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Giant gourami is a familiar freshwater fish in the Mekong Delta, famous for its thick, white, slightly chewy meat and natural sweetness. Thanks to these characteristics, giant gourami is very “versatile” in preparation, from steaming and frying to braising, making soup, or creating Asian-European style sauces. However, many homemakers still wonder what giant gourami dishes are delicious to be both easy to make and suitable for the family’s taste.

In the article below, Ola Squid will provide a detailed summary of the most popular giant gourami dishes, along with clear ingredients and methods, helping you feel more confident in the kitchen and have more ideas to change the flavor of your daily meals.

What delicious dishes can be made from giant gourami?

Compared to many other freshwater fish, giant gourami has few small bones, thick meat, and holds its shape well when cooked. Therefore, what to cook with giant gourami is also very flexible: steaming to preserve the sweetness, frying to create crispiness, or cooking with sauce to increase the depth of flavor. Below are 11 typical, easy-to-make dishes suitable for both family meals and treats for guests.

Giant gourami cooked with fermented rice

Giant gourami cooked with fermented rice is a rustic dish with a light sour taste, very easy to eat and not greasy. Fermented rice helps effectively eliminate the fishy smell while highlighting the natural sweetness of the fish meat.

Ingredients:

• Giant gourami: 1-1.2 kg
• Fermented rice: 3 tablespoons
• Tomatoes: 3 pieces
• Shallots: 2 bulbs
• Green onions, dill
• Salt, fish sauce
• Cooking oil

How to make giant gourami cooked with fermented rice:

• Clean the giant gourami, scrape off the slime, and cut into bite-sized pieces.
• Cut tomatoes into wedges, mince the shallots.
• Sauté shallots with cooking oil until fragrant, then add tomatoes and stir-fry until soft.
• Add water to the pot, bring to a boil, then add the fermented rice and stir well.
• Add the fish and cook over medium heat, season with salt and fish sauce to taste.
• When the fish is cooked and the broth is clear with a gentle sour taste, add green onions and dill.
• Turn off the heat, serve hot with white rice or rice vermicelli.

Fried giant gourami with Sambal sauce

Fried giant gourami with Sambal sauce is a dish with the characteristic flavor of Southeast Asian cuisine, combining crispy fried fish and a spicy, rich Sambal sauce. This dish preserves the natural sweetness of the fish while stimulating the taste buds with a harmonious balance of spicy, sour, and sweet from the sauce.

Ingredients:

• Giant gourami: 1 kg
• Crispy frying flour: 100 g
• Minced garlic, minced chili
• Sambal paste: 3 tablespoons
• Sugar, fish sauce
• Cooking oil

How to make fried giant gourami with Sambal sauce:

• Clean the fish, make light scores on the body, and let it drain.
• Coat the fish in crispy frying flour, deep fry until golden brown and crispy.
• Sauté minced garlic and chili, add Sambal, a little sugar, and fish sauce.
• Add the fish and toss quickly so the sauce coats evenly.
• Serve hot with raw vegetables. This is a popular dish among modern giant gourami food recipes.

Crispy deep-fried giant gourami

Crispy deep-fried giant gourami is a familiar, easy-to-make dish that is very popular thanks to its crispy outer layer and white, sweet, soft yet firm fish meat inside. This dish is suitable for family meals, weekend parties, or when you want to change flavors from usual braised or steamed fish dishes.

Ingredients:

• Giant gourami: 1–1.2 kg
• Garlic: 3 cloves
• Red chili: 2–3 pieces
• Shallots: 1 bulb
• Sambal chili sauce: 2 tablespoons
• Fish sauce: 1 tablespoon
• Sugar, pepper, cooking oil
• Herbs (coriander, green onions)

How to make crispy deep-fried giant gourami:

• Clean the giant gourami, let it drain, and marinate with salt and pepper for 10 minutes.
• Sauté garlic, shallots, and chili with oil, add Sambal chili sauce, fish sauce, and sugar, and bring to a boil.
• Deep fry the fish until scales are puffed and crispy, then pour the sauce over.
• Add herbs, turn off the heat, and serve hot with rice or vermicelli.

