Pesmol Ikan Mas: A Delightful Indonesian Carp Dish
Pesmol Ikan Mas is a delightful Indonesian recipe that brings together the rich flavors of spiced fish, coconut milk, and vibrant vegetables. This dish is perfect for those who appreciate the nuances of Indonesian cuisine and is sure to impress at any gathering. Below, you’ll find a detailed guide to preparing this exquisite dish, complete with ingredient lists and step-by-step instructions to ensure a successful cooking experience.
Ingredients
| Main Ingredients | Quantity |
|---|---|
| Carp (Ikan Mas) | 500 grams |
| Ground Spices | |
| Shallots (Bawang Merah) | 7 cloves |
| Garlic (Bawang Putih) | 3 cloves |
| Candlenuts (Kemiri) | 4 nuts |
| Complementary Ingredients | |
| Coconut Milk (Santan) | 300 ml |
| Large Tomato | 1, cut into 6 wedges |
| Lemongrass (Serai) | 1 stalk |
| Bay Leaves (Daun Salam) | 2 leaves |
| Galangal (Lengkuas) | 1 thumb, crushed |
| Sugar | To taste |
| Salt | To taste |
| Red Bird’s Eye Chili | 5, sliced into thirds |
| Green Bird’s Eye Chili | 5, sliced into thirds |
| Cooking Oil | For sautéing |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | Approximately 350 |
| Protein | 25 g |
| Carbohydrates | 15 g |
| Fat | 20 g |
| Fiber | 2 g |
Instructions
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Preparation of the Fish: Start by scraping the skin of the carp (Ikan Mas) and removing the insides. Rinse the fish thoroughly under running water. Next, rub the fish with lime juice and a pinch of salt, allowing it to marinate for about 10 minutes. After marinating, rinse the fish again and set aside.
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Frying the Fish: Heat a generous amount of cooking oil in a frying pan over medium heat. Once the oil is hot, fry the fish until it is half-cooked and lightly golden on the outside. Remove the fish from the pan and set it aside to drain on a paper towel.
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Sautéing the Ground Spices: In the same pan, drain excess oil if necessary, leaving just enough to sauté. Add the ground shallots, garlic, and candlenuts, stirring until they become fragrant and lightly golden.
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Incorporating the Aromatics: Once the spices are fragrant, add the lemongrass, bay leaves, and crushed galangal. Stir to combine and allow the aromatics to release their flavors for about 2-3 minutes.
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Adding Coconut Milk: Pour in the coconut milk and mix well. Allow the mixture to simmer gently, stirring occasionally.
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Cooking the Fish: Carefully place the fried fish into the pot. Season with sugar and salt to taste, then bring the dish to a gentle boil. Allow it to simmer until the sauce thickens and reduces, adjusting the seasoning if necessary.
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Finishing Touches: Add the tomato wedges and both types of sliced chilies to the pot. Stir gently just until the chilies begin to wilt, ensuring they retain their vibrant color.
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Serving: Once cooked, remove from heat and serve the Pesmol Ikan Mas hot, accompanied by steamed rice or as part of a larger meal spread.
Enjoy Your Culinary Journey!
This Pesmol Ikan Mas recipe is not just a meal; it’s an experience of Indonesia’s rich culinary heritage, bringing together a medley of flavors that tantalize the taste buds. Whether you’re enjoying it at a family dinner or sharing it with friends, this dish is sure to leave a lasting impression. Happy cooking!
