Pesmol Ikan Kembung Banjar: A Delightful Indonesian Dish

Pesmol Ikan Kembung Banjar is a traditional Indonesian dish that showcases the delicious flavors of mackerel fish, enhanced with a rich and aromatic spice blend. This recipe not only offers a feast for the senses but also embodies the vibrant culinary heritage of Banjar cuisine. Let’s embark on a culinary journey to create this delightful dish, perfect for any occasion.

Ingredients

To prepare Pesmol Ikan Kembung Banjar, gather the following ingredients:

Nutritional Information

Instructions

Follow these steps to create a delicious Pesmol Ikan Kembung Banjar that will tantalize your taste buds:

1. Prepare the Fish: Begin by cleaning the mackerel fish thoroughly under running water. Once cleaned, marinate the fish with a sprinkle of salt and the juice of lime. Alternatively, you can use an instant fried fish seasoning for convenience. Allow the fish to marinate for about 15-20 minutes while you prepare the other ingredients.

2. Fry the Fish: In a large frying pan, heat oil over medium heat. Carefully add the marinated fish to the pan and fry until they are golden brown and crispy on both sides. This process should take about 5-7 minutes per side, depending on the thickness of the fish. Once cooked, remove the fish and set them aside on a paper towel to drain any excess oil.

3. Blend the Spice Paste: In a blender or food processor, combine the shallots, garlic, candlenuts, roasted turmeric, ginger, and a portion of the red chilies and bird’s eye chilies. Blend until you achieve a smooth paste. If the mixture is too thick, add a little oil to help it blend smoothly.

4. Sauté the Spice Mixture: In the same pan used for frying the fish, add a bit more oil if necessary, and heat it over medium heat. Add the spice paste and sauté for about 5 minutes, stirring continuously until fragrant. Then, add the bruised lemongrass, bay leaf, kaffir lime leaf, and galangal, allowing the spices to infuse into the oil.

5. Season the Sauce: To the sautéed spices, add the sliced scallions, remaining red chilies, and bird’s eye chilies. Season with sugar, salt, and ground pepper to taste. Drizzle in the vinegar (or diced tomatoes if using), stirring to combine all the ingredients well.

6. Combine the Fish and Sauce: Gently place the fried mackerel back into the pan, ensuring that each fish is coated with the aromatic sauce. Toss gently to avoid breaking the fish apart, allowing the flavors to meld together for about 2-3 minutes.

7. Serve: Once everything is well combined, remove from heat and transfer the Pesmol Ikan Kembung Banjar to a serving dish. Serve warm with steamed rice and fresh vegetables, and enjoy the explosion of flavors that this dish brings.

Cooking Tips

• Fresh Ingredients: Using fresh fish and herbs will significantly enhance the flavor of this dish, so try to source quality ingredients whenever possible.
• Spice Level: Adjust the amount of chilies based on your spice preference. For a milder taste, reduce the quantity of bird’s eye chili or remove the seeds from the chilies before blending.
• Accompaniments: This dish pairs wonderfully with steamed jasmine rice and a side of fresh cucumber or salad for a refreshing contrast.

Conclusion

Pesmol Ikan Kembung Banjar is a delightful dish that brings together the freshest flavors of the sea with the aromatic spices typical of Indonesian cuisine. Whether you are looking to impress guests or simply enjoy a flavorful meal at home, this recipe is sure to deliver satisfaction and a taste of cultural heritage. So gather your ingredients and embark on this culinary adventure, bringing the taste of Banjar right into your kitchen!