Cobek Gurami - roasted spicy fish

Ingredients

• 750 ggourami (or trout)
• 1 tbsplime juice
• 1 tspsalt
• 5shallots
• 5 clovesgarlic
• 3candlenuts
• 4red lomboks
• 2green lomboks
• 5red rawits
• 4 cmkencur
• 2 cmginger
• 2lemongrass stalks
• 8kaffir lime leaves
• 1 tspterasi (shrimp paste)
• 1 tspsalt
• 2 tbsptamarind water
• 1 tsppalm sugar
• 300 mlcoconut milk (from ½ coconut)

Instructions

1. 1

   Season the fish

   Rub the fish with the lime juice and 1 tsp salt. Leave it to rest for 15 minutes.

2. 2

   Roast the aromatics

   Roast the shallots, garlic, candlenuts, lomboks and rawits until softened.

3. 3

   Grind the paste

   Pound or grind the roasted ingredients with the kencur and ginger to make a coarse paste.

4. 4

   Heat the sauce

   Put the coconut milk and the bumbu ingredients in a pan. Bring to the boil, stirring as it heats.

5. 5

   Grill until half-cooked

   Rub the fish with the sauce, then grill it over a charcoal fire until it is half-cooked.

6. 6

   Turn and finish

   Turn the fish over, rub it with sauce again and grill until done. Drizzle the remaining sauce over the fish and serve.

What is cobek gurami?

Cobek gurami is an Indonesian dish of grilled gourami served with a boldly seasoned sauce. Its flavours come from the combination of chillies, aromatic roots, herbs and coconut milk.

This version works by roasting several of the aromatics first, then grinding them into a coarse paste. The sauce is applied in stages as the fish cooks, so it coats the fish and leaves extra for serving.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The fish provides most of the protein, while the coconut milk contributes much of the fat and the chillies, aromatics and coconut milk supply a smaller share of the carbohydrates. Serve it with rice and a generous portion of vegetables to make a more balanced plate.

The fish and its seasoning

Fish: Gourami is the traditional choice in this recipe, and trout is offered as an alternative. Use a fish that can be handled carefully when turning on the grill.

Lime and salt: The 15-minute rest seasons the fish before cooking. Pat away any excess liquid if the surface seems very wet before adding the sauce.

Building the bumbu

Roasted aromatics: Roast the shallots, garlic, candlenuts and chillies until soft, rather than aiming for a deep char. Soft ingredients are easier to pound into a coarse paste.

Fresh additions: Kencur, ginger, lemongrass and kaffir lime leaves give the sauce its distinctive fragrance. The terasi, tamarind water and palm sugar add savoury, tangy and sweet notes.

Making the coconut sauce

Coconut milk: Heat it with the bumbu ingredients and keep stirring as it comes to the boil. This helps distribute the ground aromatics through the liquid.

Consistency: The recipe does not specify a reduction time, so use the sauce as directed rather than cooking it down substantially. Keep some aside for coating the fish during grilling and drizzling over it at the end.

Grilling the fish

First side: Coat the fish with sauce and grill over charcoal until half-cooked. The exact time will depend on the fish and the heat of the fire, so check its progress rather than relying on a fixed duration.

Turning: Turn the fish gently, apply more sauce and continue grilling until done. A broad spatula or fish turner can help keep the fish intact.

Serving the dish

Sauce: Spoon the remaining sauce over the fish just before serving, as the recipe directs. Serve promptly while the fish is hot.

On the side: Plain rice is a practical accompaniment to the spicy coconut sauce. A simple vegetable side can bring freshness and contrast to the plate.

Recipe notes & tips

• Let the fish rest for the full 15 minutes after seasoning it with lime and salt.
• Roast the aromatics until softened so they are easier to grind.
• Keep the paste coarse, as the method specifies, rather than blending it completely smooth.
• Stir the coconut milk and bumbu as they heat towards the boil.
• Apply the sauce in two rounds, saving the remainder to drizzle over the finished fish.
• Turn the fish gently to help it stay whole on the grill.

Variations

• Use trout: Choose trout instead of gourami, as the recipe suggests.
• Adjust the heat: Reduce the amount of chillies for a milder sauce.
• Add more tang: Serve with an extra squeeze of lime at the table.
• Serve with rice: Add plain rice to soak up the coconut sauce.
• Add vegetables: Pair the fish with simply cooked greens for a fresh side.

Common mistakes to avoid

• Skipping the rest: Give the fish the full 15 minutes with lime juice and salt before grilling.
• Over-roasting the aromatics: Stop once they are soft rather than letting them burn.
• Grinding too smooth: Keep the paste coarse to match the method.
• Letting the sauce catch: Stir the coconut milk mixture as it heats.
• Turning too soon: Grill until the fish is half-cooked before turning it.
• Using all the sauce early: Reserve some to coat the second side and drizzle over the fish at the end.

How to store

Refrigerate leftover fish and sauce in a covered container and use within 2 days. Reheat gently until hot throughout, taking care not to break up the fish.

Frequently asked questions