Pesmol Ikan Kerapu: A Flavorful Indonesian Delight
Ingredients
| Ingredients | Quantity |
|---|---|
| Grouper Fish (ikan kerapu) | 3 pieces, cut in halves |
| Spice Paste (Bumbu Halus) | |
| Red Shallots (Bawang merah) | 8 cloves |
| Garlic (Bawang putih) | 4 cloves |
| Ginger (Jahe) | 3 cm |
| Turmeric (Kunyit) | 3 cm |
| Candlenuts (Kemiri) | 6 pieces |
| Complementary Spices | |
| Kaffir Lime Leaves (Daun jeruk) | 6 leaves |
| Bay Leaves (Daun salam) | 4 leaves |
| Lemongrass (Sereh) | 1 stalk |
| Galangal (Lengkuas) | 3 cm, smashed |
| Bird’s Eye Chili (Cabe rawit) | 15 pieces (to taste) |
| Tomato (Tomat kecil) | 1 small |
| Carrot (Wortel kecil) | 1 small |
| Green Onions (Daun bawang) | 2 stalks |
| Lime (Jeruk nipis) | 1 piece, juice only |
| Water | 100 ml (adjust for more broth) |
| Salt | To taste |
| Sugar | To taste |
Instructions
-
Prepare the Fish: Clean the grouper and season it with salt. Deep-fry the fish until golden and crispy, then set aside.
-
Sauté the Spices: In a pan, heat some oil and sauté the spice paste along with kaffir lime leaves, bay leaves, lemongrass, and galangal until fragrant.
-
-
Add Vegetables: Incorporate the carrot and bird’s eye chili, cooking until the carrot is tender.
-
Create the Broth: Pour in the water, add lime juice, salt, and sugar. Bring the mixture to a boil.
-
Combine with Fish: Gently add the fried fish into the broth. Allow it to simmer until the liquid reduces slightly.
-
Finish the Dish: Add the tomato and green onions, cooking for just a minute longer. Remove from heat and serve hot.
Enjoy this vibrant Pesmol Ikan Kerapu with steamed rice for a delightful Indonesian meal!
