Pesmol Tenggiri: A Delightful Indonesian Mackerel Dish
Introduction
Pesmol tenggiri, a traditional Indonesian dish, is known for its aromatic spices and vibrant flavors, typically prepared using tenggiri fish, also known as mackerel. This dish is a beautiful harmony of spices, offering a unique taste that captivates the palate. The tender fish, combined with the rich and fragrant sauce, makes it a favorite among many. Perfect for a family dinner or a gathering with friends, this recipe will surely impress your guests with its deliciousness and authenticity.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tenggiri fish | 1/4 fish (approximately 500g) |
| Turmeric (kunyit) | 1 piece (about 2 inches) |
| Red chili (cabe merah) | 1 piece |
| Shallots (bawang merah) | 8 cloves |
| Garlic (bawang putih) | 2 cloves |
| Candlenuts (kemiri) | 4 pieces |
| Bird’s eye chili (cabe rawit) | A handful (to taste) |
| Oil | As needed |
| Salt | To taste |
| Vinegar | 2 tablespoons |
| Water | As needed |
Nutritional Information
| Nutrient | Amount per serving (based on 4 servings) |
|---|---|
| Calories | Approximately 250 |
| Protein | 30g |
| Fat | 15g |
| Carbohydrates | 10g |
| Fiber | 2g |
Instructions
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Prepare the Marinade: In a bowl, combine the vinegar, 1 teaspoon of salt, and approximately 100 ml of water. Mix well to create a marinade for the fish.
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Marinate the Fish: Place the tenggiri fish in the marinade and gently turn it to ensure the fish is well-coated. Let it marinate for about 10-15 minutes to absorb the flavors.
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Fry the Fish: In a pan, heat sufficient oil over medium heat. Once the oil is hot, carefully add the marinated fish. Fry the fish until it is cooked through and golden brown on both sides. This should take about 5-7 minutes. Once cooked, remove the fish from the pan and set it aside on a plate lined with paper towels to absorb excess oil.
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Make the Spice Paste: In a blender or food processor, add the red chili, turmeric, shallots, garlic, and candlenuts. Blend until you achieve a smooth paste. If necessary, add a little water to help the blending process.
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Cook the Spice Paste: In the same pan used for frying the fish, add a little more oil if needed. Heat the oil over medium heat, then add the blended spice paste. Sauté the paste until it becomes fragrant and the raw aroma dissipates, about 3-5 minutes.
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Combine Ingredients: Gradually add water to the spice paste while stirring continuously to achieve your desired sauce consistency. Adjust the seasoning by adding salt to taste.
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Add the Fish: Gently place the fried fish back into the pan with the spice mixture. Add a little more water if the sauce seems too thick. Carefully stir to coat the fish with the sauce without breaking it apart.
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Finish with Bird’s Eye Chili: Finally, add the handful of bird’s eye chili for an extra kick. Allow the dish to simmer for about 5 minutes until the sauce reduces slightly and thickens.
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Serve: Once ready, remove from heat and transfer the pesmol tenggiri to a serving dish. This dish is best served warm with steamed rice, enhancing the flavors and making for a satisfying meal.
Conclusion
Pesmol tenggiri is a delightful dish that not only showcases the culinary traditions of Indonesia but also allows for the personal touch of spice adjustments to suit your taste. The balance of flavors from the spices, combined with the tender fish, creates a comforting and flavorful dish that is sure to become a staple in your kitchen. Enjoy this culinary journey and share the love of cooking with family and friends!
