Pesmol Ikan Mujair Nila
Ingredients:
- 2 medium-sized Nile tilapia fish, cleaned and cut in half
- 1 lime
- 1 teaspoon ground black pepper
- 1 large tomato, washed and diced
- 10 red bird’s eye chilies, washed and left whole
- 2 large green chilies, washed and sliced diagonally
- 2 stalks green onions, washed and sliced diagonally
- 350 ml water
- 1 stalk lemongrass, washed and bruised
- 2 cm galangal
- 2 bay leaves
- 5 kaffir lime leaves
- 1 teaspoon instant broth (optional)
For the Spice Paste:
- 3 cloves garlic
- 5 shallots
- 2 cm ginger
- 3 cm turmeric, roasted
- 3 candlenuts, toasted
- 1 teaspoon ground coriander
- 5 red curly chilies
Instructions:
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Prepare the Fish: Rub the cleaned and halved Nile tilapia with lime juice, black pepper, and salt. Let it sit for a short while to marinate.
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Cook the Fish: Boil the fish until it’s half-cooked. If you prefer the fish to be firmer and less likely to break apart, you can fry it instead of boiling.
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Make the Spice Paste: Grind the garlic, shallots, coriander, red curly chilies, turmeric, ginger, and candlenuts into a smooth paste. Sauté the paste in a small amount of oil until fragrant.
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Add Aromatics: To the sautéed spice paste, add the bay leaves, kaffir lime leaves, galangal, and lemongrass. Stir until aromatic.
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Simmer the Sauce: Pour in the water and the remaining fish broth. Bring to a boil.
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Flavor the Sauce: Add the whole red bird’s eye chilies, diced tomato, sugar, salt, and instant broth (if using). Allow the sauce to simmer until it reduces slightly.
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Combine Fish and Sauce: Gently add the fish to the pot and stir carefully. Let it cook until the sauce thickens and the fish is thoroughly cooked. Incorporate the green onions just before finishing.
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Serve: Remove from heat and serve warm. Enjoy your Pesmol Ikan Mujair Nila!
Feel free to experiment with the spice levels and ingredients to suit your taste. Enjoy your culinary journey with this delightful Indonesian dish! 😋👨🍳