Steamed giant gourami with scallions

Steamed giant gourami with scallions is a simple dish that preserves the full natural sweetness of the fish, combined with the aroma of scallions and ginger. The dish is best served hot with white rice, being both refreshing and nutritious.

Ingredients:

• Giant gourami: 1-1.2 kg
• Scallions: 5-6 stalks
• Ginger: 1 small piece
• Salt, pepper, fish sauce, cooking oil

How to make:

• Clean the fish, score a few lines on the body, marinate with salt and pepper for 10 minutes.
• Cut scallions into sections, slice the ginger.
• Arrange the fish on a plate, spread ginger and the white parts of the scallions on top, steam for 15–20 minutes.
• Once cooked, sprinkle the remaining scallions, pour hot oil over, and serve hot with rice.

Steamed giant gourami with fermented soybean paste

Steamed giant gourami with fermented soybean paste is a dish rich in traditional flavor, with soft, sweet fish combined with fragrant soybean paste, perfectly paired with white rice. This dish is both easy to make and retains the natural deliciousness of the fish.

Ingredients:

• Giant gourami: 1-1.2 kg
• Fermented soybean paste: 3-4 tablespoons
• Shallots: 2 bulbs, minced
• Garlic: 2 cloves, minced
• Chili: 1-2 pieces (optional)
• Scallions: 3-4 stalks
• Salt, pepper, sugar, cooking oil

How to make giant gourami with fermented soybean paste:

• Clean the fish, score a few lines, marinate with salt and pepper for 10 minutes.
• Sauté shallots, garlic, and chili with cooking oil, add the soybean paste and stir lightly until fragrant.
• Place the fish in a pot, pour the sautéed soybean paste over, add a little water, and simmer on low heat for 15-20 minutes until the fish is cooked and infused with sauce.
• Sprinkle scallions on top, turn off the heat, and serve hot with rice.

Steamed giant gourami with soy sauce

Steamed giant gourami with soy sauce is a light dish, where each piece of fish meat is combined with the characteristic aroma of soy sauce and scallions. The dish is suitable served hot with white rice, simple yet very delicious.

Ingredients:

• Giant gourami: 1-1.2 kg
• Soy sauce: 2-3 tablespoons
• Scallions: 5-6 stalks
• Ginger: 1 small piece
• Sesame oil: 1 teaspoon (optional)
• Salt, pepper

How to make giant gourami steamed with soy sauce:

• Clean the fish, score a few lines, marinate with salt and pepper for 10 minutes.
• Cut scallions into sections, thinly slice the ginger.
• Arrange the fish on a plate, spread ginger and scallions, pour soy sauce over, and steam for 15-20 minutes.
• Once the fish is cooked, sprinkle the remaining scallions, add sesame oil, and serve hot with rice.

Hong Kong style steamed giant gourami

Hong Kong style steamed giant gourami is a famous dish with a light flavor, combining characteristic Hong Kong style soy sauce, scallions, and ginger to create a fragrant and attractive dish. It’s excellent served hot with white rice.

Ingredients:

• Giant gourami: 1–1.2 kg
• Soy sauce: 2–3 tablespoons
• Oyster sauce: 1 tablespoon
• Scallions: 5–6 stalks
• Ginger: 1 small piece
• Sesame oil: 1 teaspoon (optional)
• Salt, pepper

How to make Hong Kong style steamed giant gourami:

• Clean the fish, score a few lines, marinate with salt and pepper for 10 minutes.
• Cut scallions into sections, thinly slice the ginger.
• Arrange the fish on a plate, spread ginger and scallions, pour soy sauce and oyster sauce over, and steam for 15-20 minutes.
• Once cooked, sprinkle the remaining scallions, add sesame oil, and serve hot with rice.

Giant gourami in tamarind sauce

Giant gourami in tamarind sauce is a dish with a characteristic sweet and sour taste, soft fish, and rich, thickened sauce, perfect for serving with white rice. This dish is both easy to make and creates a new flavor for family meals.

