Pesmol Gurame (Gurame in Coconut Milk Sauce)
Indulge in the delicious flavors of Pesmol Gurame, a traditional Indonesian dish that showcases the rich taste of gurame (gourami fish) cooked in a fragrant coconut milk sauce, complemented by aromatic spices and fresh herbs. This recipe is perfect for family gatherings or a special dinner, and it beautifully captures the essence of Indonesian cuisine.
Ingredients
To prepare Pesmol Gurame, you will need the following ingredients:
| Ingredient | Quantity |
|---|---|
| Gurame fish (cut into 5 pieces) | 1 whole (about 1.5 kg) |
| Lime (juiced) | 2 fruits |
| Coconut milk (Kara brand, 65ml) | 1 package |
| Shallots | 10 cloves |
| Garlic | 10 cloves |
| Candlenuts (kemiri) | 2 nuts |
| Ginger (sliced) | 5 cm |
| Turmeric (sliced) | 5 cm |
| Coriander (whole or ground) | 1 teaspoon |
| Galangal (bruised) | 3 cm |
| Lemongrass (cut and bruised) | 2 stalks |
| Kaffir lime leaves | 5 leaves |
| Salam leaves (Indonesian bay leaves) | 5 leaves |
| Scallions (chopped) | 3 stalks |
| Salt | To taste |
| Sugar | To taste |
| Masako or Royco seasoning (optional) | 1 packet |
Instructions
Follow these steps to create a flavorful Pesmol Gurame:
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Prepare the Fish: Start by thoroughly washing the pieces of gurame. Then, rub them with lime juice and salt, and let them marinate for about 15 minutes to enhance their flavor.
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Fry the Fish: After marinating, heat oil in a pan and fry the gurame pieces until they are golden brown and crispy. Once cooked, remove them from the pan and set them aside.
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Make the Spice Paste: In a blender or food processor, combine the shallots, garlic, candlenuts, ginger, turmeric, and coriander. Blend until you achieve a smooth paste.
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Sauté the Spices: In the same pan used for frying the fish, add a bit more oil if necessary. Sauté the spice paste over medium heat until it becomes fragrant. Then, add the kaffir lime leaves, salam leaves, bruised galangal, lemongrass, salt, and sugar. Stir well to combine.
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Add Coconut Milk: Pour in the coconut milk and a splash of water, stirring gently. Bring the mixture to a boil while tasting and adjusting the seasoning as needed.
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Combine Fish and Sauce: Carefully add the fried gurame pieces into the sauce, ensuring they are well-coated. Cook for a few minutes to allow the flavors to meld.
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Finish and Serve: Just before serving, sprinkle the chopped scallions over the top for a fresh touch. Serve the Pesmol Gurame hot, garnished with crispy fried shallots if desired.
This delightful dish pairs beautifully with steamed rice and your favorite vegetables, creating a complete and satisfying meal. Enjoy the rich flavors of Pesmol Gurame and the warmth of home-cooked Indonesian cuisine!
Nutritional Information (per serving, approximate)
| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Protein | 30 g |
| Carbohydrates | 10 g |
| Fat | 22 g |
| Fiber | 1 g |
| Sodium | 600 mg |
| Sugar | 2 g |
This recipe not only captures the essence of Indonesian culinary traditions but also creates a dish that is perfect for sharing with loved ones, making every meal a delightful experience. Enjoy your cooking!
