Spicy Indonesian Tilapia in Coconut Sauce (Pesmol Ikan Mas)

Pesmol Ikan Mas Recipe: A Flavorful Indonesian Delight

Ingredients:

• 500 grams of tilapia fish (ikan mas)
• For the Spice Paste:
  • 7 shallots
  • 3 cloves of garlic
  • 4 candlenuts
• For Additional Flavor:
  • 300 ml coconut milk
  • 1 large tomato, cut into 6 wedges
  • 1 stalk lemongrass
  • 2 bay leaves
  • 1 thumb-sized piece of galangal, smashed
  • Salt and sugar, to taste
  • 5 red curly chilies, sliced into thirds
  • 5 green curly chilies, sliced into thirds
  • Cooking oil for sautéing

Instructions:

1. Prepare the Fish:
   Begin by scraping the skin of the tilapia and removing the internal organs. Rinse the fish thoroughly, then marinate with a splash of lime juice and a pinch of salt. Let it sit for about 10 minutes. After marinating, rinse again and fry the fish until it’s half-cooked. Set aside.

2. Make the Spice Paste:
   Blend the shallots, garlic, and candlenuts into a smooth paste.

3. Cook the Spice Paste:
   Heat some cooking oil in a pan. Sauté the blended spice paste until aromatic and golden.

4. Combine Ingredients:
   Add the bay leaves, lemongrass, and galangal to the pan. Pour in the coconut milk and stir well to combine.

5. Simmer the Fish:
   Gently place the half-cooked tilapia into the pan. Season with salt and sugar to taste. Allow the mixture to come to a boil, then let it simmer until the sauce reduces and thickens slightly, and the fish is fully cooked.

6. Add Final Touches:
   Add the tomato wedges and both red and green curly chilies. Stir briefly, just until the chilies are slightly wilted.

7. Serve:
   Remove from heat and transfer to a serving dish. Enjoy your Pesmol Ikan Mas warm.

Bon Appétit!

Feel free to explore this vibrant Indonesian dish and savor the rich flavors of the Pesmol Ikan Mas.