Pesmol Ikan Mujair: A Savory Indonesian Delight
Ingredients:
- 4 pieces of mujair fish, cleaned and deep-fried until crisp
- 2 stalks of green onions, cut into short pieces
- 1 large tomato, roughly chopped
- 1 bay leaf
- 300 ml of water
- 10 ml of coconut milk
- Salt, to taste
- Sugar, to taste
- Cooking oil, for frying
For the Spice Paste:
- 7 shallots
- 4 cloves of garlic
- 3 candlenuts
- 1/2 teaspoon of coriander
- 1/2 teaspoon of black pepper
- 1 small piece of ginger
- 1 small piece of galangal
- 2 red chilies
- 1 small piece of turmeric root
Instructions:
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Prepare the Spice Paste: In a blender or food processor, combine shallots, garlic, candlenuts, coriander, black pepper, ginger, galangal, red chilies, and turmeric root. Blend into a smooth paste.
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Sauté the Spice Paste: Heat a generous amount of cooking oil in a pan over medium heat. Add the spice paste and sauté until it becomes fragrant and the oil starts to separate from the paste.
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Add Aromatics: Stir in the bay leaf and continue cooking until the paste is well-cooked and aromatic.
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Incorporate Liquids: Pour in the water and coconut milk, stirring to combine. Allow the mixture to simmer until it reduces slightly and thickens.
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Season the Sauce: Season with salt and sugar according to your taste. Mix well.
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Add Vegetables: Stir in the green onions and chopped tomato. Cook for a few minutes until the vegetables are tender but still intact.
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Combine with Fish: Gently add the fried mujair fish into the sauce, ensuring each piece is well-coated with the flavorful mixture.
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Finish and Serve: Turn off the heat and let the fish sit in the sauce for a few minutes to absorb the flavors. Transfer to a serving dish and enjoy the Pesmol Ikan Mujair warm with steamed rice.
This Pesmol Ikan Mujair recipe brings together the rich, spicy flavors of traditional Indonesian cuisine with the crispy texture of fried fish, creating a delightful dish that’s perfect for any meal.
