Pesmol Ikan Patin: A Delightful Indonesian Dish
Pesmol Ikan Patin is a vibrant Indonesian fish dish that tantalizes the taste buds with its aromatic blend of spices and coconut milk, creating a dish that’s not only flavorful but also visually appealing. The preparation is straightforward, making it perfect for both novice and seasoned cooks. Let’s dive into this delightful recipe that promises to bring a taste of Indonesia to your kitchen!
Ingredients
| Ingredient | Quantity |
|---|---|
| Fresh Patin Fish | 1 kg |
| Shallots | 7 cloves |
| Garlic | 3 cloves |
| Turmeric | 1 small piece |
| Ginger | A small piece |
| Coriander | 1 tablespoon |
| Calamondin Lime | 2 fruits |
| Kaffir Lime Leaves | 3 leaves |
| Lemongrass (smashed) | 2 stalks |
| Cooking Oil | 3 tablespoons |
| Kara Coconut Milk | ½ package |
| Salt | To taste |
| Water | As needed |
| Flavoring Agent | To taste |
| Brown Sugar | To taste |
| White Sugar | To taste |
| Bird’s Eye Chili (optional) | To taste |
Instructions
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Prepare the Fish: Begin by cleaning the fresh Patin fish thoroughly. Once cleaned, coat the fish with the juice of calamondin lime. Let it marinate for a few moments to infuse some citrusy flavor into the fish.
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Make the Spice Paste: In a blender or mortar and pestle, combine the shallots, garlic, coriander, ginger, and turmeric. Blend or grind until you achieve a smooth paste, which will be the base of your dish.
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Sauté the Spices: Heat the cooking oil in a large pan over medium heat. Once the oil is hot, add the spice paste and the smashed lemongrass. Sauté the mixture until it becomes fragrant, which should take about 2-3 minutes.
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Simmer the Sauce: After the spices have cooked, pour in enough water to create a sauce, and add salt, brown sugar, white sugar, and kaffir lime leaves. Allow the mixture to come to a boil, stirring occasionally to ensure the flavors meld.
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Add Coconut Milk: Once the sauce is boiling, reduce the heat to low and stir in the Kara coconut milk. Mix well and taste the sauce, adjusting the seasoning with salt, sugar, or a splash of lime juice as desired.
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Cook the Fish: Gently place the marinated Patin fish into the simmering sauce. Cover the pan and let it cook for approximately 20 minutes, allowing the fish to absorb all the wonderful flavors of the sauce. If you enjoy a bit of heat, feel free to add some sliced bird’s eye chili at this stage.
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Final Touches: After 20 minutes, check that the fish is fully cooked and that the sauce has thickened slightly. The fish should be tender and the flavors well integrated.
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Serve: Carefully transfer the cooked fish to a serving platter, spooning some of the sauce over the top. This dish is best enjoyed with a side of steamed rice to soak up all the delicious flavors.
Nutritional Information
| Nutritional Element | Amount per Serving |
|---|---|
| Calories | Approximately 350 |
| Protein | 25g |
| Fat | 20g |
| Carbohydrates | 10g |
| Fiber | 2g |
| Sugar | 5g |
| Sodium | 300mg |
Tips for Preparation:
- Fish Alternatives: If Patin fish is unavailable, feel free to substitute with other firm white fish such as tilapia or catfish.
- Adjusting Spice Levels: Customize the heat of this dish by adjusting the amount of bird’s eye chili according to your preference.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop.
Conclusion
Pesmol Ikan Patin is a culinary gem that showcases the vibrant flavors of Indonesian cuisine. With its aromatic spices and creamy coconut sauce, this dish is sure to impress your family and friends. So gather your ingredients, embrace the cooking process, and enjoy the delightful journey of creating this exotic dish. Happy cooking, and selamat mencoba (happy trying)!
