Ikan Bandeng Pesmol: A Flavorful Indonesian Dish
Embark on a culinary adventure with this delightful Indonesian recipe for Ikan Bandeng Pesmol, a dish that marries the rich flavors of spices and coconut milk with the freshness of fish and vegetables. This aromatic dish is perfect for a family gathering or a special occasion, offering a taste of Indonesia right in your home.
Ingredients
| Ingredient | Quantity |
|---|---|
| Bandeng fish (or mackerel or goldfish) | 2 whole fish |
| Coconut milk (santan) | 1 packet (approximately 200 ml) |
| Firm tofu | 3 pieces |
| Turmeric | 2 pieces |
| Ginger | 1 small piece |
| Carrot | 1 whole |
| Cucumber | 1 whole |
| Red curly chilies | 12 pieces |
| Red bird’s eye chilies | 7 pieces |
| Garlic | 3 cloves |
| Shallots | 3 cloves |
| Candlenuts (kemiri) | 4 pieces |
| Lemongrass (sereh) | 1 stalk, bruised |
| Bay leaves | 3 leaves |
| Cooking oil | 4 tablespoons |
| Water (belimbing) | 1 glass |
| Salt | ½ tablespoon |
| MSG (micin) | ½ teaspoon |
| Sugar | 1 tablespoon |
Instructions
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Prepare the Fish: Begin by cleaning the bandeng fish thoroughly and then frying them until they are golden brown. Once cooked, set them aside.
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Blend the Spices: In a blender, combine the turmeric, ginger, red curly chilies, red bird’s eye chilies, garlic, shallots, and candlenuts. Blend until smooth, creating a fragrant spice paste.
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Sauté the Aromatics: Heat the cooking oil in a pan over medium heat. Add the spice paste along with the bruised lemongrass and bay leaves. Sauté until the mixture becomes aromatic, ensuring it does not brown excessively, which can lead to a burnt flavor.
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Combine Ingredients: Carefully add the fried fish to the pan, stirring gently to coat them in the spice mixture. Pour in the water and allow it to simmer for a few moments.
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Add Coconut Milk and Vegetables: Stir in the coconut milk, diced carrot, and sliced cucumber. Mix well to combine all ingredients.
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Season the Dish: Add MSG, salt, and sugar to the mixture, stirring gently to distribute the seasonings evenly throughout the dish.
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Simmer: Allow the dish to simmer until the liquid reduces slightly, allowing the flavors to meld beautifully into the fish. Taste and adjust the seasoning if necessary; feel free to add a pinch of salt if desired.
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Serve: Once the sauce has thickened to your liking, remove the pan from the heat. Transfer the Ikan Bandeng Pesmol to a serving dish and garnish as desired. This dish pairs beautifully with steamed rice and can be enjoyed warm.
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | Approximately 350 |
| Protein | 25g |
| Carbohydrates | 15g |
| Fat | 20g |
| Fiber | 3g |
| Sodium | 400mg |
Indulge in the vibrant and rich flavors of Ikan Bandeng Pesmol, a dish that not only satisfies the palate but also brings a touch of Indonesian heritage to your dining table. Perfect for family dinners or as an impressive dish to share with friends, this recipe is sure to become a favorite in your culinary repertoire!
