Pesmol Ikan Kembung: A Flavorful Indonesian Delight
Pesmol Ikan Kembung is a vibrant and aromatic dish that showcases the deliciously tender mackerel fish, infused with a symphony of spices and flavors. Originating from Indonesia, this recipe brings together the rich, savory elements of traditional Indonesian cuisine with a delightful balance of tangy and spicy notes, making it a perfect centerpiece for any meal. Let’s dive into the preparation of this delectable dish, which is sure to impress your family and friends.
Ingredients
| Ingredient | Quantity |
|---|---|
| Mackerel fish (ikan kembung) | 3 fish, cleaned and cut |
| Lime juice | 2 1/2 limes, juiced |
| Lemongrass | 2 stalks, crushed |
| Galangal (lengkuas) | 2 cm, crushed |
| Kaffir lime leaves (daun jeruk) | 3 leaves |
| Spice Blend: | |
| Red shallots (bawang merah) | 10 pieces |
| Garlic (bawang putih) | 6 cloves |
| Candlenuts (kemiri) | 3 nuts |
| Red curly chili (cabe merah keriting) | 2 pieces |
| Turmeric (kunyit) | 2 cm |
| Ginger (jahe) | 2 cm |
| Granulated sugar | 1/2 teaspoon |
| Salt | to taste |
| Bouillon powder | to taste |
| Bird’s eye chili (cabe rawit) | as needed, both red and green |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 210 kcal |
| Protein | 22 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 3 g |
| Fat | 10 g |
| Sodium | 300 mg |
Preparation Steps
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Clean the Fish: Start by thoroughly cleaning the mackerel fish. After rinsing, rub the fish with a mixture of salt and lime juice, allowing it to marinate for about 15 minutes. This process not only adds flavor but also helps to eliminate any fishy odor. Set aside once marinated.
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Fry the Fish: Heat a generous amount of oil in a frying pan over medium heat. Once hot, carefully place the marinated mackerel in the oil, frying until golden brown and cooked through. This typically takes about 4-5 minutes per side, depending on the thickness of the fish. Once cooked, remove the fish and drain on paper towels to remove excess oil.
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Prepare the Spice Blend: In the same pan, drain excess oil, leaving just enough to sauté the spices. Add the ground spice blend made from shallots, garlic, candlenuts, red curly chili, turmeric, and ginger into the pan. Sauté these ingredients along with the crushed galangal and lemongrass until fragrant, which should take about 3-4 minutes.
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Incorporate the Aromatics: Add the kaffir lime leaves to the sautéed spices, stirring to combine all the flavors well. Pour in a small amount of water to create a sauce, mixing thoroughly to deglaze the pan. Allow the mixture to simmer for a couple of minutes.
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Combine with Fried Fish: Gently add the fried mackerel back into the pan. Sprinkle the whole bird’s eye chilies over the fish, stirring delicately to ensure the fish is well coated with the spice mixture. Continue to cook for a few more minutes until the sauce thickens and clings to the fish, allowing the flavors to meld beautifully.
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Serve: Once the sauce has reduced to your desired consistency and the fish is well coated, remove from heat. Serve the Pesmol Ikan Kembung hot, garnished with additional bird’s eye chilies if desired, alongside steamed rice and fresh vegetables for a complete meal.
Final Thoughts
Pesmol Ikan Kembung is not just a dish; it is a celebration of flavors and culinary tradition. The aromatic spices combined with the tender fish create a delightful dish that is both comforting and invigorating. This recipe is a fantastic representation of Indonesian cuisine, offering a taste of the tropical islands with every bite. Enjoy this dish at your next gathering or as a special treat for yourself and loved ones, and immerse yourself in the beautiful world of culinary exploration. Happy cooking!
