Spicy Sweet Mackerel Pesmol with Crispy Fish and Creamy Coconut Sauce

Sweet and Spicy Mackerel Pesmol

Ingredients:

• 3/4 whole mackerel, cut into pieces
• 1 long bean curd, peeled
• For the Spice Paste:
  • 8 red curly chilies
  • 7 shallots
  • 3 cloves garlic
  • 1 piece turmeric
  • 1 piece ginger
  • 3 candlenuts
• For Garnishing:
  • 5 bird’s eye chilies (left whole)
  • 3 green bird’s eye chilies (left whole)
• Additional Ingredients:
  • 1 piece galangal, crushed
  • 1 stalk lemongrass, crushed
  • 2 kaffir lime leaves
  • Palm sugar
  • White sugar
  • Salt, pepper, and seasoning
  • 1 packet of coconut milk (or freshly squeezed coconut milk)
  • Cooking oil for frying

Instructions:

1. Prepare the Fish:

   • Clean the mackerel thoroughly and rub it with lime juice and salt. This will help remove any fishy odor and add flavor.
   • Heat oil in a frying pan and fry the mackerel pieces until cooked through and crispy. Drain on paper towels to remove excess oil.

2. Make the Spice Paste:

   • Blend the red curly chilies, shallots, garlic, turmeric, ginger, and candlenuts into a smooth paste using a food processor or mortar and pestle.

3. Cook the Spice Paste:

   • In a large skillet or wok, heat a small amount of oil over medium heat. Add the spice paste and sauté until fragrant and the oil starts to separate from the paste.
   • Add the lemongrass, kaffir lime leaves, and crushed galangal to the skillet. Stir and cook for a few more minutes to blend the flavors.

4. Simmer the Sauce:

   • Pour in 2 cups of water and the coconut milk, stirring gently to combine. Be careful not to let the mixture boil too rapidly to avoid curdling the coconut milk.
   • Season with salt, palm sugar, white sugar, pepper, and seasoning to taste. Adjust the seasoning according to your preference.
   • Allow the sauce to simmer gently until it starts to thicken slightly.

5. Combine Ingredients:

   • Once the sauce has reached the desired consistency, add the fried mackerel pieces, whole bird’s eye chilies, and peeled long bean curd.
   • Stir well to ensure the fish and bean curd are coated with the sauce. Let it cook for a few more minutes, allowing the flavors to meld and the sauce to absorb into the fish.

6. Serve:

   • Remove from heat and transfer to a serving dish. Garnish with additional whole bird’s eye chilies if desired.
   • Serve hot with steamed rice or as part of a larger meal.

Enjoy this flavorful and aromatic mackerel pesmol, a perfect balance of sweet and spicy with a rich, creamy sauce that complements the crispy fried fish beautifully.