03. Indonesian Fried Nile Tilapia with Pesmol Sauce
Ingredients:
- 1 kg Nile tilapia (approximately 7 fish)
- 1 lime
- 500 ml water
For the Spice Paste:
- 1 ½ oz red onions
- 12 cloves garlic
- 4 candlenuts
- 2 cm ginger
- 2 turmeric roots
- Small chili peppers, to taste (blend coarsely)
For the Roughly Chopped Spices:
- 10 kaffir lime leaves
- 2 stalks lemongrass (crushed)
- 10 starfruit (cut in half)
- 4 bay leaves
Seasonings:
- Salt, to taste
- A pinch of sugar
- Flavor enhancer (optional)
Instructions:
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Prepare the Fish: Clean the Nile tilapia thoroughly, optionally cutting into pieces to your preference. Rub the fish with lime juice and set aside.
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Fry the Fish: Heat oil in a pan and fry the fish until golden brown. Ensure the fish is not over-fried; it should be crisp on the outside but tender on the inside. The goal is to maintain a beautiful appearance and enhanced flavor.
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Prepare the Spice Paste: While the fish is frying, blend the red onions, garlic, candlenuts, ginger, turmeric roots, and chili peppers (blend the chili peppers last and coarsely to maintain some texture).
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Cook the Spice Paste: In a separate pan, heat a little oil and sauté the blended spice paste until fragrant. Add the kaffir lime leaves, crushed lemongrass, bay leaves, and starfruit. Continue to cook until the mixture is aromatic.
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Simmer the Sauce: Pour in 500 ml of water and bring to a boil. Once boiling, reduce the heat and add the fried fish to the pan. Allow the dish to simmer until the liquid reduces and thickens. Avoid stirring too much to prevent the fish from breaking apart.
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Adjust the Flavor: Taste and adjust the seasoning with salt, sugar, and flavor enhancer as needed.
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Serve: Serve the dish hot with steamed rice and a touch of love to enhance the flavors. Enjoy the delicious, fragrant meal!
This Indonesian-style fried Nile tilapia with pesmol sauce is a flavorful and aromatic dish that pairs wonderfully with warm rice. Enjoy the rich blend of spices and the perfect balance of savory and tangy flavors in every bite.
