Ikan Pesmol

Name: Ikan Pesmol
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 7 serving
Ingredients: 2.2 pounds firm flesh fish; 1 teaspoon tamarind paste; 1 teaspoon Kashmiri chilli powder; ½ teaspoon turmeric powder; 1- inch ginger; 6 cloves of garlic; 1 red onion; 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

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings
7
Calories
784 kcal
Course
Main Course, Lunch, Dinner
Cuisine
Indonesian

Ikan Pesmol

Liam Rios

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Ikan Pesmol is a fish dish from West Java, Indonesia that has a refreshing tangy and spicy flavour.

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Ingredients

Servings

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

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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 Information

Show Details

Serving 1g Calories 784kcal (39%) Carbohydrates 27g (9%) Protein 44g (88%) Fat 60g (92%) Saturated Fat 9g (45%) Polyunsaturated Fat 48g Cholesterol 82mg (27%) Sodium 1334mg (56%) Fiber 6g (24%) Sugar 12g (24%)

Nutrition Facts

Serving: 7Serving

Amount Per Serving

Calories 784 kcal

% Daily Value*

Serving	1g
Calories	784kcal	39%
Carbohydrates	27g	9%
Protein	44g	88%
Fat	60g	92%
Saturated Fat	9g	45%
Polyunsaturated Fat	48g	282%
Cholesterol	82mg	27%
Sodium	1334mg	56%
Fiber	6g	24%
Sugar	12g	24%