Pesmol Gurame (Indonesian Spicy Fish Stew)
Ingredients:
| Ingredient | Quantity |
|---|---|
| Gurame (fried) | 1 kg |
| Shallots | 5 cloves |
| Garlic | 3 cloves |
| Lemongrass | 2 stalks |
| Bay leaves | 4 leaves |
| Candlenuts | 2 pieces |
| Vegetable oil | 20 ml |
| Coconut milk | 150 ml |
| Ginger | 1 thumb-sized piece |
| Turmeric | 2 thumb-sized pieces |
| Green chili | 1 piece |
| Red chili | 2 pieces |
Instructions:
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Begin by finely grinding the shallots, garlic, candlenuts, ginger, and turmeric into a smooth paste. You can use a mortar and pestle, or a food processor for convenience.
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In a hot pan, add the vegetable oil and sauté the spice paste until it releases a fragrant aroma, indicating the spices are well-cooked.
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Next, add the bay leaves, lemongrass, and both the green and red chilies to the pan, allowing them to infuse the fragrant base with their flavors.
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Pour in the coconut milk and bring the mixture to a gentle boil, stirring frequently to ensure everything is well combined.
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Carefully add the fried gurame fish to the pan, gently coating it with the flavorful coconut milk and spices. Reduce the heat and let the fish simmer for about 10 minutes, allowing the sauce to thicken and the flavors to meld together.
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Once the coconut milk has thickened and the fish is fully infused with the rich flavors, remove the dish from the heat.
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Your Pesmol Gurame is now ready to be served! Pair it with steamed rice and enjoy this deliciously fragrant, mildly spicy, and richly flavorful dish from Indonesia.
This Pesmol Gurame recipe is an excellent way to enjoy a traditional Indonesian dish that is both vibrant and comforting, perfect for any gathering or family meal.
