RESEP GURAME ASAM MANIS | SWEET AND SOUR FISH | Nael Onion
RESEP GURAME ASAM MANIS - Ala Resto | SWEET AND SOUR FISH | Nael Onion
Sweet and sour fish
Bahan
Adonan basah:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Fillet 2 ekor ikan gurame sekitar 900 gram sampai 1 kg dan pisahkan tulangnya.
- Raba dagingnya dengan jari lalu ambil durinya dengan pinset yang bersih.
- Iris dagingnya dengan pisau miring 45 derajat.
- Campur 250 gr tepung terigu, 4 sdm tepung maizena, 1 sdm kaldu ayam bubuk, dan 2 sdt lada putih sampai rata.
- Kocok 2 butir telur bersama 2 sdm saus tiram dan 2 sdm minyak wijen sampai tercampur.
- Masukkan 2 sdm campuran tepung kering tadi ke dalam ikannya, aduk rata, lalu simpan di kulkas selama 30 menit.
- Potong 300 gram nanas setengah matang, iris 1 buah bawang bombai, geprek 4 cm jahe, dan cincang halus 6 siung bawang putih.
- Iris 2 batang daun bawang, lalu potong 1 buah wortel dan 2 buah cabe merah besar tanpa biji seperti korek api.
- Lumuri ikan yang sudah dimarinasi dengan campuran tepung kering, dan lumuri tulangnya juga.
- Panaskan wajan dengan minyak goreng yang banyak, lalu goreng ikannya sampai matang dan kuning keemasan.
- Goreng juga tulangnya sampai kering, kuning, dan krispi.
- Panaskan kembali wajan dengan 3 sdm minyak sayur, lalu tumis jahe geprek sampai harum.
- Masukkan bawang putih cincang, bagian putih daun bawang, dan bawang bombai iris, lalu tumis sampai harum.
- Tuang 500 ml air, lalu tambahkan 10 sdm saus tomat, 2 sdm kecap inggris, 2 sdm saus tiram, dan perasan 1 buah jeruk nipis.
- Masukkan 50 gram gula pasir, 1 sdt lada putih, 3/4 sdt garam, dan 2 sdt kaldu jamur.
- Masukkan wortel, cabe, dan nanas yang sudah dipotong, lalu aduk dan masak sampai sausnya mendidih.
- Koreksi rasanya, lalu tuang campuran 2 sdt tepung maizena dengan 2 sdm air sedikit demi sedikit sampai kekentalannya sesuai.
- Tambahkan sisa daun bawangnya, aduk, matikan api, lalu siram sausnya di atas ikan goreng dan sajikan.
Ingredients
Dry mixture:
Wet mixture:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Fillet 2 gourami of about 900 grams to 1 kg and separate the bones.
- Feel the flesh with your fingers, then pull out the pin bones with clean tweezers.
- Slice the flesh with the knife held at a 45 degree angle.
- Combine 250 g wheat flour, 4 tbsp cornstarch, 1 tbsp chicken bouillon powder, and 2 tsp white pepper until even.
- Beat 2 eggs with 2 tbsp oyster sauce and 2 tbsp sesame oil until combined.
- Add 2 tbsp of the dry flour mix into the fish, mix well, then keep it in the fridge for 30 minutes.
- Cut 300 g of half-ripe pineapple, slice 1 onion, smash 4 cm of ginger, and finely chop 6 cloves of garlic.
- Slice 2 stalks of spring onion, then cut 1 carrot and 2 large red chillies with the seeds removed into matchsticks.
- Coat the marinated fish in the dry flour mix, and coat the bones as well.
- Heat a wok with plenty of cooking oil, then fry the fish until cooked and golden.
- Fry the bones too until dry, golden, and crispy.
- Reheat the wok with 3 tbsp of vegetable oil, then saute the smashed ginger until fragrant.
- Add the chopped garlic, the white part of the spring onion, and the sliced onion, then saute until fragrant.
- Pour in 500 ml of water, then add 10 tbsp tomato sauce, 2 tbsp Worcestershire sauce, 2 tbsp oyster sauce, and the juice of 1 lime.
- Add 50 g of sugar, 1 tsp white pepper, 3/4 tsp salt, and 2 tsp mushroom bouillon.
- Add the carrot, chilli, and the cut pineapple, then stir and cook until the sauce comes to a boil.
- Taste and adjust, then pour in a mixture of 2 tsp cornstarch and 2 tbsp water a little at a time until the sauce reaches the thickness you want.
- Add the remaining spring onion, stir, turn off the heat, then pour the sauce over the fried fish and serve.
