Pesmol Tongkol: A Flavorful Indonesian Dish
Pesmol Tongkol is a vibrant and aromatic dish that celebrates the rich flavors of Indonesian cuisine, featuring tender skipjack tuna (tongkol) infused with a medley of spices and herbs. Perfect for serving alongside steamed rice, this dish captures the essence of traditional home cooking with its balance of spices and freshness. Below is a detailed recipe for you to recreate this delightful dish in your own kitchen.
Ingredients
| Ingredient | Quantity |
|---|---|
| Skipjack tuna (ikan tongkol) | 6 whole fish, cleaned and halved |
| Lime juice (jeruk nipis) | 1 piece |
| Bird’s eye chilies (cabe rawit) | 10 pieces |
| Bay leaves (daun salam) | 3 leaves |
| Kaffir lime leaves (daun jeruk) | 5 leaves, stems removed |
| Lemongrass (serai) | 1 stalk, bruised |
| Tomatoes | 2 pieces, sliced |
| Water | 600 ml |
| Salt | To taste |
| Sugar | To taste |
| Cooking oil | For sautéing |
Ground Spices
| Spice | Quantity |
|---|---|
| Shallots (bawang merah) | 10 cloves |
| Garlic (bawang putih) | 4 cloves |
| Turmeric (kunyit) | 5 cm, peeled and sliced |
| Ginger (jahe) | 3 cm, peeled and sliced |
| Candlenuts (kemiri) | 5 pieces |
Instructions
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Prepare the Fish: Begin by marinating the cleaned skipjack tuna halves with the freshly squeezed lime juice and a sprinkle of salt. Allow the fish to sit for about 10 minutes, letting the flavors penetrate the flesh.
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Fry the Fish: Heat a generous amount of cooking oil in a frying pan over medium heat. Carefully add the marinated fish and fry until they are golden brown and cooked through. Once done, remove the fish from the pan and set aside, allowing excess oil to drain.
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Sauté the Spices: In the same pan, with the remaining oil, add the ground spices: shallots, garlic, turmeric, ginger, and candlenuts. Sauté the mixture along with the bay leaves, kaffir lime leaves, and bruised lemongrass until fragrant, which should take about 2-3 minutes.
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Add the Chilies and Tomatoes: Introduce the bird’s eye chilies and sliced tomatoes to the pan. Cook the mixture until the tomatoes soften and release their juices, creating a vibrant base for the sauce.
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Create the Sauce: Pour in the water, bringing it to a gentle boil. Once boiling, add the fried skipjack tuna back into the pan. Season the dish with salt and sugar, adjusting to your taste preferences. Gently stir to ensure the fish is coated with the aromatic sauce.
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Simmer: Allow the dish to simmer for about 10 minutes, letting the flavors meld together. The fish should absorb the essence of the spices, creating a delightful harmony of tastes.
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Serve: Once the fish is fully cooked and infused with the spices, remove from heat. Serve Pesmol Tongkol warm, accompanied by steamed rice for a complete meal. Enjoy this flavorful dish that encapsulates the heart of Indonesian culinary tradition!
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 250-300 kcal |
| Protein | 20-25 g |
| Fat | 15-20 g |
| Carbohydrates | 5-10 g |
| Fiber | 1-2 g |
| Sodium | Varies based on added salt |
This recipe is not only an excellent way to enjoy the tender, flaky texture of skipjack tuna but also a wonderful opportunity to explore the diverse flavors of Indonesian cuisine. With its balance of spice, acidity, and richness, Pesmol Tongkol is sure to become a favorite in your culinary repertoire.
