Kembung Pesmol: A Flavorful Indonesian Delight

Kembung Pesmol is a delightful Indonesian dish that showcases the rich flavors of the sea, combined with aromatic spices and vibrant vegetables. This recipe, featuring mackerel (ikan kembung), is not only easy to prepare but also a wonderful way to bring a taste of Indonesia to your table.

Ingredients

For the Fish:

500 grams mackerel (ikan kembung)

For the Spice Paste:

10 shallots (bawang merah)
3 cloves garlic (bawang putih)
5 candlenuts (kemiri)
2 turmeric roots (kunyit)
1 small piece of ginger (jahe)
2 tablespoons granulated sugar (gula pasir)
1 tablespoon vinegar (cuka)
1/2 tomato

For the Rough Ingredients:

2 stalks lemongrass (sereh)
3 bay leaves (daun salam)
2 carrots (wortel), thinly sliced lengthwise
15 bird’s eye chilies (cabai rawit)
1 tomato

Instructions

Prepare the Fish:
Start by seasoning the fresh mackerel with salt. You can either grill or fry the fish until it is golden and cooked through, setting it aside once done.
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Make the Spice Paste:
In a blender, combine the shallots, garlic, candlenuts, turmeric, ginger, sugar, vinegar, and half a tomato. Blend until you achieve a smooth paste.
Cook the Spice Paste:
In a pan, heat a little oil and sauté the blended spice paste until fragrant. Once it’s aromatic, add about 50 ml of water to the mixture, stirring to combine.
Combine Ingredients:
When the spice mixture is cooked, add the rough ingredients: lemongrass, bay leaves, carrots, bird’s eye chilies, and the remaining tomato. Gently stir to mix everything together.
Finish the Dish:
Finally, add the fried mackerel into the pan, ensuring the fish is well-coated with the spices and vegetables. Taste and adjust the seasoning as needed, then remove from heat.
Serve and Enjoy:
Your Kembung Pesmol is now ready to be served! This dish pairs beautifully with steamed rice for a truly authentic Indonesian meal.

Happy Cooking! 🙏🏻🙏🏻

Explore this vibrant recipe, and let Kembung Pesmol transport your taste buds to the heart of Indonesia!