Indonesian Spiced Gurame in Coconut Milk

Pesmol Gurame (Gurame in Coconut Milk)

Experience the rich flavors of traditional Indonesian cuisine with this delectable Pesmol Gurame. This recipe highlights the succulent gurame fish cooked in a fragrant coconut milk sauce with a blend of aromatic spices. Perfect for a cozy meal or special gathering, Pesmol Gurame combines crispy fish with a creamy, spiced sauce that will tantalize your taste buds. Follow these steps to create a dish that’s both comforting and exquisite.

Ingredients:

• 1 whole gurame fish, cut into 5 pieces
• 2 limes, juiced
• 1 can (65ml) coconut milk (Santan Kara)
• 10 shallots
• 10 cloves garlic
• 2 candlenuts
• 5 cm ginger
• 5 cm turmeric
• 1 teaspoon whole or ground coriander
• 3 cm galangal, crushed
• 2 stalks lemongrass, cut into 2-inch pieces and smashed
• 5 kaffir lime leaves
• 5 bay leaves
• 3 scallions, sliced
• Salt to taste
• Sugar to taste
• 1 packet of seasoning (Masako/Royco) (optional)

Instructions:

1. Prepare the Fish:

   • Clean the gurame fish pieces thoroughly and rub them with lime juice and salt. Let it marinate for 15 minutes to absorb the flavors.

2. Fry the Fish:

   • After marinating, fry the fish pieces in hot oil until they are crispy and golden brown. Remove and set aside.

3. Make the Spice Paste:

   • In a blender or food processor, combine shallots, garlic, candlenuts, ginger, turmeric, and coriander. Blend until you have a smooth paste.

4. Cook the Spice Paste:

   • Heat a little oil in a pan over medium heat. Add the spice paste and sauté until it becomes aromatic and the oil starts to separate from the paste.

5. Prepare the Sauce:

   • Add the kaffir lime leaves, bay leaves, galangal, and lemongrass to the pan. Stir well to incorporate. Season with salt, sugar, and optional seasoning mix (Masako/Royco). Pour in a little water if needed.

6. Add the Coconut Milk:

   • Pour in the coconut milk and stir well. Bring the mixture to a gentle boil, allowing the flavors to meld together. Taste and adjust the seasoning if necessary.

7. Combine Fish and Sauce:

   • Gently add the fried fish pieces into the sauce, stirring carefully to coat the fish without breaking it. Let it simmer for a few minutes to allow the fish to absorb the flavors.

8. Finish and Serve:

   • Just before turning off the heat, sprinkle the sliced scallions over the dish. Serve the Pesmol Gurame warm, garnished with crispy fried shallots if desired.

Enjoy this comforting and flavorful Pesmol Gurame as a delightful centerpiece for your next meal. Its blend of spices and creamy coconut sauce will surely make it a favorite in your culinary repertoire.