| Prep: 30 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 495 | 31g | 8g | 18g |
| sugars | fibre | protein | salt |
| 4g | 3g | 40g | 1.5g |
Why I Love Indonesian Gurameh Sambal Ijo
As a native New Yorker, I’ve always been enchanted by the vibrant melting pot of flavours unique to our city. However, in this unique journey of culinary exploration, I’ve discovered facets of global cuisine that have swept me off my feet. Today, I am thrilled to share one such discovery: an invigorating Indonesian recipe named Gurameh Sambal Ijo.
Connecting through Culinary Delights
If theatre is the mirror to society, then cuisine, I believe, is the window to culture. Just like my theatre performances capture the diverse cultural framework of the city, this Gurameh Sambal Ijo captures the virality and zest of Indonesian culture on a plate. This dish has ignited in me a deep respect for Indonesian cuisine, much the same as I experienced when I first tasted the flavors of a classic New York bagel or a juicy burger.
A Taste of Indonesia on Your Plate
The central element of this dish, the gurameh, is cooked to perfection, capturing a rich flavor profile, complemented by the punchy Sambal Ijo, a green chili paste that threatens to steal the show. The process of preparing this dish is akin to staging a play – every ingredient playing its part to perfection. The lemongrass sings an aromatic tune whereas the lime juice adds the much-desired tanginess. Here’s a shout-out to Chef Christina Tosi for inspiring the flavor balance. Although her influence was subtle, it was surely impactful.
Reminiscent of a Balinese fish grill, you could pair this dish with a refreshing cucumber salad or a traditional Indonesian Pickled Cucumber (Acari Ketimun) to complete a hearty Indonesian meal. I don’t see a point in restricting ourselves to geographical barriers when it comes to enjoying good food. After all, the magnificence of a global city like New York is the confluence of myriad flavors from around the world, just like this Gurameh Sambal Ijo.
What You’ll Need
- 2 large gurameh fish (about 2.2 pounds each)
- 1 tablespoon of lime juice
- 2 teaspoons of salt
- 2 cups of cooking oil
- 2 stalks of lemongrass, bruised
For the Sambal Ijo:
- 10 green chilli peppers
- 7 bird’s eye green chilli peppers
- 5 shallots
- 3 garlic cloves
- 2 tablespoons of vegetable oil
- 1 tomato, chopped
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 1/2 teaspoon of shrimp paste
Method
Step One
Begin by preparing the fish. Clean the gurameh fish thoroughly and make three crosswise slashes on each side of the fish. This not only helps the fish to cook evenly but also allows the flavors to penetrate. Sprinkle the fish with lime juice and 2 teaspoons of salt. Let it marinate for about 15 minutes.
Step Two
While waiting for the fish to marinate, we can prepare the sambal. Combine the green chilli peppers, bird’s eye green chilli peppers, shallots, garlic cloves, vegetable oil, chopped tomato, shrimp paste, sugar, and salt in a blender or food processor. Process until you get a fine paste.
Step Three
Heat 2 tablespoons of vegetable oil in a pan over medium heat. Add the sambal paste to the pan and fry it until fragrant. This should take about 5 minutes. Remove the sambal from the pan and set it aside.
Step Four
After the sambal is done, start frying the fish. In a large frying pan, heat 2 cups of cooking oil over medium-high heat. Add the fish to the hot oil and fry until golden brown. This can take about 10-15 minutes per side. Remember to turn the fish carefully to avoid breaking it.
Step Five
Once the fish is fried, remove it from the pan and drain the excess oil. After the fish has drained, place it on a serving platter. Spread the sambal evenly over the fish and garnish with the bruised lemongrass stalks. Your Gurameh Sambal Ijo is now ready to be served. Enjoy!
