Pesmol Ikan Mas Recipe
Ingredients:
- 5 pieces of tilapia fish (ikan mas)
- 1 cup coconut milk (santan kara)
- 5 shallots (bawang merah)
- 3 cloves of garlic (bawang putih)
- 5 red chilies (cabe merah)
- 1 inch turmeric (kunyit), peeled
- 1 teaspoon salt (garam)
- 2 tablespoons sugar (gula)
- 1 tablespoon coriander seeds (ketumbar)
- 3 candlenuts (kemiri)
- 1-2 cups water (secukupnya)
- 2 bay leaves (daun salam)
- 1 stalk lemongrass (sereh), smashed
- 2 slices galangal (lengkuas), smashed
For Garnish:
- Whole bird’s eye chilies (cabe rawit utuh)
- Fresh basil leaves (kemangi)
- Carrots, cut into matchsticks (wortel potong korek api)
Instructions:
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Prepare the Fish:
- Clean the tilapia fish thoroughly and set aside.
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Prepare the Spice Paste:
- In a blender or food processor, combine the shallots, garlic, red chilies, turmeric, coriander seeds, and candlenuts. Blend into a smooth paste.
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Cook the Spice Paste:
- In a large pan, heat a bit of oil over medium heat. Add the spice paste and sauté until it becomes fragrant and the oil starts to separate from the paste.
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Add Liquids and Seasonings:
- Pour in the water, adjusting the amount based on your preference for sauce thickness. Stir well and bring to a simmer.
- Add the salt and sugar, mixing until well combined. Add the coconut milk and continue to cook until the mixture starts to boil.
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Simmer the Fish:
- Gently place the cleaned tilapia into the pan. Let it simmer until the fish is cooked through and the flavors have melded together, approximately 15-20 minutes. Make sure the fish is evenly coated with the sauce and cooked thoroughly.
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Add Garnishes:
- Add the whole bird’s eye chilies, fresh basil leaves, and carrot matchsticks. Simmer for an additional 5 minutes to allow the flavors to meld.
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Serve:
- Transfer the fish and sauce to a serving dish and serve hot with steamed white rice.
Enjoy your Pesmol Ikan Mas, a delightful and aromatic Indonesian fish dish that pairs perfectly with a bowl of fluffy white rice!
