Pesmol Ikan Mas ala Umi Hanhan
Pesmol Ikan Mas is a delightful Indonesian dish that showcases the unique flavors of the region, blending aromatic herbs and spices with the fresh taste of fish. This recipe brings a wonderful depth of flavor, making it perfect for a family meal or a gathering.
Ingredients
| Ingredient | Quantity |
|---|---|
| Ikan mas (carp) | 1 kg |
| Daun salam (bay leaves) | 3 sheets |
| Daun jeruk (lime leaves) | 3 sheets |
| Serai (lemongrass), bruised | 1 stalk |
| Lengkuas (galangal), bruised | 1 piece |
| Cabe rawit merah (bird’s eye chili) | 4 pieces |
| Air matang (cooked water) | 3 glasses (about 750 ml) |
Ground Spice Mixture
| Spice | Quantity |
|---|---|
| Jahe (ginger) | 1 piece |
| Kunyit (turmeric) | 3 pieces |
| Bawang putih (garlic) | 7 cloves |
| Bawang merah (shallots) | 6 cloves |
| Kemiri (candlenuts), fried | 3 pieces |
| Ketumbar bubuk (ground coriander) | 1 tsp |
| Lada bubuk (ground pepper) | ½ tsp |
| Gula pasir (granulated sugar) | 1 ½ tbsp |
| Garam (salt) | 1 tbsp |
| Kaldu bubuk (seasoning powder) | 1 packet (Royco) |
| Sasa seasoning (optional) | ½ tsp |
Instructions
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Prepare the Fish: Begin by thoroughly washing the ikan mas (carp), ensuring that all internal organs are removed and the fish is clean.
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Marinate the Fish: In a bowl, coat the cleaned fish with the yellow seasoning blend (bumbu kuning). Allow it to marinate for about 30 minutes to enhance its flavor.
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Fry the Fish: In a hot frying pan, add a bit of oil and fry the marinated fish until golden brown. Once done, set the fried fish aside on a plate.
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Blend the Spice Mixture: In a blender, combine the ginger, turmeric, garlic, shallots, and fried candlenuts, and blend until smooth.
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Sauté the Spices: In a large pot or skillet, heat some oil and sauté the blended spice mixture along with the bay leaves, lime leaves, bruised lemongrass, and galangal until fragrant.
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Add Seasoning: Sprinkle in the salt, Sasa (if using), seasoning powder, and sugar, stirring to combine. Cook the mixture until it is well integrated and aromatic.
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Add Water: Pour in the 3 glasses of cooked water, bringing the mixture to a boil. Allow it to simmer for a few minutes.
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Combine with Fish: Gently add the fried ikan mas into the pot, ensuring they are well coated with the flavorful broth. Let it simmer until the liquid reduces slightly and thickens.
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Final Touch: Once the broth has reduced to your desired consistency, remove from heat. Taste the broth before adding the fish to adjust seasoning if necessary.
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Serve: Transfer the Pesmol Ikan Mas to a serving dish, garnishing with fresh herbs if desired, and serve warm with steamed rice.
Enjoy your delicious Pesmol Ikan Mas ala Umi Hanhan, a dish that beautifully encapsulates the essence of Indonesian cuisine!
