Pesmol Ikan Mujair Nila: A Delightful Indonesian Dish
Discover the vibrant flavors of Indonesia with this delightful Pesmol Ikan Mujair Nila. This dish features the beloved Nile tilapia, known as ikan mujair, infused with aromatic spices and a hint of citrus. Perfect for serving warm alongside steamed rice, this recipe will transport your taste buds to the heart of Southeast Asia.
Ingredients
| Ingredient | Quantity |
|---|---|
| Nile tilapia (ikan mujair), cleaned | 2 medium fish |
| Lime (jeruk nipis) | 1 piece |
| Ground black pepper | 1 teaspoon |
| Large tomato, diced | 1 piece |
| Bird’s eye chili (cabe rawit), whole | 10 pieces |
| Large green chili, sliced diagonally | 2 pieces |
| Green onions, sliced diagonally | 2 stalks |
| Water | 350 ml |
| Lemongrass (serai), crushed | 1 stalk |
| Galangal (lengkuas), sliced | 2 cm |
| Bay leaves (daun salam) | 2 leaves |
| Kaffir lime leaves (daun jeruk purut) | 5 leaves |
| Instant broth powder (optional) | 1 teaspoon |
Spice Paste:
| Ingredient | Quantity |
|---|---|
| Garlic (bawang putih) | 3 cloves |
| Shallots (bawang merah) | 5 pieces |
| Ginger (jahe), peeled and sliced | 2 cm |
| Turmeric (kunyit), roasted | 3 cm |
| Roasted candlenuts (kemiri) | 3 pieces |
| Ground coriander (ketumbar) | 1 teaspoon |
| Curly red chili (cabe merah keriting) | 5 pieces |
Instructions
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Prepare the Fish: Start by cleaning the Nile tilapia thoroughly and then cut each fish in half. Marinate the fish pieces with lime juice, ground black pepper, and a pinch of salt. Allow them to rest for a few minutes to absorb the flavors.
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Pre-cook the Fish: In a pot, bring water to a boil and gently add the marinated fish. Cook until the fish is just half done, then remove and set aside. For a firmer texture, you may choose to fry the fish lightly instead.
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Make the Spice Paste: In a mortar and pestle or food processor, combine the garlic, shallots, ground coriander, curly red chili, roasted turmeric, ginger, and candlenuts. Grind until you achieve a smooth paste.
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Sauté the Aromatics: In a skillet, heat a little oil over medium heat and sauté the spice paste until fragrant. Add the bay leaves, kaffir lime leaves, galangal, and lemongrass, cooking until aromatic.
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Create the Broth: Pour in the reserved water from the fish boiling, and bring the mixture to a boil. Add the whole bird’s eye chilies, diced tomato, a pinch of sugar, salt, and instant broth powder if using. Allow the broth to simmer for a few moments until it slightly reduces.
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Combine and Cook: Gently add the fish back into the skillet, stirring carefully to avoid breaking the pieces. Allow the fish to simmer in the sauce until fully cooked and the broth thickens. Stir in the sliced green onions just before removing from heat.
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Serve: Transfer the Pesmol Ikan Mujair Nila to a serving dish, and enjoy it warm with a side of steamed rice.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Protein | 30 g |
| Carbohydrates | 12 g |
| Fats | 10 g |
| Fiber | 3 g |
| Sodium | 400 mg |
Enjoy crafting this aromatic and flavorful Pesmol Ikan Mujair Nila at home! This dish not only showcases the rich culinary heritage of Indonesia but also brings a delightful twist to your dining experience. Happy cooking! 😋✨
