Indonesian Spicy Fried Carp (Pesmol Ikan Mas) Recipe
Ingredients:
- 2 whole carp (ikan mas), cleaned
- 5 cloves garlic
- 4 shallots
- 10 bird’s eye chilies (cabai rawit)
- 5 red chilies (cabai merah)
- 2 cm turmeric root (kunyit), peeled
- 3 candlenuts (kemiri)
- 1 stalk lemongrass (sereh)
- Salt, to taste
- Sugar, to taste
- Pepper, to taste
- Oil, for frying
- Water, as needed
Instructions:
-
Prepare the Fish:
Begin by thoroughly cleaning the carp and patting them dry. Rub the fish with lime juice and salt to remove any fishy odor. Allow the fish to marinate for approximately 3 minutes. -
Fry the Fish:
Heat oil in a frying pan over medium-high heat. Once the oil is hot, carefully fry the carp until golden brown and crispy. Remove from the pan and set aside. -
Prepare the Spice Paste:
In a blender or food processor, combine garlic, shallots, red chilies, bird’s eye chilies, turmeric, and candlenuts. Blend until you achieve a smooth paste. -
Cook the Spice Paste:
Heat a bit of oil in a pan over medium heat. Add the spice paste and lemongrass, and sauté until fragrant and the oil starts to separate from the paste. -
Simmer the Sauce:
Once the spice paste is cooked, add a small amount of water to the pan. Allow the mixture to simmer and bubble until it reaches a slightly thickened consistency. -
Combine and Cook:
Gently place the fried carp into the pan with the spice paste. Cook for a few minutes, allowing the fish to absorb the flavors of the paste. -
Season and Serve:
Season with salt, sugar, and pepper to taste. Continue cooking until the fish is well coated and the flavors are well combined. -
Serving Suggestion:
Transfer the pesmol ikan mas to a serving plate. Enjoy this spicy and flavorful dish with steamed rice or as part of a larger Indonesian meal.
This traditional Indonesian dish combines the rich flavors of aromatic spices with crispy fried carp, offering a delightful and authentic culinary experience.
