Pesmol Ikan Mas (Indonesian-Style Fried Carp in Spicy Sweet Sauce)
Pesmol Ikan Mas is a traditional Indonesian dish known for its harmonious blend of spicy, sweet, and savory flavors. The crispy fried carp is bathed in a fragrant sauce made with a mix of aromatic herbs and spices, making it a delicious and satisfying meal. This dish is perfect to serve with steamed rice, making it a complete and flavorful Indonesian feast.
Ingredients:
| Main Ingredients | Amount |
|---|---|
| Carp (Ikan Mas) | 6 whole fish |
| Cooking oil | For frying |
| Mineral water | 300 ml |
Spice Paste (Bumbu Halus):
| Ingredients | Amount |
|---|---|
| Red shallots (Bawang Merah) | 6 cloves |
| Garlic (Bawang Putih) | 4 cloves |
| Roasted candlenuts (Kemiri) | 4 pieces |
| Grilled turmeric (Kunyit) | 1-inch piece |
| Coriander (Ketumbar) | 1 tsp |
| Ginger (Jahe) | 1-inch piece |
Additional Ingredients:
| Ingredients | Amount |
|---|---|
| Bay leaf (Daun Salam) | 1 leaf |
| Lime leaf (Daun Jeruk) | 1 leaf |
| Lemongrass (Sereh) | 1 stalk |
| Tomato (Tomat) | 1, cut into 8 wedges |
| Green onions (Daun Bawang) | 1 stalk, chopped |
| Red chili (Rawit Merah) | 2-3, sliced thinly |
| Red chili (Cabe Merah) | 2-3, sliced thinly |
| Green chili (Cabe Hijau) | 2-3, sliced thinly |
| Palm sugar (Gula Merah) | To taste |
| Salt (Garam) | To taste |
Instructions:
-
Prepare the Fish:
- Rinse the carp thoroughly using salt and lime juice to remove any slime and fishy odor. Let it sit for 10 minutes to marinate. After 10 minutes, rinse the fish again and drain well.
-
Fry the Fish:
- Heat enough oil in a large frying pan to submerge the fish. Once hot, gently fry the carp until the skin is crispy and golden brown. You can also season the fish with a bit of salt before frying if desired. Set aside.
-
Prepare the Spice Paste:
- In a mortar or blender, grind together the red shallots, garlic, roasted candlenuts, grilled turmeric, coriander, and ginger into a smooth spice paste (bumbu halus). You can also use a food processor for this step.
-
Cook the Spice Paste:
- In a clean pan, heat 3 tablespoons of oil over medium heat. Add the spice paste and sauté until it becomes fragrant and slightly darkens in color.
-
Add the Aromatics:
- Add the sliced red chili, green chili, lime leaves, bay leaf, and lemongrass to the pan. Stir-fry for a few minutes until the herbs soften and release their aroma.
-
Create the Sauce:
- Pour in 300 ml of water and bring the mixture to a boil. Season with salt and palm sugar to taste. Simmer the sauce until it thickens slightly and the flavors meld together.
-
Combine the Fish with the Sauce:
- Carefully add the fried carp into the pan, ensuring that the fish is well-coated with the aromatic sauce. Simmer the dish for 5 minutes to allow the flavors to soak into the fish.
-
Final Touches:
- Add the chopped tomato and green onions to the pan, stir gently, and let it cook for an additional minute or two. The tomatoes should just begin to soften but still retain their shape.
-
Serve:
- Once everything is well combined and the fish is fully coated in the fragrant sauce, the dish is ready to be served. Serve the Pesmol Ikan Mas hot with steamed rice for a full meal.
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | ~300 kcal |
| Protein | ~25g |
| Fat | ~20g |
| Carbohydrates | ~5g |
| Fiber | ~1g |
| Sodium | ~400mg |
| Sugars | ~5g |
Tips:
- For extra depth of flavor, you can marinate the fish with a little turmeric and salt before frying.
- Adjust the number of chilies based on your preference for spice. If you prefer a milder version, reduce the amount of rawit merah (bird’s eye chili).
- This dish pairs beautifully with steamed white rice and a side of vegetables.
Enjoy this aromatic and flavorful Pesmol Ikan Mas—a truly delicious and authentic Indonesian dish that’s sure to impress your guests!
