Pesmol Ikan Mas: A Flavorful Indonesian Fish Delight
Ingredients:
- 1 kg carp (ikan mas)
- 3 stalks lemongrass (serai), trimmed
- 4 pieces bay leaves (daun salam)
- 2 finger-sized pieces galangal (lengkuas), cleaned
- 1 handful turmeric (kunyit), peeled
- 4 finger-sized pieces ginger (jahe), peeled
- 3 candlenuts (kemiri)
- 7 shallots (bawang merah)
- 6 garlic cloves (bawang putih)
- Salt, to taste
- White sugar, to taste
- Flavor enhancer (optional), to taste
- Water, as needed
- Cooking oil
Instructions:
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Prepare the Fish:
- Clean the carp thoroughly. Heat oil in a frying pan and fry the fish until it is halfway cooked or until it reaches your preferred level of crispiness. Set aside.
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Prepare the Spice Paste:
- In a mortar and pestle, grind the shallots, garlic, candlenuts, ginger, turmeric, and one piece of galangal. Slice the remaining piece of galangal into thin slices.
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Cook the Spices:
- In a large pan or wok, heat a little oil and sauté the spice paste until it becomes fragrant. Add the sliced galangal, bay leaves, and lemongrass to the pan.
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Combine Ingredients:
- Pour in enough water to create a sauce. Gently place the fried fish into the pan. Season with salt, white sugar, and optional flavor enhancer to taste.
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Simmer and Finish:
- Adjust the seasoning as needed and let the dish simmer until the water is absorbed and the flavors are well blended.
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Serve:
- Once the sauce has thickened and the fish is well-coated with the spices, your Pesmol Ikan Mas is ready to serve. Enjoy this aromatic and flavorful Indonesian fish dish with steamed rice.
