However, the Sundanese people of West Java adore gourami and hail it as the “king of fish”. Favorite Sundanese recipes for gourami include fried, steamed or grilled gourami, pepes (where the fish is filled with sweet basil leaves and spices, wrapped in banana leaves and steamed) and sweet and sour gourami. Meanwhile, canned, fried gourami is available in China and Thailand and throughout the world in oriental supermarkets.
For many, once they taste gourami, this freshwater fish could become an unforgettable memory. If you would like to give it a try, order a deep-fried gourami. Gourami cooked in the Balinese style using hot spices and bumbu megenep — a mixture of ginger, turmeric, chili, bay leaves, coriander and other spices. Those who prefer plain fried fish are able to order deep-fried gourami served with the ubiquitous sambal matah — a hot chili condiment blended with coconut oil, kaffir lime juice and shrimp paste. To make the fried gourami crunchy, the fish should be cleaned and then diced. Marinate the fish with lime juice and salt, then add seasoning, including three cloves of garlic, turmeric and other spices. Put the marinated fish in the refrigerator for a while before frying it in hot coconut oil.
Despite its many new fans, restaurants and food stalls in Bali find it difficult to get adequate supplies of gourami as they have to procure the fish from Java. In Bali, local farmers are reluctant to breed gourami. In 2011, Bali produced catfish (1,700 tons), nila fish (900 tons), carp (530 tons) and gourami (250 tons). Breeding gourami could be a new golden opportunity for farmers and restaurants alike.
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