Ikan Pesmol
Ikan Pesmol is a fish dish from West Java, Indonesia that has a refreshing tangy and spicy flavour.
Servings: 7
Ingredients
- 2.2 pounds firm flesh fish.
- 1 teaspoon tamarind paste.
- 1 teaspoon Kashmiri chilli powder.
- ½ teaspoon turmeric powder.
- 1- inch ginger minced.
- 6 cloves of garlic minced.
- 1 red onion chopped.
- 15 Kemiri/ candlenuts.
- 2 Salam leaves.
- 2 Lemongrass.
- ½ - inch Galangal.
- 1 tablespoon Sugar.
- 1 ½ teaspoons Salt + extra for the marinade.
- 2 teaspoons White vinegar or juice from one lemon.
- 1 cup water.
- 5-7 fresh bird’s eye chillies.
- 4 tablespoons cooking oil
Instructions
- Clean, scale, cut, and wash the fish. Marinate it with tamarind paste and 1 teaspoon of salt. Set aside.
- Using pestle and mortar, or a food processor, pound the ginger, garlic, chopped onion, candlenuts and galangal into a paste. Set aside.
- Grill the fish until it’s thoroughly cooked. Or, if you want to do it traditionally, you can deep fry the fish. Set aside.
- Heat 4 tablespoons of oil on a large cooking pan or a wok. Put the pounded spices, chilli powder, turmeric, Salam leaf, lemongrass, salt, and sugar in. Let it fry until the spices release aroma, and it looks shiny.
- Add in the vinegar or lemon juice. Cook further for a minute.
- Then add the water in, give it a stir and let it cook with a lid on. Until the water is reduced and you have a nice thick sauce.
- Put the fish in the sauce. Stir carefully until all the fish is coated with the spice. Leave it to cook with a lid on for about 3 minutes.
Notes
- If candlenuts are not available, you can substitute them with macadamia nuts. Or you can omit altogether.
Nutrition
Serving: 1g | Calories: 784kcal | Carbohydrates: 27g | Protein: 44g | Fat: 60g | Saturated Fat: 9g | Polyunsaturated Fat: 48g | Cholesterol: 82mg | Sodium: 1334mg | Fiber: 6g | Sugar: 12g
Disclaimer
Nutritional info in this recipe is only estimate using online calculator. You should refer to it as a guide only. Please verify with your own data if you seek an accurate info.