Pesmol Ikan Gurami: Deep-Fried Gourami Fish in Spicy Sauce
Ikan pesmol is a popular Sundanese dish of fried whole fish basted in a thick, delicious sauce, consisting of lemongrass, galangal, chillies, and other ingredients.
- Prep time
- 30 min
- Cook time
- 45 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 medium gourami (around 500 gr)
- 1 small lemon
- 8 shallots, peeled, chopped
- 4 cloves garlic, peeled, chopped
- 3 cm fresh turmeric, peeled, chopped
- 2 cm fresh ginger, peeled, chopped
- 2 candlenuts, chopped
- 2 cm galangal, bruised
- 1 lemongrass, use only the white part, bruised, knotted
- 1 Indonesian bay leaf (daun salam)
- Salt to taste
- 0.5 tsp chicken stock powder
- 0.5 tsp sugar
- 150 ml water
- 10 fresh bird’s eye chillies
- Oil for deep frying and sautéing
Instructions
- 1
Clean and wash the fish thoroughly, and then sprinkle with salt and lemon juice. Rub the fish all over, set aside.
- 2
Blend into a fine paste: shallots, garlic, turmeric, ginger and candlenuts.
- 3
In a deep frying pan, heat enough oil over a medium high flame and deep fry the fish until golden, around 10 minutes each side.
- 4
Discard the oil used for frying.
- 5
In a clean wok, heat 3 tbsp oil over medium high heat, and sauté the spice paste until fragrant, around 3 minutes.
- 6
Add galangal, lemongrass and the bay leaf.
- 7
Add the water.
- 8
Season with salt, chicken stock cube and sugar.
- 9
Add the fresh chillies.
- 10
Add the fish. Baste the fish with the spice mixture.
- 11
Continue cooking until the sauce is reduced and thickened.
- 12
Transfer the fish to a serving plate and serve immediately.