Cook Mode
RESEP GURAME ASAM MANIS | SWEET AND SOUR FISH | Nael Onion
RESEP GURAME ASAM MANIS | SWEET AND SOUR FISH | Nael Onion
Bahan
Adonan basah:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Fillet 2 ekor ikan gurame sekitar 900 gram sampai 1 kg dan pisahkan tulangnya.
- Raba dagingnya dengan jari lalu ambil durinya dengan pinset yang bersih.
- Iris dagingnya dengan pisau miring 45 derajat.
- Campur 250 gr tepung terigu, 4 sdm tepung maizena, 1 sdm kaldu ayam bubuk, dan 2 sdt lada putih sampai rata.
- Kocok 2 butir telur bersama 2 sdm saus tiram dan 2 sdm minyak wijen sampai tercampur.
- Masukkan 2 sdm campuran tepung kering tadi ke dalam ikannya, aduk rata, lalu simpan di kulkas selama 30 menit.
- Potong 300 gram nanas setengah matang, iris 1 buah bawang bombai, geprek 4 cm jahe, dan cincang halus 6 siung bawang putih.
- Iris 2 batang daun bawang, lalu potong 1 buah wortel dan 2 buah cabe merah besar tanpa biji seperti korek api.
- Lumuri ikan yang sudah dimarinasi dengan campuran tepung kering, dan lumuri tulangnya juga.
- Panaskan wajan dengan minyak goreng yang banyak, lalu goreng ikannya sampai matang dan kuning keemasan.
- Goreng juga tulangnya sampai kering, kuning, dan krispi.
- Panaskan kembali wajan dengan 3 sdm minyak sayur, lalu tumis jahe geprek sampai harum.
- Masukkan bawang putih cincang, bagian putih daun bawang, dan bawang bombai iris, lalu tumis sampai harum.
- Tuang 500 ml air, lalu tambahkan 10 sdm saus tomat, 2 sdm kecap inggris, 2 sdm saus tiram, dan perasan 1 buah jeruk nipis.
- Masukkan 50 gram gula pasir, 1 sdt lada putih, 3/4 sdt garam, dan 2 sdt kaldu jamur.
- Masukkan wortel, cabe, dan nanas yang sudah dipotong, lalu aduk dan masak sampai sausnya mendidih.
- Koreksi rasanya, lalu tuang campuran 2 sdt tepung maizena dengan 2 sdm air sedikit demi sedikit sampai kekentalannya sesuai.
- Tambahkan sisa daun bawangnya, aduk, matikan api, lalu siram sausnya di atas ikan goreng dan sajikan.
Ingredients
Dry mixture:
Wet mixture:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Fillet 2 gourami of about 900 grams to 1 kg and separate the bones.
- Feel the flesh with your fingers, then pull out the pin bones with clean tweezers.
- Slice the flesh with the knife held at a 45 degree angle.
- Combine 250 g wheat flour, 4 tbsp cornstarch, 1 tbsp chicken bouillon powder, and 2 tsp white pepper until even.
- Beat 2 eggs with 2 tbsp oyster sauce and 2 tbsp sesame oil until combined.
- Add 2 tbsp of the dry flour mix into the fish, mix well, then keep it in the fridge for 30 minutes.
- Cut 300 g of half-ripe pineapple, slice 1 onion, smash 4 cm of ginger, and finely chop 6 cloves of garlic.
- Slice 2 stalks of spring onion, then cut 1 carrot and 2 large red chillies with the seeds removed into matchsticks.
- Coat the marinated fish in the dry flour mix, and coat the bones as well.
- Heat a wok with plenty of cooking oil, then fry the fish until cooked and golden.
- Fry the bones too until dry, golden, and crispy.
- Reheat the wok with 3 tbsp of vegetable oil, then saute the smashed ginger until fragrant.
- Add the chopped garlic, the white part of the spring onion, and the sliced onion, then saute until fragrant.
- Pour in 500 ml of water, then add 10 tbsp tomato sauce, 2 tbsp Worcestershire sauce, 2 tbsp oyster sauce, and the juice of 1 lime.
- Add 50 g of sugar, 1 tsp white pepper, 3/4 tsp salt, and 2 tsp mushroom bouillon.
- Add the carrot, chilli, and the cut pineapple, then stir and cook until the sauce comes to a boil.
- Taste and adjust, then pour in a mixture of 2 tsp cornstarch and 2 tbsp water a little at a time until the sauce reaches the thickness you want.
- Add the remaining spring onion, stir, turn off the heat, then pour the sauce over the fried fish and serve.
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