Ingredients
| Ingredient | Quantity |
|---|---|
| Gurame fish (Ikan Nila) | 1 whole |
| Cucumbers | 2, cut into matchsticks |
| Carrots | 2, cut into matchsticks |
| Bird’s eye chilies | To taste |
| Lime juice | Juice of 6 limes |
| Kaffir lime leaves | 2 leaves |
| Salam leaves | 2 leaves |
| Sugar | To taste |
| Salt | To taste |
| Pepper | To taste |
Spice Paste
| Ingredient | Quantity |
|---|---|
| Shallots | 7 cloves |
| Garlic | 3 cloves |
| Candlenuts | 5 nuts |
| Lemongrass | 2 stalks |
| Ginger | 1 small piece |
| Turmeric | 1/2 small piece |
| Galangal | 1 small piece |
Instructions
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Start by scoring the fish and marinating it with lime juice. Let it rest for about 15 minutes to absorb the flavor.
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Heat oil in a pan and fry the fish until it is crispy and golden brown. Once done, set aside.
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In the same pan, sauté the ground spice paste until it becomes fragrant. Add a splash of water to create a sauce base.
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Incorporate the kaffir lime leaves, salam leaves, lime juice, sugar, salt, and pepper into the mixture. Adjust the taste as needed.
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Finally, add the carrots, cucumbers, and bird’s eye chilies, allowing them to cook until they are tender yet still vibrant. Ensure to leave a bit of sauce for a moist finish.
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Serve your Pesmol Gurame warm, garnished with additional lime or chilies if desired, and enjoy this delicious dish that beautifully balances spices and fresh vegetables!
This recipe highlights the ultimate blend of flavors, showcasing the rich culinary heritage.