Pesmol Ikan Kembung Banjar: A Delightful Indonesian Fish Dish
Discover the vibrant flavors of Indonesia with this delicious recipe for Pesmol Ikan Kembung Banjar, a traditional fish dish renowned for its aromatic spices and tangy essence. The recipe uses mackerel (ikan kembung) as its main ingredient, paired with a medley of fresh herbs and spices to create a savory and slightly tangy sauce that enhances the natural flavors of the fish.
Ingredients:
- 2 mackerel (ikan kembung banjar): Cleaned and scaled
- 5 shallots (bawang merah)
- 2 garlic cloves (bawang putih)
- 4 candlenuts (kemiri)
- 3 cm turmeric (kunir), peeled and lightly roasted
- 1 stalk lemongrass (serai), bruised
- 2 cm ginger (jahe)
- 1 thumb-sized piece of galangal (laos), bruised
- To taste: Red curly chili (cabe merah keriting)
- To taste: Bird’s eye chili (cabe rawit)
- Salt and sugar to taste
- 1 teaspoon vinegar (cuka makan), or tomato if preferred
- 1 bay leaf (daun salam)
- 1 kaffir lime leaf (daun jeruk)
- Juice of 1 lime (jeruk nipis)
- To taste: Ground black pepper (lada bubuk)
- Cooking oil for frying
Instructions:
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Prepare the Fish: Begin by cleaning the mackerel thoroughly. Rub the fish with salt and lime juice to eliminate any fishy odor. Alternatively, you can use instant fish seasoning if preferred. Set the prepared fish aside.
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Fry the Fish: Heat some oil in a frying pan and fry the fish until they are golden brown and crispy. Remove the fish from the pan and drain on paper towels. Set aside.
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Make the Spice Paste: Using a blender or mortar and pestle, grind the shallots, garlic, candlenuts, roasted turmeric, ginger, a portion of the bird’s eye chilies, and red curly chilies into a smooth paste. If using a blender, add a little oil to help blend the ingredients effectively.
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Cook the Spice Paste: Heat a little oil in a large pan or wok. Add the ground spice paste and sauté until fragrant and the oil starts to separate from the paste.
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Add Aromatics: Incorporate the bay leaf, bruised lemongrass, kaffir lime leaf, and bruised galangal into the pan. Stir to combine with the spice paste.
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Season the Sauce: Add sliced red curly chilies and adjust the seasoning with salt, sugar, and ground black pepper to taste. If desired, add vinegar or a splash of tomato for a hint of tanginess. Stir well to ensure all the flavors meld together.
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Combine Fish and Sauce: Gently add the fried mackerel to the pan, ensuring that the fish is well coated with the spice mixture. Stir gently to avoid breaking the fish pieces.
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Finish and Serve: Allow the fish to cook in the sauce for a few minutes so that it absorbs the flavors. Once done, garnish with fresh lime juice and serve hot with steamed rice.
Enjoy this flavorful Pesmol Ikan Kembung Banjar, a dish that perfectly balances spice, tanginess, and the rich taste of mackerel, bringing a touch of Indonesian cuisine to your table.
