Spicy Indonesian Gurame with Fresh Vegetables

Pesmol Gurame: A Delicious Indonesian Delight

Ingredients:

• 1 gurame (snakehead fish), cut into 4 pieces

• For the Marinade:

  • 1 lime
  • 1 teaspoon salt
  • 2 teaspoons ground coriander

• For the Spice Paste:

  • 8 shallots
  • 5 cloves garlic
  • 3 cm turmeric
  • 1 cm ginger
  • 3 candlenuts (optional)
  • 10 red bird’s eye chilies (optional)
  • 4 red curly chilies

• Other Ingredients:

  • 1 cucumber
  • 1 carrot
  • 2 bay leaves
  • 3 stalks lemongrass
  • 1 piece galangal (about 3 cm)
  • 20 green and red bird’s eye chilies (left whole)
  • Salt to taste
  • Sugar to taste
  • Seasoning (optional)

Instructions:

1. Prepare the Fish:

   • Clean the gurame and rub it with lime juice and salt. Let it marinate for about 15 minutes.
   • After marinating, fry the fish pieces in hot oil until crispy and golden brown. Drain and set aside.

2. Make the Spice Paste:

   • Blend the shallots, garlic, turmeric, ginger, candlenuts (if using), and red bird’s eye chilies into a smooth paste.
   • Heat oil in a pan over medium heat. Add the spice paste and cook until fragrant and the oil starts to separate from the paste.

3. Add Aromatics:

   • Add the bay leaves, bruised lemongrass, and galangal to the pan with the spice paste. Stir well and cook for a few minutes.

4. Prepare Vegetables:

   • Cut the carrot and cucumber into thin, lengthwise strips. Remove seeds from the cucumber if desired.

5. Combine Ingredients:

   • Once the spice paste is well-cooked, add the whole bird’s eye chilies, salt, sugar, and seasoning to taste. Pour in enough water to create a sauce. Let it simmer for a few minutes.
   • Add the carrot strips and cook for a couple of minutes before adding the fried fish pieces. Stir gently to coat the fish with the spice mixture.
   • Finally, add the cucumber strips. Allow the mixture to simmer until the vegetables are tender and the flavors meld together, adjusting seasoning as needed.

6. Finish and Serve:

   • Once everything is well-coated and the sauce has thickened slightly, remove from heat.
   • Serve the Pesmol Gurame warm with steamed rice and enjoy this flavorful Indonesian dish that perfectly balances spicy, tangy, and savory elements.

Enjoy this classic Indonesian dish that combines the rich flavors of the spice paste with the freshness of the vegetables and the crispy fish. It’s a delightful way to experience the vibrant taste of Indonesian cuisine!