Pesmol Ikan Mas: A Flavorful Indonesian Delight

Embark on a culinary journey with Pesmol Ikan Mas, a traditional Indonesian dish that beautifully marries the tender flavors of fish with an aromatic medley of spices. This vibrant recipe not only showcases the essence of Indonesian cuisine but also brings a touch of warmth to your dining table. Perfect for family gatherings or an intimate meal, let’s dive into the ingredients and steps to create this delightful dish.

Ingredients

For the Fish

• 6 Whole Carp (Ikan Mas)
• Oil for frying

For the Spice Paste

• 6 Shallots (Bawang Merah)
• 4 Garlic Cloves (Bawang Putih)
• 4 Roasted Candlenuts (Kemiri)
• Turmeric (Kunyit) – roasted
• Coriander (Ketumbar)
• Ginger (Jahe)

Other Ingredients

• 1 Bay Leaf (Daun Salam)
• 1 Kaffir Lime Leaf (Daun Jeruk)
• 1 Lemongrass (Sereh)
• 1 Tomato, cut into 8 wedges
• 1 Scallion (Daun Bawang)
• Red Chili Peppers (Rawit Merah)
• Red Chilies (Cabe Merah/Ketiring)
• Green Chilies (Cabe Hijau)
• Salt and Palm Sugar (Gula Merah)

For Cooking

• 300 ml Mineral Water

Instructions

Preparing the Fish

1. Clean the Carp: Begin by thoroughly washing the carp with salt and lime juice to remove any slime and fishy odor. Allow the fish to rest for about 10 minutes, then rinse again and drain well.

   Related Articles

   • 
     Savory Indonesian Mujaer Fish in Fragrant Yellow Coconut Sauce
   • 
     Savory Indonesian Bandeng Pindang: Aromatic Milkfish Delight
   • 
     Spicy Sundanese Yellow Tuna Stew (Ikan Tongkol Bumbu Kuning)
   • 
     Tangy Sweet-Spicy Patin Fish Delight

2. Fry the Fish: In a frying pan, heat the oil until hot. Add a pinch of salt to the oil, then fry the carp until they are golden and cooked through. For added flavor, you can marinate the fish with some spices beforehand if desired.

Making the Pesmol Sauce

3. Sauté the Spice Paste: In a clean pan, heat 3 tablespoons of oil over medium heat. Add the finely ground spice paste and sauté until it becomes fragrant, changes color slightly, and is well cooked.

4. Add the Aromatics: Incorporate the rawit, red chilies, green chilies, lemongrass, kaffir lime leaf, and bay leaf into the pan. Stir and sauté until the herbs begin to wilt and release their enticing aromas.

5. Simmer the Sauce: Pour in the mineral water, followed by a generous sprinkle of salt and palm sugar. Bring the mixture to a boil, allowing it to reduce slightly until it thickens. Taste and adjust the seasoning as needed, ensuring a perfect balance of salty and sweet.

Final Touches

6. Combine the Fish with the Sauce: Gently place the fried carp into the pan, ensuring each piece is coated with the luscious sauce. Allow the fish to simmer in the sauce for about 5 minutes.

7. Add Fresh Ingredients: Finally, add the tomato wedges and chopped scallions to the pan. Cook for just a minute longer, allowing the flavors to meld beautifully.

Serving Suggestions

8. Serve and Enjoy: Once everything is beautifully combined and aromatic, transfer your Pesmol Ikan Mas to a serving dish. This dish pairs wonderfully with steamed rice and is sure to impress your family and friends with its delightful flavors and colorful presentation.

Nutritional Information

Pesmol Ikan Mas not only tantalizes the taste buds but also provides a nourishing meal packed with protein from the fish and vitamins from the fresh ingredients.

Indulge in the rich and inviting flavors of this beloved Indonesian recipe, making it a staple for your culinary repertoire. Enjoy the process of cooking and the joy of sharing this exquisite dish with loved ones!