Kembung pesmol is a delightful Indonesian dish featuring mackerel fish cooked in a fragrant and vibrant spice mixture. This recipe will guide you through the process of creating this flavorful meal, perfect for sharing with family and friends.
Ingredients
| Main Ingredients | Quantity |
|---|---|
| Mackerel fish (ikan kembung) | 1/2 kg |
| Ground Spices | |
| Shallots (bawang merah) | 10 cloves |
| Garlic (bawang putih) | 3 cloves |
| Candlenuts (kemiri) | 5 pieces |
| Turmeric (kunyit) | 2 pieces |
| Ginger (jahe) | 1 finger-sized piece |
| Sugar (gula pasir) | 2 tablespoons |
| Vinegar (cuka) | 1 tablespoon |
| Tomato | 1/2 piece |
| Rough Spices | |
| Lemongrass (sereh) | 2 pieces |
| Bay leaves (daun salam) | 3 leaves |
| Carrots (wortel) | 2, thinly sliced lengthwise |
| Bird’s eye chilies (cabai rawit) | 15 pieces |
| Tomato | 1 piece |
Instructions
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Prepare the Fish: Clean the mackerel and season it with salt. Fry until golden brown and set aside.
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Make the Spice Mixture: In a blender, combine all the ground spices: shallots, garlic, candlenuts, turmeric, ginger, sugar, vinegar, and half a tomato. Blend until smooth.
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Cook the Spices: Heat oil in a pan and sauté the blended spices until fragrant. Add about 50 ml of water to the mixture and let it cook through.
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Add Rough Spices and Fish: Once the spice mixture is cooked, add the rough spices—lemongrass, bay leaves, carrots, bird’s eye chilies, and the remaining tomato. Gently place the fried mackerel into the pan. Adjust the seasoning to taste.
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Serve: Once everything is well combined and heated through, turn off the heat. Your Kembung Pesmol is ready to be enjoyed!