Pesmol Makarel: A Flavorful Indonesian Mackerel Dish
Introduction
Pesmol Makarel is a delectable Indonesian dish that brings the rich flavors of mackerel together with aromatic spices and herbs. This dish is characterized by its spicy and tangy sauce, making it a perfect accompaniment to steamed rice. The combination of fresh ingredients and traditional spices results in a meal that not only satisfies the palate but also reflects the vibrant culinary heritage of Indonesia. Let’s dive into the recipe for this mouthwatering dish, ensuring you have all the details you need for a successful cooking experience.
Ingredients
| Ingredient | Quantity |
|---|---|
| Fresh mackerel fish | 350 grams |
| Lemongrass, crushed | 1 stalk |
| Galangal, crushed | 3 cm |
| Bird’s eye chili (cabe rawit) | 6 pieces |
| Bay leaves (daun salam) | 2 leaves |
| Kaffir lime leaves (daun jeruk) | 6 leaves |
| Water | 200 ml |
| Large tomato, cut into eighths | 1 piece |
| Green onion, sliced | 1 stalk |
| Tamarind water | 2 tablespoons |
| Salt | ½ teaspoon |
| Granulated sugar | 1 tablespoon |
| Cooking oil | As needed |
Spice Paste (Bumbu Halus):
| Ingredient | Quantity |
|---|---|
| Red curly chili (cabe merah keriting) | 4 pieces |
| Shallots (bawang merah) | 8 cloves |
| Garlic (bawang putih) | 4 cloves |
| Ginger (jahe) | 3 cm |
| Turmeric (kunyit) | 3 cm |
| Black peppercorns (merica butir) | ½ teaspoon |
| Candlenuts (kemiri) | 3 pieces |
| Oil for sautéing (minyak untuk menumis) | 5 tablespoons |
Instructions
-
Preparation of the Fish:
- Begin by cutting the fresh mackerel into five pieces. Rinse the fish thoroughly under cold water to ensure it is clean.
- Heat sufficient cooking oil in a frying pan until it reaches a hot temperature. Carefully place the fish into the hot oil and fry until golden brown and cooked through. Once done, remove the fish from the pan and drain on paper towels to remove excess oil.
-
Making the Spice Paste:
- In a blender or food processor, combine all the ingredients for the spice paste (red curly chili, shallots, garlic, ginger, turmeric, black peppercorns, and candlenuts). Blend until you achieve a smooth paste.
-
Sautéing the Spices:
- In the same frying pan used for frying the fish, add a bit more oil if necessary and heat it over medium heat. Once hot, pour in the prepared spice paste and sauté for a few minutes until the mixture becomes aromatic.
-
Adding Aromatics:
- To the sautéed spice paste, add the crushed galangal, lemongrass, bay leaves, and kaffir lime leaves. Stir them in and cook for a few more minutes to allow the flavors to meld.
-
Cooking the Mackerel:
- Gently place the fried mackerel pieces into the pan with the aromatic mixture. Stir to coat the fish evenly with the spices.
- Pour in 200 ml of water and reduce the heat to low. Add the bird’s eye chili, salt, and sugar, stirring to combine. Allow the mixture to simmer until it begins to boil.
-
Finishing Touches:
- Once the water has reached a rolling boil, add the tamarind water, sliced tomato, and green onion. Mix everything gently and continue to simmer on low heat until the tomato has softened but still retains its shape.
-
Serving:
- After the tomato has wilted, remove the pan from the heat. Your Pesmol Makarel is now ready to be served. This dish pairs beautifully with steamed rice, allowing you to soak up the flavorful sauce.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 320 |
| Protein | 24 grams |
| Fat | 18 grams |
| Carbohydrates | 12 grams |
| Fiber | 2 grams |
| Sodium | 600 mg |
| Sugar | 2 grams |
Conclusion
Pesmol Makarel not only showcases the deliciousness of mackerel but also highlights the bold and spicy flavors characteristic of Indonesian cuisine. With its colorful presentation and aromatic sauce, this dish is sure to impress your family and friends at your next meal. Enjoy the process of cooking and savor every bite of this delightful recipe, bringing a taste of Indonesia to your kitchen.
