RESEP & METODE DESAKU MARINASI IKAN GURAME GORENG & SAMBAL SERAI
RESEP & METODE DESAKU MARINASI
Fried Gourami with Lemongrass Sambal (Ikan Gurame Goreng Sambal Serai)
Bahan
Bahan 1:
Bahan 2:
Bahan 3:
Bahan 4:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Ulek cabai rawit hijau, bawang merah, dan serai yang sudah dirajang.
- Tambahkan terasi bakar, gula merah, garam, dan gula pasir, haluskan sampai aromanya keluar.
- Tambahkan tomat hijau, ulek kasar bersama sambal.
- Panaskan 3 sendok makan minyak kelapa, tuang ke sambal yang sudah dihaluskan, aduk lagi.
- Panaskan 400 ml minyak goreng, goreng ikan gurame (500 gram) dengan api panas, tutup setengah bagian agar tidak muncrat.
- Larutkan Desaku kunyit bubuk, Desaku ketumbar bubuk, dan garam dengan 5 sendok makan air.
- Siram setengah bagian larutan marinasi ke minyak panas, biarkan sampai minyak bening kembali baru dibalik.
- Siram sisa larutan marinasi, goreng sampai ikan garing dan krispi, angkat dan tiriskan.
- Sajikan ikan goreng dengan sambal serai di atasnya.
Ingredients
Ingredient set 1:
Ingredient set 2:
Ingredient set 3:
Ingredient set 4:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Grind the green bird's-eye chilies, shallots, and sliced lemongrass.
- Add the toasted shrimp paste, palm sugar, salt, and sugar, and grind until fragrant.
- Add the green tomato, and coarsely grind together with the sambal.
- Heat 3 tablespoons of coconut oil, pour it over the ground sambal, and stir again.
- Heat 400 ml of cooking oil, and fry the gourami (500 g) over high heat, covering it halfway to prevent splatter.
- Dissolve the Desaku ground turmeric, Desaku ground coriander, and salt with 5 tablespoons of water.
- Pour half of the marinade into the hot oil, let it sit until the oil clears, then flip the fish.
- Pour in the rest of the marinade, fry until the fish is crisp and crunchy, then drain.
- Serve the fried fish topped with the lemongrass sambal.
Cook Mode
RESEP & METODE DESAKU MARINASI
Fried Gourami with Lemongrass Sambal (Ikan Gurame Goreng Sambal Serai)
RESEP & METODE DESAKU MARINASI IKAN GURAME GORENG & SAMBAL SERAI
RESEP & METODE DESAKU MARINASI IKAN GURAME GORENG & SAMBAL SERAI
Bahan
Bahan 1:
Bahan 2:
Bahan 3:
Bahan 4:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Ulek cabai rawit hijau, bawang merah, dan serai yang sudah dirajang.
- Tambahkan terasi bakar, gula merah, garam, dan gula pasir, haluskan sampai aromanya keluar.
- Tambahkan tomat hijau, ulek kasar bersama sambal.
- Panaskan 3 sendok makan minyak kelapa, tuang ke sambal yang sudah dihaluskan, aduk lagi.
- Panaskan 400 ml minyak goreng, goreng ikan gurame (500 gram) dengan api panas, tutup setengah bagian agar tidak muncrat.
- Larutkan Desaku kunyit bubuk, Desaku ketumbar bubuk, dan garam dengan 5 sendok makan air.
- Siram setengah bagian larutan marinasi ke minyak panas, biarkan sampai minyak bening kembali baru dibalik.
- Siram sisa larutan marinasi, goreng sampai ikan garing dan krispi, angkat dan tiriskan.
- Sajikan ikan goreng dengan sambal serai di atasnya.
Ingredients
Ingredient set 1:
Ingredient set 2:
Ingredient set 3:
Ingredient set 4:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Grind the green bird's-eye chilies, shallots, and sliced lemongrass.
- Add the toasted shrimp paste, palm sugar, salt, and sugar, and grind until fragrant.
- Add the green tomato, and coarsely grind together with the sambal.
- Heat 3 tablespoons of coconut oil, pour it over the ground sambal, and stir again.
- Heat 400 ml of cooking oil, and fry the gourami (500 g) over high heat, covering it halfway to prevent splatter.
- Dissolve the Desaku ground turmeric, Desaku ground coriander, and salt with 5 tablespoons of water.
- Pour half of the marinade into the hot oil, let it sit until the oil clears, then flip the fish.
- Pour in the rest of the marinade, fry until the fish is crisp and crunchy, then drain.
- Serve the fried fish topped with the lemongrass sambal.
Cook Notes
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