Indonesian Spiced Gurame Fish with Aromatic Herbs

Pesmol Gurame: A Flavorful Indonesian Delight

Pesmol Gurame is a delightful Indonesian dish that features the savory, aromatic flavors of fried gurame fish simmered in a rich, spiced sauce. Perfect for family gatherings or a special meal, this recipe will guide you through creating a dish that is both delicious and visually appealing.

Ingredients:

For the Fish Marinade:

• 1 kg gurame fish, cleaned and cut into pieces
• Cenceman Spice Blend:
  • 4 shallots
  • 5 cloves garlic
  • 1 teaspoon candlenuts
  • 1 thumb-sized piece of ginger
  • 1 thumb-sized piece of turmeric
  • Salt to taste

For the Spice Paste:

• 10 shallots
• 8 cloves garlic
• 1 thumb-sized piece of turmeric
• 1 thumb-sized piece of ginger
• 1 tablespoon coriander seeds
• 8 peppercorns
• 8-10 candlenuts
• Brown sugar to taste
• Salt to taste

For the Sauce:

• 2 stalks lemongrass, smashed
• 3 bay leaves
• 5 kaffir lime leaves
• 400 ml water (adjust as needed)
• Galangal (optional)
• 2 large red chilies, halved and seeds removed
• 1 bunch scallions, sliced diagonally
• Cooking oil for sautéing

For Garnish:

• Fried shallots
• Fresh tomatoes, seeds removed

Instructions:

1. Prepare the Cenceman Spice Blend:

   • Blend together the shallots, garlic, candlenuts, ginger, turmeric, and salt into a smooth paste. Rub this mixture over the gurame fish pieces. Allow the fish to marinate for 15 minutes to absorb the flavors.

2. Fry the Fish:

   • Heat oil in a pan over medium heat. Fry the marinated fish pieces until they are golden brown and cooked through. Remove from the pan and set aside.

3. Prepare the Spice Paste:

   • In a clean blender, blend the shallots, garlic, turmeric, ginger, coriander seeds, peppercorns, and candlenuts into a smooth paste.

4. Cook the Sauce:

   • In a large pan, heat a little oil and sauté the spice paste until fragrant. Add the bay leaves, lemongrass, kaffir lime leaves, and brown sugar. Cook until the mixture is aromatic and slightly caramelized.
   • Add the red chilies and scallions to the pan. Stir briefly, then pour in the water and bring to a boil.

5. Simmer the Fish:

   • Once the sauce is boiling, gently add the fried fish pieces to the pan. Season with salt and a little more sugar if needed. Let the dish simmer until the flavors meld together and the sauce reduces slightly.

6. Finish and Serve:

   • Once the sauce has thickened and the fish is well-coated, remove from heat. Garnish with fried shallots and fresh tomatoes.

7. Enjoy:

   • Serve the Pesmol Gurame with steamed rice or as part of a larger Indonesian feast. Your family will surely enjoy the rich, complex flavors of this traditional dish.

Tip: Adjust the level of spiciness by varying the amount of red chilies used. For a milder version, remove the seeds before adding them to the sauce.