Pesmol Bawal Acar Kuning: A Flavorful Indonesian Dish
Pesmol Bawal Acar Kuning is a traditional Indonesian dish known for its vibrant flavors and enticing aroma. This recipe showcases the delicate taste of pomfret fish (ikan bawal) combined with a medley of spices and fresh vegetables, creating a colorful and mouthwatering presentation that is perfect for any meal. The harmonious blend of spices, combined with the tanginess of lime and a hint of sweetness, makes this dish a delightful addition to your culinary repertoire.
Ingredients
| Main Ingredients | Quantity |
|---|---|
| Pomfret fish (ikan bawal), cut in half | 3 pieces |
| Carrots, cut into matchsticks | 2 pieces |
| Cucumbers, seeded and cut into matchsticks | 2 pieces |
| Spices and Seasoning | Quantity |
|---|---|
| Shallots (bawang merah) | 5 cloves |
| Garlic (bawang putih) | 3 cloves |
| Candlenuts (kemiri), soaked for easier grinding | 4 nuts |
| Lemongrass (sereh) | 1 stalk |
| Bay leaves (daun salam) | 2 leaves |
| Kaffir lime leaves (daun jeruk) | 3 leaves |
| Ginger (jahe), roasted | 1 thumb-sized piece |
| Turmeric (kunyit), roasted | 2 thumb-sized pieces |
| Lime (jeruk nipis) | 1 fruit |
| Bird’s eye chili (cabe tampar) | to taste (as desired) |
| Sugar | to taste |
| Salt | to taste |
| White pepper (lada putih) | to taste |
| Chicken bouillon powder (kaldu bubuk) | to taste |
| Fish oil (minyak ikan) | 2 teaspoons |
| Vinegar (cuka) | 3 teaspoons |
Instructions
| Step | Instructions |
|---|---|
| 1 | Begin by thoroughly washing the pomfret fish under cold water. Slice the lime in half, and squeeze the juice onto the fish, ensuring an even coating. Set aside the other half of the lime for later use. |
| 2 | Heat a generous amount of oil in a frying pan until it is piping hot. Carefully add the fish and reduce the heat to medium. Fry the fish until it is golden brown and cooked through. Remove the fish and set aside. |
| 3 | In a blender or food processor, combine the shallots, garlic, candlenuts, and roasted ginger and turmeric, and blend until smooth. This forms the aromatic base for the dish. |
| 4 | In the same pan used for frying the fish, add the blended spices and sauté until fragrant. Next, add the lemongrass, bay leaves, and crushed ginger, stirring for an additional minute. |
| 5 | Pour in enough boiled water to cover the vegetables, then add the matchstick-cut carrots and cucumbers. Bring to a boil and cook for a few minutes until the vegetables are slightly tender. |
| 6 | Gently place the fried fish back into the pan. Squeeze half of the reserved lime juice over the fish and add sugar, salt, white pepper, chicken bouillon powder, fish oil, and vinegar. |
| 7 | If desired, add the whole bird’s eye chilies for a milder flavor, or crush them into the spice mixture for extra heat. Adjust seasoning to taste, and simmer gently for another 5–10 minutes to let the flavors meld. |
| 8 | Serve hot, garnished with fresh herbs or additional lime wedges, and enjoy the delightful balance of flavors in this aromatic dish. Bon appétit! |
Nutritional Information
| Nutrient | Amount per serving |
|---|---|
| Calories | Approx. 350 kcal |
| Protein | 30 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 4 g |
| Total Fat | 15 g |
| Saturated Fat | 3 g |
| Cholesterol | 75 mg |
| Sodium | 500 mg |
Final Thoughts
Pesmol Bawal Acar Kuning is a dish that not only satisfies the palate but also brings a burst of color and flavor to your dining table. With its fragrant spices and fresh vegetables, this recipe embodies the essence of Indonesian cuisine. Whether served as a main course or as part of a larger spread, this delightful dish is sure to impress family and friends alike. Enjoy this culinary journey into the heart of Indonesia right in your home!
