Pesmol Gembung (No MSG)
Ingredients
| Ingredient | Amount |
|---|---|
| Large Gembung Fish | 500 g |
| Cooking Oil | 250 g |
| Shallots | 5 cloves |
| Garlic | 3 cloves |
| Ginger | 2 cm |
| Candlenut | 1 |
| Turmeric Powder | 1 tbsp |
| Salt | To taste |
| Sugar | To taste |
| Lemongrass | 1 stalk, bruised |
| Whole Bird’s Eye Chili | 15 |
| Grated Coconut | ¼ coconut |
Instructions
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Prepare the Fish: Clean the large gembung fish and cut it into two halves. Heat oil in a pan and fry the fish until it’s crispy and golden brown. Set aside.
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Make the Spice Paste: In a mortar and pestle, grind together the shallots, garlic, ginger, candlenut, and turmeric powder until you achieve a smooth paste.
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Sauté the Spices: In a separate pan, heat a bit of oil and sauté the ground spice mixture until fragrant. Add the bruised lemongrass, sugar, salt, and whole bird’s eye chilies, mixing well.
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Combine with Coconut Milk: Pour in the freshly squeezed coconut milk (using the first press for a richer flavor) and stir until well combined. Adjust seasoning to taste.
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Add the Fish: Gently place the fried fish into the sauce, allowing it to simmer and absorb the flavors for a few minutes.
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Serve: Once everything is well combined and heated through, remove from heat. Your delicious Pesmol Gembung is ready to be enjoyed!
This flavorful dish pairs wonderfully with steamed rice and makes for an ultimate dining experience. Enjoy!
