Pesmol Gurame: A Delicious Indonesian Fish Dish
Pesmol Gurame is a beloved Indonesian recipe featuring the exquisite gurame fish, known for its rich flavor and tender texture. This dish combines fragrant spices and fresh ingredients, resulting in a meal that is sure to please the whole family. Follow the detailed instructions below to create this culinary delight.
Ingredients
| Ingredient | Quantity |
|---|---|
| Gurame Fish | 1 kg |
| Cenceman Seasoning: | |
| – Shallots | 4 pieces |
| – Garlic | 5 cloves |
| – Candlenuts | 1 teaspoon |
| – Ginger | 1 piece (2 inches) |
| – Turmeric | 1 piece (2 inches) |
| – Salt | To taste |
| Ground Spices: | |
| – Shallots | 10 pieces |
| – Garlic | 8 cloves |
| – Turmeric | 1 piece (2 inches) |
| – Ginger | 1 piece (2 inches) |
| – Coriander | 1 tablespoon |
| – Pepper | 8 pieces |
| – Candlenuts | 8-10 pieces |
| – Brown Sugar | To taste |
| – Salt | To taste |
| – Lemongrass | 2 stalks (smashed) |
| – Bay Leaves | 3 leaves |
| – Kaffir Lime Leaves | 5 leaves |
| – Water | 400 ml (adjust as needed) |
| – Galangal | 1 piece (optional) |
| – Red Chili Peppers | 2 large (split and seeded) |
| – Green Onions | Chopped diagonally |
| РCooking Oil | For saut̩ing |
Nutritional Information (per serving, estimated)
| Nutrient | Amount |
|---|---|
| Calories | 350 |
| Protein | 30 g |
| Fat | 20 g |
| Carbohydrates | 10 g |
| Fiber | 2 g |
| Sodium | 500 mg |
Instructions
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Prepare the Cenceman Seasoning: Begin by blending the cenceman seasoning ingredients: shallots, garlic, candlenuts, ginger, turmeric, and salt until smooth. This mixture will form a flavorful marinade for the fish.
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Marinate the Fish: Clean and cut the gurame fish into manageable pieces, then coat them thoroughly with the cenceman seasoning. Allow the fish to marinate for about 15 minutes to absorb the flavors.
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Fry the Fish: Heat cooking oil in a frying pan over medium heat. Once the oil is hot, carefully place the marinated fish pieces into the pan. Fry them until golden brown and cooked through, which usually takes about 5-7 minutes on each side. Once cooked, remove the fish from the pan and set it aside on a plate lined with paper towels to absorb excess oil.
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Sauté the Ground Spices: In the same pan, add a bit more oil if needed. Sauté the ground spices (shallots, garlic, turmeric, ginger, coriander, pepper, and candlenuts) until they release a fragrant aroma, about 3-5 minutes. Be careful not to let them burn.
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Add Aromatics: To the sautéed spices, add the bay leaves, lemongrass, kaffir lime leaves, and brown sugar. Continue to cook for a few more minutes until the spices are fragrant.
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Incorporate the Vegetables: Next, add the sliced red chili peppers and chopped green onions to the pan. Cook for an additional minute to soften the vegetables slightly.
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Simmer with Water: Pour in the water, bringing the mixture to a boil. Once it reaches a boil, gently add the fried fish to the pan. Sprinkle salt and taste to adjust the seasoning as needed.
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Cook and Reduce: Allow the fish to simmer in the sauce for about 10-15 minutes, or until the sauce thickens and the flavors meld together. Keep an eye on the pan and stir occasionally to prevent sticking.
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Finish the Dish: Once the sauce has thickened and the fish is well-coated, remove the pan from heat. For an added touch, garnish the dish with fried shallots and fresh tomatoes, which have been seeded and chopped.
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Serve: Enjoy your Pesmol Gurame hot with steamed rice and your choice of sides. This dish is not only a treat for your taste buds but also a wonderful addition to any family gathering or celebration.
Final Thoughts
Pesmol Gurame is a delightful Indonesian dish that combines the freshness of the gurame fish with an array of spices, creating a unique flavor profile that is both savory and aromatic. This recipe is perfect for introducing your family to new tastes while ensuring that every bite is packed with love and care. Happy cooking, and enjoy sharing this delightful meal with your loved ones!
