Pesmol Mackerel: A Delicious Indonesian Delight

Pesmol Mackerel is a vibrant and flavorful dish that showcases the rich culinary heritage of Indonesia. This recipe features fresh mackerel, infused with a fragrant spice mix, and is perfect for serving with steamed rice or as part of a festive meal. Let’s explore how to create this delightful dish with ease and satisfaction.

Ingredients

For the Fish:

• 350 grams fresh mackerel, cut into 5 pieces
• Oil, for frying

For the Spice Paste:

• 4 curly red chilies
• 8 shallots
• 4 cloves garlic
• 3 cm ginger
• 3 cm turmeric
• 1/2 teaspoon black peppercorns
• 3 candlenuts
• 5 tablespoons oil, for sautéing

Aromatics:

• 1 stalk lemongrass, bruised
• 3 cm galangal, bruised
• 6 bird’s eye chilies
• 2 bay leaves
• 6 kaffir lime leaves
• 200 ml water
• 1 large tomato, cut into eighths
• 1 spring onion, chopped

Seasoning:

• 2 tablespoons tamarind water
• 1/2 teaspoon salt
• 1 tablespoon sugar

Preparation Steps

1. Prepare the Mackerel: Begin by cutting the fresh mackerel into five pieces. Rinse thoroughly under running water, then heat a sufficient amount of oil in a pan until hot. Fry the mackerel pieces until they are fully cooked and golden brown, ensuring a delightful crispness. Once done, remove the fish from the oil and allow them to drain on paper towels.

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2. Make the Spice Paste: In a blender or food processor, combine the curly red chilies, shallots, garlic, ginger, turmeric, black peppercorns, and candlenuts. Blend until you achieve a smooth paste. This aromatic mixture will be the heart of your Pesmol.

3. Sauté the Spice Paste: Heat a clean wok or pan over medium heat and add the five tablespoons of oil for sautéing. Once the oil is hot, add the ground spice paste. Sauté the mixture until it releases a wonderful aroma, allowing the flavors to bloom beautifully.

4. Add Aromatics: Once the paste is fragrant, introduce the bruised lemongrass, galangal, bay leaves, and kaffir lime leaves. Stir these into the spice mixture to infuse the dish with depth and complexity.

5. Combine the Fish: Carefully add the fried mackerel into the wok, gently mixing to coat the fish with the spice paste. Pour in the water and reduce the heat to low. Add the bird’s eye chilies for an extra kick.

6. Season the Dish: Sprinkle in the salt and sugar, adjusting the taste to your preference. Bring the mixture to a gentle boil, allowing the flavors to meld together beautifully.

7. Finish with Vegetables: Once boiling, add the tamarind water, followed by the tomato wedges and chopped spring onion. Stir well, cooking on low heat until the tomatoes soften and release their juices, which will create a luscious sauce.

8. Serve: After the tomatoes have wilted, remove the pan from heat. Your Pesmol Mackerel is now ready to be served! This dish pairs wonderfully with steamed rice and can be enjoyed warm or at room temperature.

Enjoying Your Pesmol Mackerel

Pesmol Mackerel is not just a meal; it’s a celebration of flavors and textures that embodies the spirit of Indonesian cooking. The combination of spices and fresh ingredients creates a harmonious dish that is sure to impress family and friends alike. Enjoy this delightful recipe and bring a touch of Indonesian cuisine into your kitchen!