Sweet and Spicy Indonesian Mackerel with Coconut Milk (Pesmol Ikan)

Spicy and Sweet Mackerel (Pesmol Ikan Kembung Pedas Manis)

Pesmol Ikan Kembung is a traditional Indonesian dish known for its vibrant blend of flavors. This recipe combines the freshness of mackerel with the rich, aromatic spices of turmeric, ginger, and lemongrass, topped off with a spicy kick from bird’s eye chilies and the unique nuttiness of petai beans. The dish is further enhanced by a creamy coconut milk sauce, creating a balance between sweet, savory, and spicy flavors. Follow this step-by-step guide to recreate this delectable dish at home.

Ingredients

Instructions

1. Prepare the Fish:

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   • Clean the mackerel thoroughly and cut it into portions.
   • Rub the fish with lime juice and a pinch of salt to eliminate any fishy odor. Let it sit for a few minutes.

2. Fry the Fish:

   • Heat a generous amount of oil in a pan over medium heat.
   • Fry the mackerel until golden brown on all sides. Once cooked, set the fish aside to drain excess oil on a paper towel.

3. Make the Spice Paste:

   • In a blender or mortar and pestle, blend the red chilies, shallots, garlic, turmeric, ginger, and candlenuts into a smooth paste.
   • If necessary, add a small amount of water to assist with blending.

4. Cook the Spice Paste:

   • In a large wok or pan, heat a small amount of oil over medium heat.
   • Add the spice paste and sauté until fragrant, stirring occasionally to prevent burning.
   • Toss in the bruised lemongrass, galangal, and kaffir lime leaves. Continue to sauté until everything is well combined and the fragrance deepens.

5. Create the Sauce:

   • Pour in 2 cups of water and stir well.
   • Add the coconut milk, ensuring to stir consistently to prevent it from splitting.
   • Season the mixture with palm sugar, granulated sugar, salt, pepper, and seasoning powder (if using). Adjust the taste until it’s balanced between sweet, savory, and spicy.

6. Incorporate the Fish and Garnishes:

   • Once the sauce is well-seasoned, gently add the fried mackerel back into the pan.
   • Add the whole bird’s eye chilies (red and green) and the peeled petai beans.
   • Let the fish simmer in the sauce, allowing it to absorb the flavors. This should take about 10 minutes. Stir gently to ensure the fish remains intact.

7. Final Touches:

   • When the sauce has reduced slightly and the flavors are fully infused, remove the dish from heat.
   • Transfer the fish and sauce to a serving dish.

Nutritional Information (Per Serving)

This Pesmol Ikan Kembung Pedas Manis recipe is perfect for a family dinner or any occasion where you want to serve a meal bursting with bold, fresh flavors. The creamy coconut milk, fiery chilies, and aromatic spices make this dish an unforgettable Indonesian classic. Enjoy it with steamed rice for a complete and satisfying meal.