Gurame Pesmol: A Flavorful Indonesian Delight
Ingredients:
- 1 kg gurame fish (gurame)
- 200 ml coconut milk (from half a coconut)
- 3 shallots
- 3 cloves garlic
- 2 candlenuts
- 1 teaspoon black pepper
- 1 lemongrass stalk
- 5 red curly chilies
- 1 thumb-sized piece of turmeric
- 1 thumb-sized piece of ginger
- A piece of galangal
- Green onions (to taste)
- Green bird’s eye chilies (to taste)
- 1 tomato, cut into 5 wedges
- 1 cucumber, seeds removed and cut into finger-length strips
- 1/2 bunch of young Thai basil
- Salt (to taste)
- Oil for frying and sautéing
Instructions:
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Prepare the Fish: Heat oil in a pan until it is hot. Fry the gurame fish until it turns golden brown, taking care not to overcook it. Remove from oil and drain.
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Blend the Spices: In a blender or food processor, combine shallots, garlic, black pepper, red chilies, galangal, ginger, candlenuts, and turmeric. Blend into a smooth paste.
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Sauté the Spices: Heat a small amount of oil in a pan. Add the spice paste along with the crushed lemongrass stalk and green onions. Sauté until fragrant.
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Add Coconut Milk: Pour the coconut milk into the pan with the sautéed spices. Stir well and cook until it starts to simmer. Add salt to taste and adjust seasoning as needed.
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Combine Ingredients: Gently add the fried gurame fish to the pan. Stir to coat the fish with the coconut milk and spice mixture.
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Add Vegetables: Incorporate the green bird’s eye chilies, Thai basil leaves, tomato wedges, and cucumber strips. Mix everything together and let it cook for a few more minutes until the flavors meld.
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Serve: Once the vegetables have softened slightly and the flavors have combined, remove from heat. Serve the Gurame Pesmol hot, and enjoy this flavorful Indonesian dish!
This recipe highlights the delicate flavors of gurame fish combined with a rich, aromatic coconut milk sauce and a delightful blend of spices. It makes for an exquisite meal that is both flavorful and satisfying.
