooked through. Remove and drain.
- Place the fried fish on a serving plate, and coat with the roasted coconut sambal. Serve while hot.
Cook Mode
Resep & Metode Desaku Marinasi
Ikan Gurame Goreng Sambal Kelapa Ongseng (Fried Gourami with Roasted Coconut Sambal)
Ikan Gurame Goreng Sambal Kelapa Ongseng - Gurih, Pedas Dan Simple
Ikan Gurame Goreng Sambal Kelapa Ongseng - Gurih, Pedas Dan Simple
Bahan
Bahan 1 :
Bahan 2 :
Bahan 3 :
Bumbu MARINASI :
Cara Membuat
- Masukkan bawang putih, bawang merah, terasi, cabe rawit, cabe keriting, tomat, garam dan gula ke dalam cobek.
- Ongseng kelapa parut hingga kekuningan, langsung angkat dan tuang ke cobek. Ulek semua bahan sambal hingga halus.
- Masukkan air panas dan air jeruk nipis, aduk rata. Sisihkan.
- Larutkan 1 saset Desaku Marinasi dengan 5 sendok makan air.
- Lumuri ikan dengan larutan Desaku Marinasi hingga rata.
- Panaskan minyak goreng, masukkan ikan saja (sisihkan larutan lumuran Desaku Marinasinya).
- Goreng ikan dengan api sedang sampai bagian bawah ikan mulai kekuningan.
- Balik ikan kemudian tuang sisa lumuran larutan Desaku Marinasi langsung ke dalam gorengan.
- Goreng ikan sampai matang. Angkat dan tiriskan.
- Letakkan ikan goreng ke atas piring saji, lumuri dengan sambal kelapa ongseng. Sajikan selagi panas.
Ingredients
Ingredient 1:
Ingredient 2:
Ingredient 3:
MARINADE Seasoning:
Steps
- Put the garlic, shallots, shrimp paste, bird's-eye chilies, curly chilies, tomato, salt, and sugar into a mortar.
- Dry-roast the shredded coconut until golden, immediately remove and add to the mortar. Grind all the sambal ingredients until smooth.
- Add the hot water and lime juice, and mix well. Set aside.
- Dissolve 1 sachet of Desaku Marinade Seasoning with 5 tbsp water.
- Coat the fish evenly with the Desaku Marinade solution.
- Heat the cooking oil, and add the fish alone (set aside the leftover marinade solution).
- Fry the fish over medium heat until the bottom side starts to turn golden.
- Flip the fish, then pour the remaining marinade solution directly into the frying pan.
- Fry the fish until cooked through. Remove and drain.
- Place the fried fish on a serving plate, and coat with the roasted coconut sambal. Serve while hot.
Cook Notes
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