Title: Pesmol Ikan Kembung
Ingredients:
- 5 mackerel fish (ikan kembung)
- 5 curly red chilies (cabe keriting)
- 5 bird’s eye chilies (cabe rawit setan)
- 2 bay leaves (daun salam)
- 2 kaffir lime leaves (daun jeruk) – optional
- 1 piece of galangal (lengkuas)
- 1 stalk of lemongrass (sereh)
- Salt – to taste
- Sugar – to taste
- 1 tomato
Ground Spices:
- 5 curly red chilies (cabe keriting), can be pounded or sliced
- 7 shallots (bawang merah)
- 2 cloves of garlic (bawang putih)
- 1 piece of turmeric (kunyit)
- 1 piece of ginger (jahe)
- 3 candlenuts (kemiri)
Preparation Steps:
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Prepare the Fish:
- Clean the mackerel fish thoroughly, removing the entrails. Rinse well.
- Rub the fish with salt and a squeeze of lime juice to eliminate any fishy odor. Let it sit for about 10 minutes.
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Fry the Fish:
- Fry the mackerel fish until they are slightly crispy. Set aside.
-
Prepare the Spices:
- While the fish is frying, grind the spices (curly red chilies, shallots, garlic, turmeric, ginger, and candlenuts) until they form a smooth paste.
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Cook the Spices:
- Sauté the ground spices in a pan until fragrant and the raw smell disappears.
- Add the bay leaves, kaffir lime leaves (if using), lemongrass (bruised), and galangal (bruised). Stir well.
- Add a little water to the pan and season with salt and sugar to taste. Adjust seasoning as needed.
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Combine and Cook:
- Add the fried mackerel fish to the pan. Stir gently to coat the fish with the spice mixture.
- Add the bird’s eye chilies and sliced tomato to the pan. Let it simmer for a while until the flavors meld and the fish absorbs the spices.
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Serve:
- Allow the dish to sit for a few minutes to let the flavors fully develop.
- Serve the Pesmol Ikan Kembung warm with steamed rice.
Enjoy your Pesmol Ikan Kembung, a delightful Indonesian dish that brings together the bold flavors of spices and the richness of mackerel fish. Perfect for a special family meal or to impress your guests with an authentic taste of Indonesia.
