Pesmol Ikan Mas: A Delightful Indonesian Fish Dish
Pesmol Ikan Mas is a flavorful Indonesian dish that highlights the rich taste of carp fish, complemented by aromatic spices and herbs. This traditional recipe not only tantalizes the taste buds but also brings a splash of color to your dining table. Below, you’ll find the complete list of ingredients, detailed nutritional information, and step-by-step instructions to prepare this delicious dish. Perfect for a family meal or to impress your guests, Pesmol Ikan Mas will surely become a favorite in your culinary repertoire.
Ingredients
| Ingredient | Quantity |
|---|---|
| Carp fish (Ikan Mas) | 1 kg |
| Lemongrass (Serai) | 3 stalks |
| Bay leaves (Daun Salam) | 4 leaves |
| Galangal (Lengkuas) | 2 thumb-sized pieces (one for blending, one sliced) |
| Turmeric (Kunyit) | 1 handful (skin removed) |
| Ginger (Jahe) | 4 thumb-sized pieces (skin removed) |
| Candlenuts (Kemiri) | 3 nuts |
| Shallots (Bawang Merah) | 7 cloves |
| Garlic (Bawang Putih) | 6 cloves |
| Salt | To taste |
| Sugar | To taste |
| Flavor enhancer | To taste |
| Water | As needed |
| Cooking oil | For frying |
Nutritional Information
| Nutrient | Amount per Serving (Approx.) |
|---|---|
| Calories | 300-400 kcal |
| Protein | 30 g |
| Carbohydrates | 20 g |
| Fats | 15 g |
| Fiber | 2 g |
| Sodium | Varies with added salt |
| Sugars | Varies with added sugar |
Instructions
-
Prepare the Fish: Start by thoroughly cleaning the carp fish under running water to remove any impurities. Once cleaned, heat cooking oil in a pan over medium heat. Fry the fish until it is half cooked or reaches your desired level of doneness—this could take about 5-7 minutes. The fish should develop a golden brown exterior but remain slightly tender inside. Remove from the pan and set aside.
-
-
Make the Spice Paste: In a mortar and pestle, combine the shallots, garlic, candlenuts, ginger, turmeric, and one piece of galangal. Grind these ingredients into a smooth paste. This will serve as the base for your Pesmol sauce, providing depth and flavor.
-
Sauté the Aromatics: In the same pan used for frying the fish, add a bit more oil if needed. Once the oil is hot, add the spice paste and sauté it until fragrant—approximately 3-4 minutes. The aroma of the spices should fill your kitchen, signaling that it’s time for the next step.
-
Add the Herbs: After the spices have become aromatic, add the sliced galangal, bay leaves, and lemongrass to the pan. Stir well to combine, allowing the flavors to meld together for about 2 minutes.
-
Simmer with the Fish: Pour in enough water to create a sauce, adjusting the quantity to your liking based on how saucy you want your dish. Gently place the fried fish into the pan. Season with salt, sugar, and a flavor enhancer of your choice, adjusting these to taste.
-
Taste and Cook: Allow the mixture to come to a gentle simmer. Taste and adjust the seasoning if necessary. Let it cook for about 10-15 minutes, or until the fish has absorbed the flavors of the sauce, and the water has reduced to a desirable consistency.
-
Serve: Once the sauce has thickened and the fish is thoroughly infused with flavors, remove the pan from heat. Serve your Pesmol Ikan Mas hot, garnished with fresh herbs if desired. This dish pairs beautifully with steamed rice and your favorite vegetable sides.
Conclusion
Pesmol Ikan Mas is not just a dish; it’s a celebration of flavors and traditions that you can bring into your home. With its vibrant colors and aromatic spices, it is sure to be a hit at any gathering. Enjoy crafting this recipe that embodies the heart of Indonesian cuisine, and don’t hesitate to experiment with the spices to make it your own! Bon appétit!
