Pesmol Ikan Mas: Indonesian Spiced Carp in Aromatic Sauce
Pesmol Ikan Mas is a traditional Indonesian dish made with carp, where the fish is infused with a delicious blend of spices and aromatics. The dish has a rich, vibrant flavor, thanks to the unique combination of chilies, turmeric, and lemongrass. This recipe creates a perfectly spiced fish, packed with a delightful balance of heat, freshness, and savory depth. If you’re looking to elevate your seafood dishes with an authentic Indonesian touch, this Pesmol Ikan Mas recipe is sure to impress.
Ingredients:
| Ingredients | Quantity |
|---|---|
| Carp fish (Ikan Mas) | 2 whole fish, cleaned |
| Garlic cloves | 5 cloves |
| Shallots | 4 cloves |
| Bird’s eye chilies (cabai rawit) | 10 whole chilies |
| Red chilies | 5 whole chilies |
| Turmeric | 2 cm (about 1 inch) piece |
| Candlenuts (kemiri) | 3 whole candlenuts |
| Lemongrass stalk (sereh) | 1 stalk, bruised |
| Salt | To taste |
| Sugar | To taste |
| Pepper | To taste |
| Oil | Enough for frying |
| Water | As needed |
| Lime or lemon | 1 (for cleaning fish) |
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Protein | 30 g |
| Fat | 20 g |
| Carbohydrates | 10 g |
| Fiber | 2 g |
| Sodium | 200 mg |
| Sugars | 2 g |
Instructions:
| Steps | Instructions |
|---|---|
| 1. Prepare the fish | Clean the carp fish thoroughly, removing scales and guts. Rub the fish with lime or lemon juice and a pinch of salt. Let it sit for about 3 minutes to remove any fishy odor. Rinse the fish under cold water and pat it dry with a paper towel. |
| 2. Fry the fish | Heat oil in a deep pan over medium-high heat. Once the oil is hot, fry the carp until it turns golden and crispy on both sides. Remove the fish and set it aside on a plate lined with paper towels to absorb excess oil. |
| 3. Prepare the spice paste | In a mortar and pestle (or a blender), combine the garlic, shallots, candlenuts, red chilies, and turmeric. Grind or blend the mixture into a smooth paste. |
| 4. Sauté the spices | Heat 2 tablespoons of oil in a wok or skillet over medium heat. Add the spice paste along with the bird’s eye chilies and bruised lemongrass. Sauté the mixture until fragrant and the spices are well-cooked, about 5 minutes. |
| 5. Add water and seasoning | Add a small amount of water to the wok (about ½ cup) to create a flavorful sauce. Season with salt, sugar, and pepper to taste. Stir the mixture and bring it to a simmer. |
| 6. Simmer the fish | Place the fried fish into the wok with the sauce. Let it cook for another 5-7 minutes, allowing the flavors of the sauce to seep into the fish. Spoon the sauce over the fish as it simmers. |
| 7. Serve | Once the sauce has slightly thickened and the fish has absorbed the flavors, turn off the heat. Serve the Pesmol Ikan Mas immediately with steamed rice. Enjoy the explosion of Indonesian flavors! |
Cooking Tips:
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Choose Fresh Fish: Fresh carp or any other white-fleshed fish will provide the best flavor for this dish. Ensure that the fish is thoroughly cleaned and dried before frying.
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Adjust the Heat: If you prefer less heat, reduce the number of bird’s eye chilies, as they pack a spicy punch. You can also remove the seeds from the red chilies to mellow the heat while still maintaining the chili flavor.
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Oil Temperature for Frying: To achieve a perfectly crispy fish, make sure your oil is hot enough before adding the fish. Test the oil by dropping a small piece of bread or a bit of the spice paste into the oil—if it sizzles and rises to the surface, the oil is ready for frying.
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Substitute Candlenuts: If you can’t find candlenuts (kemiri), you can use macadamia nuts or blanched almonds as a substitute. They provide a similar creamy texture to the spice paste.
Pesmol Ikan Mas is a comforting and flavorful fish dish that brings the essence of Indonesian cooking into your kitchen. Serve it with a side of steamed white rice or fragrant jasmine rice to complement the rich and spicy sauce. The balance of sweet, savory, and spicy elements makes this dish truly irresistible.
