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!
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