Pesmol Ikan Nila: A Delightful Indonesian Fish Dish
Pesmol Ikan Nila is a vibrant and aromatic Indonesian dish that features the delicious tilapia fish, known as “ikan nila,” which is lovingly prepared with a medley of spices and fresh herbs. This recipe not only brings the flavors of Indonesia to your kitchen but also embodies the essence of love through its hearty and satisfying presentation. Perfect for gatherings or a cozy dinner at home, this dish is sure to impress.
Ingredients and Nutritional Information
| Ingredient | Quantity |
|---|---|
| Tilapia fish (Ikan Nila) | 2 medium fillets |
| Turmeric (Kunyit) | 1 tablespoon |
| Shallots (Bawang Merah) | 4, peeled |
| Garlic (Bawang Putih) | 3 cloves, peeled |
| Red chili (Cabe Merah) | 2, seeds removed |
| Bird’s eye chili (Rawit Merah) | 3, to taste |
| Basil (Kemangi) | 1 cup, torn |
| Green tomatoes (Tomat Ijo) | 2, quartered |
| Salt (Garam) | 1 teaspoon |
| Sugar (Gula) | 1 teaspoon |
| Seasoning (Bumbu Penyedap) | 1 teaspoon |
| Bay leaves (Daun Salam) | 2 leaves |
| Lemongrass (Sereh) | 1 stalk, bruised |
| Cooking oil | For frying |
| Water | As needed |
Preparation Steps
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Fry the Fish: Begin by heating oil in a deep frying pan over medium heat. Carefully add the tilapia fillets to the hot oil, frying them until they are golden brown and crispy. Once done, remove the fish from the pan and place it on a plate lined with paper towels to drain any excess oil.
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Prepare the Spice Paste: In a mortar and pestle or food processor, combine the red chili, bird’s eye chili, shallots, garlic, and turmeric. Grind or blend these ingredients into a smooth paste, allowing the vibrant colors and fragrant aromas to emerge.
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Cook the Spice Mixture: In a separate pan, heat a generous amount of cooking oil over medium heat. Once hot, add the ground spice paste along with the bay leaves and bruised lemongrass. Stir continuously until the mixture is aromatic and cooked through, usually taking about 3-5 minutes.
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Add Water: After the spices are well-cooked, pour in enough water to create a sauce, adjusting the quantity based on your desired consistency. Bring this mixture to a gentle simmer.
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Combine the Fish with the Sauce: Gently add the fried tilapia to the simmering sauce, allowing it to absorb the delicious flavors. Cook for an additional 5-7 minutes, ensuring the fish is well-coated and infused with the spice mixture.
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Finish with Fresh Ingredients: Just before removing the dish from heat, add the torn basil leaves and quartered green tomatoes. This will add a fresh, vibrant touch to the dish. Stir gently and allow them to soften slightly without overcooking.
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Serve and Enjoy: Carefully transfer the Pesmol Ikan Nila to a serving platter. This dish is best enjoyed warm, accompanied by steamed rice and perhaps a side of fresh vegetables.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 250-300 |
| Protein | 25 g |
| Fat | 15 g |
| Carbohydrates | 8 g |
| Fiber | 2 g |
| Sodium | 300 mg |
This delightful Pesmol Ikan Nila recipe brings together the rich flavors of Indonesian cuisine with the fresh vibrancy of herbs and spices, creating a dish that is not only satisfying but also visually stunning. It’s a perfect example of how food can bring people together, making every meal an opportunity to express love and care. Enjoy your culinary adventure and happy cooking! 🌟
