Savory Pomfret in Aromatic Kencur Coconut Sauce

Bawal Bumbu Kencur: A Flavorful Indonesian Dish

Bawal Bumbu Kencur is a delightful Indonesian dish that beautifully marries the flavors of fresh fish with a rich blend of aromatic spices. This recipe features the delicately flavored bawal (pomfret fish), marinated and cooked in a luscious sauce enriched with kencur (aromatic ginger), ginger, and a variety of other spices, delivering a taste that is both complex and comforting. Perfect for a family gathering or a special occasion, this dish is sure to impress with its vibrant flavors and appealing presentation.

Ingredients

Instructions

1. Prepare the Fish: Begin by cleaning the pomfret fish thoroughly. Once cleaned, rub the fish with lime juice and sprinkle it generously with salt. This step not only seasons the fish but also helps to enhance its flavor. Set the fish aside for about 10 to 15 minutes to allow the marinade to penetrate the flesh.

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2. Fry the Fish: In a deep frying pan, heat oil over medium heat. Once the oil is hot, gently add the marinated fish and fry until it is nearly cooked through, with a golden brown exterior. The goal is to achieve a slightly crispy texture on the outside while keeping the inside tender. Once cooked, remove the fish from the pan and set it aside on a paper towel to absorb any excess oil.

3. Prepare the Spice Paste: While the fish is frying, take the prepared spice ingredients and blend them into a smooth paste using a food processor or mortar and pestle. This spice paste is the heart of the dish, providing a robust flavor profile.

4. Sauté the Spice Paste: In the same frying pan used for the fish, drain any excess oil, leaving about 2 tablespoons. Add the spice paste to the pan and sauté it over medium heat until fragrant, usually around 2 to 3 minutes. This will help release the essential oils from the spices, creating an aromatic base for the dish.

5. Create the Sauce: After the spice paste has cooked and become fragrant, add the water, kaffir lime leaves, bay leaves, lemongrass, and bird’s eye chilies to the pan. Stir well to combine all the ingredients and bring the mixture to a gentle simmer.

6. Add Coconut Milk: Once the mixture is simmering, pour in the coconut milk and stir. Allow the sauce to simmer gently for about 10 minutes, allowing the flavors to meld together. Taste and adjust the seasoning with salt and sugar as needed to achieve a balanced flavor.

7. Combine Fish and Sauce: Carefully place the fried fish back into the pan, spooning the sauce over it. Allow the fish to simmer in the sauce for an additional 5 minutes to absorb the flavors and heat through.

8. Serve: Once the fish is well coated in the aromatic sauce and heated through, it’s time to serve! Carefully transfer the fish onto a serving plate, spooning over any remaining sauce. This dish pairs wonderfully with steamed rice and a side of fresh vegetables, creating a complete and satisfying meal.

Nutritional Information (per serving)

Conclusion

Bawal Bumbu Kencur is not only a delicious representation of Indonesian culinary traditions but also a vibrant dish that showcases the balance of flavors typical of the region. The combination of aromatic spices, fresh fish, and creamy coconut milk creates a symphony of taste that is sure to delight your family and friends. This recipe not only highlights the essence of home cooking but also invites you to explore the rich heritage of Indonesian cuisine in your kitchen. Enjoy this wonderful dish, and may it bring warmth and joy to your dining table!