Ikan Bandeng Pesmol Recipe
Ingredients:
- 2 pieces of bandeng fish (or substitute with mackerel or golden perch)
- 1 pack of coconut milk (santan)
- 3 pieces of white tofu
- 2 pieces of turmeric (kunyit)
- 1 thumb-sized piece of ginger (jahe)
- 1 carrot (wortel)
- 1 cucumber (ketimun)
- 12 red curly chilies (cabai keriting merah)
- 7 red bird’s eye chilies (cabai rawit merah)
- 3 cloves of garlic (bawang putih)
- 3 shallots (bawang merah)
- 4 candlenuts (kemiri)
- 1 stalk of lemongrass, bruised (sereh)
- 3 bay leaves (daun salam)
- 4 tablespoons of vegetable oil (minyak sayur)
- 1 glass of water (air)
- 1/2 tablespoon of salt (garam)
- 1/2 teaspoon of MSG (micin)
- 1 tablespoon of sugar (gula)
Instructions:
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Prepare the Fish: Clean the bandeng fish thoroughly and then fry them until golden brown. Set aside.
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Prepare the Spice Paste: Grind the turmeric, ginger, red curly chilies, red bird’s eye chilies, garlic, shallots, and candlenuts into a smooth paste, leaving the lemongrass and bay leaves aside for now.
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Cook the Spice Paste: Heat the vegetable oil in a pan over medium heat. Sauté the spice paste along with the bruised lemongrass and bay leaves until fragrant. Be careful not to let it brown too much to avoid a burnt taste.
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Combine Ingredients: Add the fried fish to the pan, stirring gently to coat the fish with the spice mixture. Pour in the water and add the coconut milk, carrot, and cucumber. Stir to combine.
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Season the Dish: Add the MSG, salt, and sugar to taste. Stir well to ensure the seasoning is evenly distributed.
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Simmer: Allow the mixture to simmer until the liquid has slightly reduced and the flavors have melded together. Taste and adjust the seasoning if necessary, adding a bit more salt if desired.
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Serve: Once the fish is well-coated and the sauce has thickened, remove from heat. Transfer to a serving dish and enjoy your Ikan Bandeng Pesmol!
This flavorful dish pairs wonderfully with steamed rice and brings a delightful combination of spicy, sweet, and savory notes to your meal.
