Spicy Coconut Braised Tilapia (Pesmol Mujaer) Recipe

Pesmol Mujaer Fish Recipe

Pesmol Mujaer is a traditional Indonesian dish where fresh fish is fried and simmered in a fragrant coconut milk sauce with a blend of spices. This dish, originating from the Sundanese cuisine of West Java, balances the rich, creamy coconut milk with the heat of chili peppers and the zest of aromatic herbs. A perfect companion for steamed rice, Pesmol Mujaer offers a symphony of flavors in every bite, and it’s bound to make your meal a truly satisfying experience.

Ingredients

Spice Paste (Bumbu Halus):

Instructions

1. Prepare the Fish:

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   • Start by cleaning the mujaer (tilapia) fish. Remove any scales and guts, then rinse thoroughly under cold water.
   • Once cleaned, heat some oil in a frying pan and fry the fish until golden brown, but ensure it doesn’t get too crispy. You want the fish to maintain its tenderness for simmering later. Set aside.

2. Make the Spice Paste:

   • Blend together the garlic, shallots, curly red chilies, candlenuts, turmeric, and ginger until smooth. This paste will give the dish its signature aromatic base.

3. Sauté the Spices:

   • In a separate pan, heat a little oil and sauté the spice paste along with the whole bird’s eye chilies, bay leaves, galangal, and lemongrass. Stir-fry everything until the fragrance is released, usually about 3-5 minutes.

4. Add Coconut Milk:

   • Once the spices are fragrant, pour in the thin coconut milk (a mix of the instant coconut milk and water) and stir well.
   • Season the mixture with salt, palm sugar, and white sugar (if using). Adjust the sweetness and saltiness to your liking.
   • Bring the mixture to a gentle boil and let it simmer for a few minutes to allow the flavors to meld.

5. Simmer the Fish:

   • Gently add the fried fish into the coconut milk mixture.
   • Let the fish simmer in the sauce for about 10-15 minutes or until the flavors have infused into the fish. The coconut milk should slightly thicken, but you can adjust the consistency based on your preference. If you like more sauce, you can keep it a bit more liquid; if you prefer it thicker, let it reduce further.

6. Final Taste Test:

   • Taste the sauce and adjust the seasoning if necessary, adding more salt or palm sugar as needed.
   • Once the sauce has reached your desired consistency and flavor, the dish is ready.

7. Serve:

   • Serve your Pesmol Mujaer with a steaming plate of white rice for the best experience. Garnish with some fresh herbs if desired, and enjoy the explosion of flavors with each bite.

Pro Tips:

• For added flavor, you can marinate the fish with a bit of salt and lime juice before frying. This will help to remove any fishy smell and enhance the overall taste.
• If you prefer more heat, you can increase the number of bird’s eye chilies or add some chopped chilies to the spice paste.
• This dish can also be made with other types of fish, such as carp or catfish, depending on your preference.

Nutritional Information (Per Serving):

Pesmol Mujaer is a hearty, flavorful dish that’s surprisingly easy to prepare at home. The fragrant spices and creamy coconut sauce make it a true favorite in Indonesian households, and now you can bring a taste of this traditional delight to your kitchen too. Whether you’re hosting a special meal or just craving something delicious, this Pesmol Mujaer recipe is sure to impress!

Enjoy your cooking journey, and remember, great food is always made with love! 😊