Pesmol Ikan Mas Bertelur (Carp Fish in Spiced Coconut Sauce)
Pesmol Ikan Mas is a traditional Indonesian dish that is famous for its unique blend of tangy, spicy, and savory flavors. This version uses a large carp fish paired with its roe, giving an extra dimension of richness. The dish is simmered in a fragrant spice paste that infuses the fish with bold flavors, making it a crowd-pleaser for any occasion.
Ingredients
| Ingredient | Amount |
|---|---|
| Large carp fish (Ikan Mas) | 1 whole fish |
| Carp roe (Telur Ikan Mas) | As much as available (optional) |
| Bird’s eye chili (Cabe rawit) | 8 pieces |
| Tomato | 1, chopped |
| Garlic cloves (Bawang putih) | 3 cloves |
| Shallots (Bawang merah) | 6 cloves |
| Fresh turmeric (Kunyit) | 1 thumb-sized piece |
| Candlenuts (Kemiri) | 3 pieces |
| Fresh ginger (Jahe) | 1 thumb-sized piece |
| Galangal (Laos), bruised | 1 thumb-sized piece |
| Black pepper (Lada) | To taste |
| Kaffir lime leaves (Daun jeruk) | 2 leaves |
| Lemongrass stalk (Serai), bruised | 1 stalk |
| Lime juice (Air jeruk nipis) | From 1 lime |
| Salt (Garam) | To taste |
| Sugar (Gula) | To taste |
| Chicken stock powder (Masako Ayam) | To taste |
| Cooking oil | For frying and sautéing |
| Water | As needed |
Nutritional Information (Per Serving)
| Nutrient | Amount per serving |
|---|---|
| Calories | 300 kcal |
| Protein | 30g |
| Fat | 15g |
| Carbohydrates | 12g |
| Fiber | 2g |
| Sodium | 450mg |
Instructions
| Step | Instructions |
|---|---|
| 1. Prepare the Carp Fish | Begin by cleaning the carp fish. Remove its innards, then rinse thoroughly. Squeeze lime juice over the fish and rub with salt to neutralize any odor. Let it rest for a few minutes. |
| 2. Fry the Fish | In a pan, heat oil over medium-high heat. Once hot, fry the fish until it turns golden and crispy on both sides. Set aside. |
| 3. Sauté the Spice Paste | Using a food processor or mortar and pestle, blend the garlic, shallots, turmeric, candlenuts, and ginger into a fine paste. |
| 4. Cook the Spices | In a pan, heat a little oil. Sauté the spice paste until fragrant and cooked through. Add the chopped tomato, bruised lemongrass, galangal, and kaffir lime leaves, continuing to stir until the tomato softens. |
| 5. Add Water and Seasoning | Add enough water to the pan to create a light sauce. Then, stir in the bird’s eye chili, salt, sugar, chicken stock powder (Masako), and a bit more lime juice for a tangy kick. Adjust seasoning to taste. |
| 6. Simmer the Fish | Once the sauce begins to bubble, gently place the fried fish into the pan. Let the fish simmer in the sauce until the liquid reduces and the flavors absorb into the fish. |
| 7. Final Touch | Continue cooking until the sauce has thickened slightly and coats the fish well. The spice mixture should be deeply infused into the fish at this point. |
| 8. Ready to Serve | Once done, remove from heat and serve immediately with steamed rice. Enjoy the bold flavors of Pesmol Ikan Mas Bertelur! |
Serving Suggestions
Pesmol Ikan Mas is best enjoyed alongside steamed jasmine rice to soak up the flavorful sauce. Pair it with a simple vegetable side dish, such as sautéed water spinach or stir-fried bean sprouts, to complete the meal.
This traditional Indonesian recipe is an aromatic and flavorful dish that is sure to satisfy fish lovers and fans of bold, vibrant dishes. The combination of fried fish and the rich spice paste makes Pesmol a must-try recipe!
