Pesmol (Ikan Kembung Banjar) Recipe
Discover the rich and savory flavors of Pesmol, a traditional Indonesian dish featuring kembung fish, known for its delicate taste and satisfying texture. This recipe will guide you through creating this mouthwatering dish that’s sure to impress at any gathering.
Ingredients
For the Fish:
- 3 kembung fish (cut into 9 pieces, cleaned with salt)
For the Spice Paste:
- 6 shallots
- 5 cloves of garlic
- 6 candlenuts
- 25 red bird’s eye chilies
- 2 curly red chilies
- 1 piece of turmeric (about 2 inches)
- 1 piece of ginger (about 2 inches)
For the Aromatic Herbs:
- 1 stalk of lemongrass (smashed)
- 1 piece of galangal (smashed)
- 3 stalks of green onions (finely chopped)
- 1 medium-sized red tomato (chopped)
- 3 kaffir lime leaves
For Cooking:
- Cooking oil
- Salt (to taste)
- Sugar (to taste)
- 1 cup of water
Instructions
Step 1: Prepare the Fish
Begin by frying the kembung fish until they are cooked through and golden brown. Once cooked, drain the fish on a paper towel to remove excess oil, then set aside.
Step 2: Make the Spice Paste
In a blender, combine the shallots, garlic, candlenuts, bird’s eye chilies, curly chilies, turmeric, and ginger. For added richness, it’s recommended to include a small amount of oil and water while blending. This will create a flavorful paste without needing to add more oil during cooking. If you prefer a more traditional method, you can pound these ingredients in a mortar and pestle.
Step 3: Sauté the Spice Paste
In a pan, heat a little oil over medium heat and sauté the blended spice paste until fragrant. The aroma will fill your kitchen and indicate that the spices are ready for the next step.
Step 4: Add Aromatic Herbs
Once the spice paste is aromatic, add the smashed lemongrass and galangal to the pan. Stir well to combine.
Step 5: Seasoning
Season the mixture with salt and sugar to taste. A tip from the kitchen: using slightly more sugar than salt can help balance the flavors perfectly, creating a delightful harmony in the dish.
Step 6: Add Water and Fish
Pour in the cup of water, stirring the mixture well. Next, gently place the fried kembung fish into the pan, ensuring they are covered by the sauce.
Step 7: Simmer
Cook the fish on low heat, allowing the liquid to reduce until it thickens. This process not only enhances the flavor but also helps the spices meld beautifully with the fish. For an extra touch of flavor, you may notice that adding a bit more oil while cooking helps the spices and oil blend, enriching the final dish.
Step 8: Finishing Touches
Once the liquid has reduced and the fish is coated in a luscious sauce, it’s time to plate. Arrange the fish on a serving dish, and if desired, drizzle any remaining sauce over the top for added flavor.
Step 9: Serve and Enjoy
Your Pesmol Ikan Kembung Banjar is now ready to be enjoyed! Serve hot with steamed rice and perhaps some fresh vegetables on the side for a complete meal.
Cooking Tips
- For those who prefer not to grind their spices by hand, using a blender with minimal liquid can yield a rich flavor, while traditional methods can provide a texture and authenticity that some may prefer.
- If you have leftover fish, store it in the refrigerator and gently reheat it the next day. The flavors will deepen, and there’s no need to add more oil.
Happy Cooking!
Enjoy this delightful Pesmol as a centerpiece for your meal. It’s a perfect blend of flavors that brings a taste of Indonesia to your table. Happy cooking, and selamat mencoba!
