Pesmol Ikan Mas: A Delicious Indonesian Fish Dish
Ingredients
| Quantity | Ingredient |
|---|---|
| 1 kg | Ikan Mas (carp) |
| 4 pieces | Bawang Merah (red onions) |
| 2 pieces | Bawang Putih (garlic) |
| ½ teaspoon | Ketumbar (coriander) |
| 2 pieces | Kemiri (candlenuts) |
| 1 cm | Kunyit (turmeric) |
| ½ cm | Jahe (ginger) |
| 6 pieces | Cabe Merah Keriting (curly red chili peppers) |
| 3 pieces | Cabe Rawit Merah (bird’s eye chili) |
| 3 leaves | Daun Salam (bay leaves) |
| 2 leaves | Daun Jeruk (kaffir lime leaves) |
| ½ stalk | Sereh (lemongrass, crushed) |
| 1 cm | Lengkuas (galangal, crushed) |
| 1 pack (60ml) | Kara (coconut milk) |
| Water | As needed |
| 1 piece | Jeruk Nipis (lime) |
| Salt | To taste |
| Kaldu | To taste (broth/seasoning) |
Instructions
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Prepare the Fish: Start by cleaning the 1 kg of Ikan Mas thoroughly under running water. Once clean, marinate the fish by squeezing the juice of one jeruk nipis (lime) over it and sprinkling an appropriate amount of salt. Allow the fish to marinate for approximately 10 minutes, giving it time to absorb the flavors.
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Blend the Spice Paste: While the fish is marinating, gather your spice ingredients. In a blender or mortar and pestle, combine the bawang merah (red onions), bawang putih (garlic), kunyit (turmeric), jahe (ginger), ketumbar (coriander), and kemiri (candlenuts). Blend until you achieve a smooth paste.
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Prepare the Chilis: Take the cabe merah keriting (curly red chilis) and slice them diagonally into thin pieces, while leaving the cabe rawit merah (bird’s eye chilis) whole for an extra kick.
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Fry the Fish: Heat a generous amount of oil in a frying pan over medium heat. Once hot, carefully add the marinated fish, allowing it to fry until golden brown on both sides. Remove the fish and set it aside to drain on paper towels.
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Sauté the Spice Paste: In the same pan, with the remaining oil, add the blended spice paste. Sauté until fragrant, taking care not to burn it. Add the sliced cabe merah keriting, along with the daun salam (bay leaves), crushed sereh (lemongrass), and crushed lengkuas (galangal). Stir-fry for a few minutes to infuse the flavors.
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Add the Liquid Ingredients: To the sautéed spices, mix in a pinch of salt, a little gula (sugar) to balance the flavors, kaldu (broth) for depth, the kara (coconut milk), and enough water to create a sauce. Stir well to combine all the ingredients.
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Combine the Fish and Sauce: Gently place the fried fish back into the pan with the sauce. Ensure the fish is coated with the aromatic mixture. Taste the sauce and adjust the seasoning if necessary, adding more salt or sugar according to your preference.
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Serve and Enjoy: Once everything is well combined and heated through, remove from the heat. Serve your delicious Pesmol Ikan Mas with steamed rice and enjoy the vibrant flavors that are sure to please your palate.
Enjoy Your Cooking Adventure!
This Pesmol Ikan Mas recipe showcases the rich and diverse flavors of Indonesian cuisine, with a delightful blend of spices that create a mouthwatering dish. Happy cooking, and selamat mencoba dan menikmati! 😊
