Gurame Pesmol: A Flavorful Indonesian Delight
Gurame Pesmol is a traditional Indonesian dish known for its rich and aromatic flavors. Featuring fried gurame fish smothered in a creamy coconut sauce and complemented by fresh vegetables, this recipe is perfect for family gatherings or special occasions. Prepare to indulge in the delightful blend of spices and herbs that bring this dish to life.
Ingredients
| Ingredient | Quantity |
|---|---|
| Gurame fish (ikan gurame) | 1 kg |
| Coconut milk (santan) | 200 ml (from half a coconut) |
| Shallots (bawang merah) | 3 cloves |
| Garlic (bawang putih) | 3 cloves |
| Candlenuts (kemiri) | 2 pieces |
| Black pepper (lada) | 1 teaspoon |
| Lemongrass (serai) | 1 stalk, crushed |
| Red curly chilies (cabai merah keriting) | 5 pieces |
| Turmeric (kunyit) | 1 finger-sized piece |
| Ginger (jahe) | 1 finger-sized piece |
| Galangal (laos) | 1 small piece (optional) |
| Green onions (daun bawang) | To taste |
| Green bird’s eye chili (cabe rawit hijau) | To taste |
| Tomato | 1, cut into 5 pieces |
| Cucumber (timun) | 1, seeds removed and cut into finger-length pieces |
| Young basil leaves (kemangi) | ½ bunch, young leaves only |
| Salt | To taste |
| Cooking oil | For frying and sautéing |
Instructions
| Step | Description |
|---|---|
| 1 | Prepare the Fish: Heat oil in a frying pan over medium heat. Fry the gurame fish until golden brown, ensuring they are cooked through but not overly dry. Remove and drain on paper towels. |
| 2 | Make the Spice Paste: In a blender or food processor, combine shallots, garlic, black pepper, red chilies, galangal, ginger, candlenuts, and turmeric. Blend until smooth. |
| 3 | Sauté the Aromatics: In a pan, heat a little oil over medium heat. Add the ground spice paste, crushed lemongrass, and sliced green onions. Sauté until fragrant and the mixture is well combined. |
| 4 | Prepare the Coconut Sauce: Pour the coconut milk into the sautéed spice mixture. Stir well and bring to a gentle boil. Add salt to taste and adjust seasoning if necessary. |
| 5 | Combine the Ingredients: Add the fried gurame fish into the coconut sauce, gently mixing to coat the fish with the sauce. |
| 6 | Add Fresh Vegetables: Incorporate the green bird’s eye chili, basil leaves, tomatoes, and cucumber. Gently stir to combine and allow the flavors to meld for a few minutes. |
| 7 | Serve: Remove from heat and transfer to a serving platter. Enjoy your Gurame Pesmol warm, ideally accompanied by steamed rice for a complete meal. |
Nutritional Information
| Nutrient | Amount per Serving (Approx.) |
|---|---|
| Calories | 450 |
| Protein | 30 g |
| Total Fat | 30 g |
| Saturated Fat | 10 g |
| Carbohydrates | 20 g |
| Fiber | 5 g |
| Sugar | 2 g |
| Sodium | 300 mg |
Final Thoughts
This Gurame Pesmol is not just a meal; it is an experience, capturing the essence of Indonesian cuisine with every bite. The combination of fried fish, rich coconut sauce, and fresh vegetables makes it a hearty dish that will impress your family and friends. Serve it at your next gathering and enjoy the vibrant flavors that make this dish a beloved favorite in many households. Enjoy your culinary journey with Gurame Pesmol!
