Pesmol Ikan Nila: A Delightful Indonesian Fish Dish
Introduction
Pesmol Ikan Nila is a traditional Indonesian recipe that brings together the rich flavors of fresh fish and aromatic spices, creating a delightful dish that is both simple and satisfying. This recipe features tilapia, or ikan nila, which is known for its tender flesh and ability to absorb flavors beautifully. The combination of spices, including turmeric, ginger, and a medley of chilies, makes this dish a wonderful representation of Indonesian cuisine. Perfect for any occasion, this dish can be served with steamed rice and fresh vegetables, allowing you to enjoy a taste of Indonesia right at home.
Ingredients
| Ingredient | Quantity |
|---|---|
| Ikan Nila Mujair (tilapia) | 2 medium-sized fish |
| Red shallots | 3 cloves |
| Garlic | 4 cloves |
| Turmeric | 1 small piece (about 1 inch) |
| Ginger | 1 small piece (about 1 inch) |
| Bird’s eye chilies (cabe rawit) | 10 pieces |
| Large red chilies | 2 pieces |
| Candlenuts (kemiri) | 5 pieces |
| Lemongrass (serai) | 1 stalk (bruised) |
| Lime leaves (daun jeruk) | 2 leaves |
| Galangal (lengkuas) | 1 small piece (bruised) |
| Whole bird’s eye chilies | 10 pieces |
| Salt | To taste |
| Sugar | To taste |
| Ground pepper | To taste |
| Chicken stock powder (optional) | To taste |
Instructions
-
Prepare the Fish:
Begin by cleaning the ikan nila thoroughly. Once cleaned, pat the fish dry with a paper towel and set aside. -
-
Make the Spice Paste:
In a food processor or mortar and pestle, combine the red shallots, garlic, turmeric, ginger, bird’s eye chilies, and candlenuts. Grind until you achieve a smooth paste. This aromatic blend will form the base of your dish. -
Fry the Fish:
Heat a generous amount of oil in a frying pan over medium heat. Carefully add the ikan nila to the pan and fry until the skin is golden and crispy on both sides. Once done, remove the fish from the pan and set aside on a plate lined with paper towels to absorb excess oil. -
Sauté the Spice Paste:
In the same pan, with the remaining oil, add the prepared spice paste. Stir-fry for a few minutes until fragrant, taking care not to burn the spices. -
Add Aromatics:
Incorporate the bruised lemongrass, lime leaves, and galangal into the pan. Continue to sauté for an additional 2-3 minutes to allow the flavors to meld together. -
Combine with the Fish:
Gently place the fried ikan nila back into the pan. Add a small amount of water to create a sauce, then sprinkle in the salt, sugar, ground pepper, and optional chicken stock powder. Allow the dish to simmer for about 10-15 minutes, or until the liquid has reduced and thickened to your liking. -
Final Taste Adjustment:
Taste the sauce and adjust the seasoning as necessary, adding more salt, sugar, or pepper to enhance the flavors. -
Serve:
Once the sauce has thickened and the flavors are well incorporated, remove the pan from the heat. Carefully transfer the ikan nila to a serving platter, spoon the aromatic sauce over the top, and garnish with the whole bird’s eye chilies for a burst of color and spice.
Enjoy your Pesmol Ikan Nila with steamed rice and a side of fresh vegetables for a complete Indonesian meal that showcases the beauty of traditional flavors!
This Pesmol Ikan Nila recipe not only highlights the deliciousness of Indonesian cooking but also invites you to explore its vibrant spices and techniques. Whether you’re hosting a gathering or enjoying a quiet dinner at home, this dish promises to deliver warmth and satisfaction to your table.
