Recipe : Famous Betawi Gurame Pecak

     One of the original snakehead fish dishes popular among Betawi natives is fried snakehead fish with spicy peanuts sambal. The word pecak here refers to the serving style  that places fried or grilled fish on mortar full of peanuts chili paste. Raw peanuts are ground to paste together with red chilies, birds eye chilies, and other spicy then added with coconut milk before cooked in a pot. Cashews can be added for extra savoriness.

      Because snakehead fish is not longer economically sensible, and because the peanut chili paste doesnt make a great companion for the firm textured milkfish, many have return to Gourami. When fried, this freshwater fish makes a savory and crispy candidate for an irrestible pecak ikan. Now lets make your own Gurame Pecak!

Main Ingredient :

1. 1 Large Gourami ( 1kg, cut into 4 pieces)
2. 1 bowl peanuts
3. 1 bowl cashews
4. 1 coconut ( made into thick coconut milk)

Spice Paste :

1. 20 shallots
2. 3 garlic cloves
3. 10 red chilies
4. 5 birds eye chilies
5. 15 candlenuts
6. 2 thumb sized  pieces ginger
7. 2 little sized  pieces sand ginger
8. 2 little sized  pieces turmeric
9. Salt to taste

How To Make :

1. Fry 10 shallots, all the garlic and turmeric.
2.  In a food processor or using mortal and pestle grind the fried spices along with the chilies, candlenuts, ginger and sandginger until become a smooth paste.
3. Pound the peanuts, cashews and the remaining 10 shallots to a fine powder. Mix with the spice paste.
4. Pour coconut milk into a pot and add the spice mixture. Bring to a boil. Add salt to taste.
5. Clean fish, cut into four pieces. Coat with lime juice and salt then fry.
6. Place the fish on a serving plate. Pour the sauce over the fish.

Enjoy your Pecak Gurame !

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