Pesmol Ikan Mas (Carp in Spicy Coconut Sauce)
Ingredients:
| Ingredient | Amount |
|---|---|
| Fresh Carp (Ikan Mas) | 500 grams |
| Lime | 1 piece |
| Lemongrass (bruised) | 1 stalk |
| Vinegar | As needed |
| Granulated Sugar | As needed |
| Kaffir Lime Leaves | 2 pieces |
| Green Bird’s Eye Chilies | 10 whole chilies |
For the Ground Spices:
| Spice | Amount |
|---|---|
| Red Bird’s Eye Chilies | 9 pieces |
| Ginger | A small slice |
| Turmeric | A small slice |
| Ground White Pepper | 1/4 teaspoon |
| Shallots | 5 pieces |
| Garlic | 2 cloves |
| Candlenuts | 4 pieces |
| Tomato | 1/2 large tomato |
| Salt | As needed |
Instructions:
-
Prepare the Fish:
Begin by thoroughly cleaning the carp. Rub it with lime juice to eliminate any fishy odors, then rinse it again until it is clean. Make a few shallow cuts on the sides of the fish to help the seasoning penetrate. Sprinkle a little salt over the fish and fry until it turns golden brown. Set aside. -
Sauté the Spices:
In a pan, heat a small amount of oil and sauté the ground spices (red bird’s eye chilies, ginger, turmeric, white pepper, shallots, garlic, candlenuts, tomato, and salt) until they release their fragrance and become aromatic. -
Add Aromatics:
Once the spices are fragrant, add the bruised lemongrass and kaffir lime leaves. Continue to sauté for a minute, allowing the lemongrass and lime leaves to infuse their aroma into the dish. After this, add the whole green bird’s eye chilies. -
Create the Sauce:
Pour in enough water to create a sauce base. Add a small amount of vinegar and granulated sugar to balance the flavors. Stir and let the sauce simmer gently. -
Add the Fried Fish:
Carefully place the fried carp into the sauce. Stir gently to coat the fish evenly with the sauce. Cover the pan and let it cook for a few more minutes, allowing the fish to absorb the flavors. Simmer until the sauce reduces slightly and the spices are well absorbed by the fish. -
Adjust Seasoning:
Taste the sauce and adjust the flavor with additional vinegar, sugar, or salt as needed. Once the sauce has thickened and the flavors are balanced, remove the fish from the heat. -
Serve:
Your Pesmol Ikan Mas is now ready to be served! Serve it with steamed rice for a satisfying, flavorful meal. Enjoy the tangy and spicy flavors of this traditional Indonesian dish.
Nutritional Information:
| Nutrient | Per Serving |
|---|---|
| Calories | 320 kcal |
| Protein | 32 grams |
| Fat | 18 grams |
| Carbohydrates | 5 grams |
| Fiber | 2 grams |
| Sodium | 780 mg |
Pesmol Ikan Mas is a traditional Indonesian dish, particularly popular in Sundanese cuisine. The combination of tangy vinegar, the heat from bird’s eye chilies, and the earthy flavors of ginger and turmeric create a wonderfully balanced dish that highlights the natural sweetness of the carp. This recipe is perfect for those who enjoy bold, spicy flavors with a slight tang.
