Spicy Indonesian Carp with Tangy Lime Sauce

Pesmol Ikan Mas: A Delightful Indonesian Fish Dish

Ingredients:

• 1 large carp (ikan mas)
• Fish roe (optional, around 8 pieces)
• 8 small chili peppers (cabe rawit)
• 1 tomato, chopped
• Spice Paste:
  • 3 cloves garlic
  • 6 shallots
  • 1 thumb-sized piece of turmeric
  • 3 candlenuts (kemiri)
  • 1 thumb-sized piece of ginger
  • 1 thumb-sized piece of galangal (laos), crushed
  • Black pepper to taste
• 2 kaffir lime leaves (daun jeruk)
• 1 stalk lemongrass, crushed
• Juice of 1 lime
• Salt to taste
• Sugar to taste
• Chicken bouillon powder (Masako ayam) to taste

Instructions:

1. Prepare the Fish:

   • Clean the carp thoroughly and remove its entrails. Rinse well.
   • Rub the fish with lime juice and salt. Let it marinate for a few minutes to enhance its flavor.

2. Fry the Fish:

   • Heat oil in a pan and fry the carp until it is cooked through and crispy. Set aside.

3. Cook the Spice Paste:

   • Blend the garlic, shallots, turmeric, candlenuts, ginger, and galangal into a smooth paste.
   • In the same pan used for frying the fish, sauté the spice paste until fragrant and golden.

4. Add Vegetables and Aromatics:

   • Add the chopped tomato, lemongrass, galangal, and kaffir lime leaves to the pan. Cook until the tomato softens.

5. Make the Sauce:

   • Pour in enough water to create a sauce, then add the chili peppers, salt, sugar, and chicken bouillon powder (Masako ayam) to taste.
   • Add lime juice to balance the flavors and increase the tanginess.

6. Combine and Simmer:

   • When the sauce starts to bubble, add the fried fish to the pan.
   • Simmer until the sauce reduces and thickens, and the flavors meld together.

7. Serve:

   • Once the sauce is thick and coats the fish nicely, your Pesmol Ikan Mas is ready to be served.

Enjoy this flavorful Indonesian dish that combines spicy, tangy, and aromatic elements to create a truly delightful meal!