PesMol Tenggiri: A Fragrant Indonesian Tenggiri Fish Dish
Ingredients:
- 1/2 kg tenggiri (mackerel) – cut into pieces and marinated with salt and lime juice
- 2 stalks lemongrass – bruised
- 2 segments galangal – bruised
- 6 kaffir lime leaves
- 15 red chilies – whole
- Sugar – to taste
- Salt – to taste
- Totole (a type of seasoning powder) – to taste
- Lime juice – to taste
- For the spice paste:
- 8 shallots
- 5 garlic cloves
- 2 segments ginger
- 6 candlenuts
- 2 segments turmeric
Instructions:
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Prepare the Fish: Begin by frying the marinated tenggiri pieces in hot oil until they are crispy and golden brown. Once done, drain the excess oil and set aside.
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Cook the Spice Paste: In a pan, heat a bit of oil and sauté the ground spice paste until it becomes fragrant and aromatic.
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Add Aromatics: To the pan, add the bruised galangal, lemongrass, and kaffir lime leaves. Stir and cook until the mixture becomes aromatic.
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Incorporate Liquids: Pour in half a cup of water and stir the mixture well.
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Season: Add sugar, salt, and Totole seasoning according to your taste. Adjust the sourness with lime juice as desired.
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Flavor Test: Taste the sauce and adjust the seasoning if necessary.
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Add Chilies: Drop in the whole red chilies and let them cook in the sauce.
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Combine Fish and Sauce: Once the sauce starts to simmer, gently add the fried tenggiri pieces into the pan. Allow it to cook together until the flavors meld and the sauce thickens slightly.
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Serve: Transfer the dish to a serving platter and serve hot with steamed rice, fried tofu and tempeh, and a side of vegetable soup. For an extra burst of flavor, lightly crush the whole chilies on top of the fish just before serving.
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Enjoy: This dish is incredibly aromatic and delicious, guaranteed to leave you craving more.
Serve with warm rice, fried tofu and tempeh, and a side of vegetable soup for a truly satisfying meal. Enjoy the explosion of flavors as the whole red chilies are gently crushed over the top of the dish, enhancing its already irresistible aroma.
