Ingredients
| Ingredient | Quantity |
|---|---|
| Ikan mujair (cleaned and fried) | 4 fish |
| Daun bawang (chopped) | 2 stalks |
| Tomato (roughly chopped) | 1 large |
| Daun salam (bay leaf) | 1 leaf |
| Water | 300 ml |
| Coconut milk | 10 ml |
| Salt | to taste |
| Sugar | to taste |
| Oil (for frying) | as needed |
Ground Spices
| Ingredient | Quantity |
|---|---|
| Bawang merah (shallots) | 7 cloves |
| Bawang putih (garlic) | 4 cloves |
| Kemiri (candlenuts) | 3 nuts |
| Ketumbar (coriander) | 1/2 tsp |
| Lada (pepper) | 1/2 tsp |
| Jahe (ginger) | 1 small piece |
| Lengkuas (galangal) | 1 small piece |
| Cabe merah (red chili) | 2 pieces |
| Kunyit (turmeric) | 1 small piece |
Instructions
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Begin by finely grinding the shallots, garlic, candlenuts, coriander, pepper, ginger, galangal, red chili, and turmeric to create a fragrant spice blend.
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In a pan, heat some oil over medium heat and sauté the ground spices until they release their aroma. Add the bay leaf and cook until the spices are well-cooked and fragrant.
-
Pour in the water and coconut milk, bringing the mixture to a gentle boil. Allow it to simmer until slightly reduced.
-
Season with salt and sugar, then incorporate the chopped green onions and tomato, stirring to combine.
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Turn off the heat and gently fold in the fried fish, ensuring they are well-coated with the spice mixture.
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Serve hot, enjoying the harmonious blend of flavors in this delightful Pesmol Ikan Mujair.