Ingredients:

• Giant gourami: 1–1.2 kg
• Sour tamarind: 3–4 tablespoons (or tamarind pulp for juice)
• Shallots: 2 bulbs, minced
• Garlic: 2 cloves, minced
• Chili: 1–2 pieces (optional)
• Sugar, salt, fish sauce, cooking oil
• Scallions, cilantro for garnish

How to make giant gourami in tamarind sauce:

• Clean the fish, score a few lines, marinate with salt and pepper for 10 minutes.
• Sauté shallots, garlic, and chili with oil, add tamarind juice, sugar, and fish sauce and bring to a boil.
• Place the fish in the sauce, cook over medium heat for 15–20 minutes until the fish is cooked and the sauce is absorbed.
• Sprinkle scallions and cilantro on top and serve hot with rice.

Giant gourami in orange sauce

Giant gourami in orange sauce is a unique dish with a refreshing sweet and sour flavor from fresh orange juice, combined with soft, delicious fish. This dish is suitable served hot with rice or vermicelli, creating a fresh feeling for the meal.

Ingredients:

• Giant gourami: 1-1.2 kg
• Fresh orange juice: 150-200 ml
• Shallots: 2 bulbs, minced
• Garlic: 2 cloves, minced
• Sugar, salt, fish sauce, cooking oil
• Scallions, cilantro for garnish

How to make giant gourami in orange sauce:

• Clean the fish, score a few lines, marinate with salt and pepper for 10 minutes.
• Sauté shallots and garlic with oil, add orange juice, sugar, and fish sauce, and cook into a sauce.
• Place the fish in the sauce, cook over medium heat for 15-20 minutes until the fish is cooked and the sauce is absorbed.
• Sprinkle scallions and cilantro on top and serve hot with rice.

Giant gourami sour soup

Giant gourami sour soup is a refreshing dish, with a light sour taste from tamarind or pineapple combined with soft, sweet fish and herbs, very suitable for serving with white rice. The dish helps make the family meal richer and more savory.

Ingredients:

• Giant gourami: 1-1.2 kg
• Sour tamarind or pineapple: 3-4 tablespoons of tamarind or 1 piece of pineapple
• Tomatoes: 2-3 pieces
• Shallots: 1 bulb, minced
• Bean sprouts, rice paddy herb, elephant ear stalks or dill
• Salt, fish sauce, sugar, cooking oil

How to make giant gourami sour soup:

• Clean the fish, score a few lines, marinate with salt and pepper for 10 minutes.
• Sauté shallots with oil, add tomatoes and stir until soft, then add water, tamarind or pineapple, and bring to a boil.
• Add the fish and cook over medium heat for 15–20 minutes until the fish is cooked, season with salt, fish sauce, and sugar to taste.
• Add herbs, turn off the heat, and serve hot with rice or vermicelli.

Braised giant gourami with pepper

Braised giant gourami with pepper is a savory dish, with soft fish fully infused with spices, combined with the spicy heat of pepper to create an attractive flavor, excellent when eaten with hot rice. This dish is easy to make and retains the natural deliciousness of the fish.

Ingredients:

• Giant gourami: 1-1.2 kg
• Shallots: 2 bulbs, minced
• Garlic: 2 cloves, minced
• Ground pepper: 1 teaspoon
• Fish sauce, sugar, cooking oil
• Scallions for garnish

How to make braised giant gourami with pepper:

• Clean the fish, cut into bite-sized pieces, marinate with salt, pepper, and a little fish sauce for 10 minutes.
• Sauté shallots and garlic with oil, add the fish to the pan, add fish sauce, sugar, and pepper.
• Braise over medium heat for 15–20 minutes until the fish is cooked and infused with spices.
• Sprinkle scallions on top and serve hot with rice.

If you’re looking for more unique seafood experiences besides these fish dishes, why not explore our premium whole dried squid which makes for a perfect side snack or gift for your relatives.

How much is giant gourami per kg?

The price of giant gourami (also known as grass carp in some regions) fresh in the Vietnamese market currently fluctuates around 85,000 – 165,000 VND/kg, depending on the area and place of sale (markets, supermarkets, seafood stores). This is the common price recorded in many provinces and cities.

Some stores selling whole giant gourami (about 1–1.2 kg) also list prices ranging from 117,000 VND/kg and up. Prices may change according to time, supply, season, or if purchased directly from farms in large quantities.

We hope the suggestions in this article will help you process delicious dishes from giant gourami more easily and attractively. Continue to discover other seafood recipes and visit Ola Squid’s Culinary Corner to find more products and useful cooking tips for your family.