Indonesian Spicy Mackerel Pesmol Recipe
Ingredients:
- 1/2 kg fresh mackerel fish (cleaned and cut, head removed)
- 5 red chili peppers (seeded and chopped)
- 3 bay leaves
- 1 lemongrass, bruised
- Salt and sugar to taste
- Water
- Cooking oil
Spice Paste:
- 5 candlenuts
- 5 shallots
- 3 cloves garlic
- 8 curly red chili peppers
- 1 segment ginger
- 1 segment turmeric
Instructions:
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Prepare the Fish:
- Clean the mackerel thoroughly and cut into serving pieces. Season with salt and let it sit briefly, then fry until golden brown. Set aside.
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Make the Spice Paste:
- In a blender or food processor, grind together candlenuts, shallots, garlic, red chili peppers, ginger, and turmeric until smooth.
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Cooking:
- Heat cooking oil in a pan over medium heat. Sauté the spice paste until fragrant.
- Add bay leaves and bruised lemongrass, stir briefly, then add the chopped red chili peppers and fried mackerel pieces.
- Pour in enough water to cover the fish. Let it simmer until the fish is fully cooked and the flavors are well blended.
- Season with salt, sugar, and broth powder (if using). Adjust seasoning according to taste.
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Serve:
- Once cooked, remove from heat and transfer to a serving dish.
- Serve hot with steamed rice.
This Pesmol Ikan Kembung recipe combines the rich flavors of Indonesian spices with tender mackerel fish, creating a dish that is both comforting and aromatic. Enjoy the spicy kick from the chili peppers balanced by the fragrant notes of bay leaves and lemongrass. Perfect for a hearty meal that brings warmth to the table.
