Milky Gourami: A Delicacy Shaking the Tongue

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Milky gourami
Milky gourami is cooked with complete seasoning.

ESSENTIALLY Balinese spices take advantage of the richness of local tubers. Combination of these raw materials yields more than ten basic spices to be applied for different kinds of typical local cuisines. For example, there are complete spice consisting of various tubers and wangen spice consisting of candlenut, chili, lemon grass and the like.

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Gourami, a freshwater fish, can also be cooked with one of these spices, namely the complete basic. When combined with coconut milk, this spice surely generates delicious serving. One day, you can try this at home.

Ingredient: one medium-size gourami fish (cleansed)

Spices: 4 cloves garlic, 6 cloves shallot, 2 large chilies, 3 small chilies, 1 cm turmeric, 1 cm ginger, 1 cm galangal, 1 stalk lemongrass (bruised), 2 pcs salam leaf, 1 tsp salt, ½ tsp pepper and 2 tbsp cooking oil, 4 cups of thick coconut milk and 2 tbsp juice of lime

Preparation: (1) Make some small cuts on both sides of fish. Lubricate lime juice onto all surfaces. Set it aside for some 10 minutes. (2) All spices are finely ground and then stir-fry until smelling fragrant. Add the coconut milk, salt, pepper, salam leaf and lemongrass. Mix them well. (3) Put the gourami into the spices on the frying pan. Again stir the spices carefully in order it can get absorbed thoroughly. Wait until the coconut milk runs dry or slightly run dry (to taste). Take out and it’s ready to serve.

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