Ikan Nila Pesmol: A Flavorful Indonesian Delight
Ikan Nila Pesmol is a traditional Indonesian dish known for its vibrant flavors and aromatic spices. This recipe combines the freshness of Nile tilapia with a rich blend of herbs and spices, creating a delightful dish that is sure to impress. Perfectly paired with warm rice, this dish brings a taste of Indonesia right to your table. Here’s how to make it.
Ingredients
| Ingredient | Quantity |
|---|---|
| Nile tilapia fish (ikan nila) | 1 kg (approximately 7 fish) |
| Lime (jeruk nipis) | 1 whole |
| Water | 500 ml |
| For the Ground Spices (Bumbu Halus) | |
| Shallots (bawang merah) | 150 grams (1.5 ons) |
| Garlic (bawang putih) | 12 cloves |
| Candlenuts (kemiri) | 4 pieces |
| Ginger (jahe) | 2 cm |
| Turmeric (kunyit) | 2 pieces |
| Small chili peppers (cabe kecil) | To taste (coarsely blended) |
| For the Coarse Spices (Bumbu Kasar) | |
| Kaffir lime leaves (daun jeruk) | 10 leaves |
| Lemongrass (serai) | 2 stalks (crushed) |
| Starfruit (asam belimbing wuluh) | 10 pieces (cut in half) |
| Bay leaves (daun salam) | 4 leaves |
| For Seasoning | |
| Salt | To taste |
| Sugar | A pinch |
| Flavor enhancer (optional) | To taste |
Instructions
-
Prepare the Fish: Begin by cleaning the Nile tilapia. You can cut the fish into pieces according to your preference. Once cleaned, rub the fish with lime juice to eliminate any fishy odor and enhance its flavor.
-
-
Fry the Fish: Heat oil in a frying pan and gently fry the fish until they are cooked through but not overly dry. This will help maintain a beautiful appearance and enhance the taste. Set aside the fried fish when done.
-
Blend the Spices: While waiting for the fish to fry, blend the ground spices. Combine shallots, garlic, candlenuts, ginger, turmeric, and small chili peppers in a blender. Blend until they form a coarse paste, being careful not to over-blend the chili peppers.
-
Sauté the Spices: In a clean pan, heat some oil over medium heat. Once the oil is hot, add the blended spice mixture to the pan. Stir in the kaffir lime leaves, crushed lemongrass, bay leaves, and starfruit. Sauté the mixture until it becomes fragrant and the oil separates.
-
Cook the Fish: Add the 500 ml of water to the pan and bring the mixture to a boil. Once boiling, gently add the fried fish into the pan. Allow the dish to simmer, letting the flavors meld together, but be careful not to stir too much to avoid breaking the fish apart.
-
Adjust Seasoning: After about 10-15 minutes, check the seasoning. Add salt, sugar, and flavor enhancer according to your taste preferences. Allow the sauce to reduce until it thickens slightly, ensuring that the fish is well-coated with the flavorful sauce.
-
Serve: Once the sauce has thickened and the flavors are well combined, remove the dish from the heat. Serve your Ikan Nila Pesmol hot, alongside a steaming bowl of rice, allowing the delightful flavors of the dish to shine through. Don’t forget to add your special touch of love while serving!
Nutritional Information
| Nutrient | Amount per Serving (Approx. 200g) |
|---|---|
| Calories | 250 kcal |
| Protein | 30 g |
| Fat | 12 g |
| Carbohydrates | 10 g |
| Fiber | 2 g |
| Sodium | 300 mg |
Tips for Perfect Ikan Nila Pesmol:
- Selecting the Fish: Choose fresh Nile tilapia for the best flavor and texture.
- Spice Adjustment: Feel free to adjust the amount of chili peppers based on your spice preference.
- Serving Suggestion: This dish pairs beautifully with steamed jasmine rice or a simple salad for a complete meal.
Enjoy your cooking adventure with Ikan Nila Pesmol, a dish that brings the flavors of Indonesia to your home kitchen, perfect for family gatherings or a special treat!
