GURIH MERESAP ! RESEP IKAN GURAME PESMOL
Ikan Gurame Pesmol
Savory Pesmol Fried Gourami Fish
Bahan
Coating:
Bumbu halus pesmol :
Bumbu kasar pesmol :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Sayat-sayat badan ikan gurame yang sudah dibersihkan, lalu lumuri dengan air jeruk nipis dan garam di kedua sisi hingga meresap ke sela-selanya.
- Marinasi ikan selama 15 menit.
- Campurkan tepung terigu, tepung maizena, dan telur dengan konsistensi tidak terlalu encer, bumbui dengan garam, kaldu ayam, dan lada putih, aduk rata, pindahkan ke wadah lebar.
- Coating ikan dengan adonan tepung, lalu goreng dengan api besar dulu agar tepung langsung menempel, balik sesekali.
- Setelah agak kecoklatan, kecilkan api ke sedang agar bagian dalam ikan matang sempurna, goreng hingga warnanya bagus, lalu angkat.
- Haluskan bawang merah, bawang putih, kemiri, kunyit, lengkuas, dan jahe dengan sedikit air.
- Tumis bumbu halus, tambahkan sereh geprek, daun jeruk yang diunyek-unyek, dan lengkuas geprek, serta daun bawang, hingga wangi dan berwarna sedikit kecoklatan.
- Tuang air, masukkan bumbu, garam, gula, dan sedikit lada, masak hingga mendidih.
- Masukkan ikan yang sudah digoreng, simmer selama 5-7 menit.
- Masukkan kemangi, cabai rawit, dan tomat, masak lagi selama 5-7 menit.
- Angkat ikan, plating dengan garnish, dan sajikan bersama nasi.
Ingredients
Coating:
Pesmol ground seasoning:
Pesmol coarse seasoning:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Score the cleaned gourami's body, then rub with lime juice and salt on both sides so it seeps into the slits.
- Marinate the fish for 15 minutes.
- Mix flour, cornstarch, and egg to a not-too-runny consistency, season with salt, chicken bouillon, and white pepper, mix well, transfer to a wide dish.
- Coat the fish in the batter, then fry over high heat first so the batter sticks immediately, flipping occasionally.
- Once slightly browned, lower to medium heat so the inside cooks through, fry until the color is good, then remove.
- Blend the shallots, garlic, candlenuts, turmeric, galangal, and ginger with a little water.
- Saute the ground seasoning, add bruised lemongrass, crushed kaffir lime leaves, bruised galangal, and scallion, until fragrant and lightly browned.
- Pour in water, add the seasoning, salt, sugar, and a little pepper, cook until boiling.
- Add the fried fish, simmer for 5-7 minutes.
- Add the Thai basil, bird's-eye chilies, and tomato, cook for another 5-7 minutes.
- Remove the fish, plate with garnish, and serve with rice.
Cook Mode
GURIH MERESAP ! RESEP IKAN GURAME PESMOL
GURIH MERESAP ! RESEP IKAN GURAME PESMOL
Bahan
Coating:
Bumbu halus pesmol :
Bumbu kasar pesmol :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Sayat-sayat badan ikan gurame yang sudah dibersihkan, lalu lumuri dengan air jeruk nipis dan garam di kedua sisi hingga meresap ke sela-selanya.
- Marinasi ikan selama 15 menit.
- Campurkan tepung terigu, tepung maizena, dan telur dengan konsistensi tidak terlalu encer, bumbui dengan garam, kaldu ayam, dan lada putih, aduk rata, pindahkan ke wadah lebar.
- Coating ikan dengan adonan tepung, lalu goreng dengan api besar dulu agar tepung langsung menempel, balik sesekali.
- Setelah agak kecoklatan, kecilkan api ke sedang agar bagian dalam ikan matang sempurna, goreng hingga warnanya bagus, lalu angkat.
- Haluskan bawang merah, bawang putih, kemiri, kunyit, lengkuas, dan jahe dengan sedikit air.
- Tumis bumbu halus, tambahkan sereh geprek, daun jeruk yang diunyek-unyek, dan lengkuas geprek, serta daun bawang, hingga wangi dan berwarna sedikit kecoklatan.
- Tuang air, masukkan bumbu, garam, gula, dan sedikit lada, masak hingga mendidih.
- Masukkan ikan yang sudah digoreng, simmer selama 5-7 menit.
- Masukkan kemangi, cabai rawit, dan tomat, masak lagi selama 5-7 menit.
- Angkat ikan, plating dengan garnish, dan sajikan bersama nasi.
Ingredients
Coating:
Pesmol ground seasoning:
Pesmol coarse seasoning:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Score the cleaned gourami's body, then rub with lime juice and salt on both sides so it seeps into the slits.
- Marinate the fish for 15 minutes.
- Mix flour, cornstarch, and egg to a not-too-runny consistency, season with salt, chicken bouillon, and white pepper, mix well, transfer to a wide dish.
- Coat the fish in the batter, then fry over high heat first so the batter sticks immediately, flipping occasionally.
- Once slightly browned, lower to medium heat so the inside cooks through, fry until the color is good, then remove.
- Blend the shallots, garlic, candlenuts, turmeric, galangal, and ginger with a little water.
- Saute the ground seasoning, add bruised lemongrass, crushed kaffir lime leaves, bruised galangal, and scallion, until fragrant and lightly browned.
- Pour in water, add the seasoning, salt, sugar, and a little pepper, cook until boiling.
- Add the fried fish, simmer for 5-7 minutes.
- Add the Thai basil, bird's-eye chilies, and tomato, cook for another 5-7 minutes.
- Remove the fish, plate with garnish, and serve with rice.
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