Pesmol Ikan Mas Ala Umi Hanhan
Ingredients:
- 1 kg carp (ikan mas)
- 3 bay leaves (daun salam)
- 3 kaffir lime leaves (daun jeruk)
- 1 stalk lemongrass, bruised
- 1 segment galangal, bruised
- 4 red bird’s eye chilies (cabe rawit merah)
- 3 cups water
For the Spice Paste:
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- 1 segment ginger
- 3 segments turmeric
- 7 cloves garlic
- 6 shallots
- 3 candlenuts (kemiri), roasted
- 1 teaspoon ground coriander
- ½ teaspoon pepper
- 1½ tablespoons granulated sugar
- 1 tablespoon salt
- 1 packet of seasoning powder (e.g., Royco)
- ½ teaspoon Sasa seasoning (optional)
Instructions:
-
Prepare the Carp:
- Clean the carp thoroughly and remove the insides.
- Soak the carp in a mixture of yellow spices for 30 minutes.
- Fry the carp until golden brown and set aside.
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Prepare the Spice Paste:
- Blend the ginger, turmeric, garlic, shallots, and roasted candlenuts into a smooth paste.
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Cook the Spice Paste:
- Heat some oil in a pan. Sauté the blended spice paste along with bay leaves, kaffir lime leaves, lemongrass, and galangal until fragrant.
- Add salt, Sasa seasoning (if using), seasoning powder, and sugar. Cook until the spices are well blended and fragrant.
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Simmer:
- Pour in 3 cups of water. Bring to a boil and let it simmer.
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Combine and Cook:
- Add the fried carp to the pan. Simmer until the sauce reduces and thickens, allowing the flavors to infuse into the fish.
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Final Touches:
- Taste and adjust seasoning if needed before adding the fish. Once done, remove from heat.
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Serve:
- Transfer the pesmol ikan mas to a serving dish and enjoy!
Note: Always taste the sauce before adding the fish to ensure the seasoning is just right.
