Gurame goreng sambal bangkok (Fried Carp with Bangkok Chilli sauce)
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Daily Recipes |
| Ingredients : |
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500 gr Carp fillet, cut into small pieces |
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2 cloves garlic, minced |
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1 lime, juiced |
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Salt and pepper, to taste |
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200 gr seasoning flour (ready to use) |
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Bimoli Special cooking oil, for frying |
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| Saus : |
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2 tbs Bimoli Special cooking oil |
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1 onion, finely chopped |
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2 cloves garlic, finely minced |
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200 ml Indofood Bangkok chilli sauce |
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2 tsp sugar |
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1 tsp lime juice |
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| Cooking Direction: |
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Combine garlic, lime juice, salt and pepper, mix thoroughly. Add the fish and toss to coat, then marinate for 15 minutes. |
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Remove fish from marinade, and then dredge in seasoning flour until evenly coated. Heat Bimoli Special, fry the fish until light golden brown, remove and drain. |
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Sauce: Heat 2 tsp Bimoli Spesial, stir-fry onion and garlic until fragrant. Add the Indofood Bangkok chilli sauce and sugar, mix well, remove from heat, then mix the lime juice thoroughly. |
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Serve the Gurame with the sauce. |
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| Yield: 4 serving |
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