Pesmol (Ikan Kembung Banjar) Recipe
Ingredients
| Main Ingredients | Quantity |
|---|---|
| Ikan Kembung Banjar | 3 (cut into 9 pieces, cleaned with salt) |
| Ground Spices | |
| Bawang Merah | 6 (shallots) |
| Bawang Putih | 5 (garlic cloves) |
| Kemiri | 6 (candlenuts) |
| Cabe Rawit Merah | 25 (bird’s eye chilies) |
| Cabe Merah Keriting | 2 (curly red chilies) |
| Kunyit | 1 small piece (turmeric) |
| Jahe | 1 small piece (ginger) |
| Herbs | |
| Sereh | 1 stalk (lemongrass, smashed) |
| Lengkuas | 1 small piece (galangal, smashed) |
| Daun Bawang | 3 (spring onions, finely chopped) |
| Tomat Merah | 1 (medium-sized, diced) |
| Daun Jeruk | 3 leaves (lime leaves) |
| Additional Ingredients | |
| Minyak Goreng | To taste |
| Garam | To taste |
| Gula | To taste |
| Air | 1 glass (water) |
Instructions
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Prepare the Fish: Start by frying the ikan kembung banjar until fully cooked. Drain and set aside.
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Sauté the Spices: In a pan, sauté the ground spices until fragrant. For a richer flavor, add a bit of oil and water when blending the spices; this prevents the need for additional oil during sautéing.
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Add Herbs: Once aromatic, introduce the smashed herbs into the mixture, stirring well.
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Season: Add salt and sugar to taste. A tip: use more sugar than salt for a balanced flavor profile.
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Combine: Pour in the water, mix well, and then gently add the fried ikan kembung banjar.
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Simmer: Cook over low heat until the liquid reduces and thickens. For optimal flavor, a higher oil content can enhance the dish; any leftover fish can be refrigerated and reheated without adding extra oil, as the flavors will meld together beautifully.
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Serve: Once the liquid has reduced, indicating that it’s done, remove from heat. Plate your pesmol and serve hot.
Enjoy this delightful dish, and happy cooking!
