Pesmol Ikan Mas ala Mamak Aidan (Traditional Sundanese Spiced Fish)
Pesmol Ikan Mas is a classic Sundanese dish, where carp fish (ikan mas) is fried to golden perfection and then simmered in a fragrant, tangy, and slightly spicy sauce. This recipe, passed down from Mamak Aidan, is packed with the flavors of lemongrass, turmeric, and kaffir lime leaves, making it a delicious dish to serve with warm rice. Here’s how to bring this traditional delight to your kitchen.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Carp fish (Ikan Mas), medium-sized | 4 whole fish |
| Water | 500 ml |
| Cooking oil | Enough for frying and sautéing |
| Lime | 1, halved |
| Salt | To taste |
| Sugar | To taste |
| Chicken-flavored seasoning (optional) | To taste (I use Royco Chicken) |
| Bird’s eye chilies | 5 whole chilies |
| Scallions | 1 stalk, chopped |
| Lemongrass stalks | 2, bruised |
| Galangal | 2 cm, bruised |
| Kaffir lime leaves | 4 leaves |
| Tomato | 1/2, sliced |
Ground Spice Paste:
| Ingredient | Quantity |
|---|---|
| Shallots | 7 cloves |
| Garlic | 4 cloves |
| Candlenuts (kemiri), roasted | 3 nuts |
| Turmeric, charred | 2 cm |
| Red curly chilies | 4 chilies |
Instructions:
Step 1: Prepare the Fish
- Clean the carp fish thoroughly. Rub the fish with lime juice and salt, then let it sit for about 10 minutes. This step helps remove any fishy smell.
- Heat the cooking oil in a frying pan, and fry the fish until golden brown and crispy. Set the fried fish aside.
Step 2: Make the Sauce
- In a separate pan, heat a small amount of oil. Sauté the ground spice paste (shallots, garlic, candlenuts, charred turmeric, and red chilies) until fragrant.
- Add the bruised lemongrass, galangal, and kaffir lime leaves into the pan. Stir and cook until the spices release their aroma and are fully cooked. Roasting the candlenuts and charring the turmeric beforehand, as Mamak Aidan suggests, helps deepen the flavors and speeds up the cooking process.
Step 3: Assemble the Dish
- Pour in the water, then season the sauce with salt, sugar, and chicken seasoning (if using). Adjust the taste as needed.
- Add the sliced tomatoes and whole bird’s eye chilies. Allow the sauce to simmer until it reaches a boil.
- Gently place the fried fish into the simmering sauce, ensuring that the fish is well-coated with the flavorful liquid. Let it cook for a few more minutes so the fish can absorb the spices.
- Sprinkle the chopped scallions over the top, giving everything a quick stir to combine.
Step 4: Serve
- Serve the Pesmol Ikan Mas hot, alongside a steaming plate of rice. This aromatic and tangy dish is best enjoyed fresh, with the vibrant flavors of lemongrass and turmeric shining through in every bite.
Enjoy your meal! 🐟🍚
