Ingredients

  • Serves 2-4 people
  • Basic Ingredients and Marination : 

    1 whole fish (500 gram - 600 gram) Japan Pomfret Fish

    An adequate Salt

    1 pc Lime

    Ingredients (A) :

    Coarse Grind Seasoning :

    5 pcs Shallot 

    6 pcs Garlic

    2 Segment Ginger 

    1 tbsp Coriander Powder 

    1 tbsp White Pepper Powder

    2 pcs Lemongrass 

    4 pcs Red Cayenne 

    5 pcs Roasted Candlenut 

    Ingredients (B):

    4  Bay Leaves

    1 pc Leek (split into 2 then cut into 2 finger joints)

    Ingredients (C):

    1 tbsp Brown Sugar 

    1 tbsp Granulated Sugar 

    1 tbsp Salt

    1 tbsp Chicken Powder

    2 tbsp Tamarind Water 

    150ml Water

    1 pc Tomato (cut into 6 pcs)’

    Cooking Oil

Ikan Pesmol
Recipe Courtesy of
Asian Food Network

Ikan Pesmol

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Fried fish cooked in Pesmol paste, Ikan Pesmol is one of the many famous dishes in Sundanese cuisine. Seasoned with spices and aromatics like lemongrass, ginger, tamarind, candlenut and red cayenne, the flavors of this fish dish will light up your taste buds with its mix of sour, sweet, savory and spicy. While pomfret is used in this recipe, feel free to pair your favorite fish with these unique flavors for a traditional Indonesian lunch.
  • Medium
  • 60 min
  • 20 min
  • 15 min
  • 2 steps
  • 17 Ingredients
  • Medium
  • 2 steps
  • 17 Ingredients
  • 60 min
  • 20 min
  • 15 min

Instructions

  1. Deep fry fish

    • Clean the fish from the scales to the gut. Then, give the fish fibre a cut so that it speeds up the cooked process when frying. Then, wash the fish until it is really clean and marinate the fish using salt and lime to get rid of the fishiness. Prepare the pan and and add enough cooking oil to fill up ¾ of the pan, and fry fish until the fish is really cooked. Then, lift it and set aside. 
    Deep fry fish


  2. Fry spice paste

    • Put all the ingredients in (A) into the blender and coarse blend it. 
    • Stir fry all the ingredients with a small amount of cooking oil. Add in all the spices in (B) and stir fry until well cooked.
    • Once cooked, put in the tomato and water and simmer. Add in the seasoning ingredients (C). Stir well and bring it to a boil and sauce thickens.
    Fry spice paste


Plate and Serve!

Prepare a plate and put the fried fish and drizzle pesmol sauce over the fish

Plate and Serve!
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    Ingredients
    • Serves 2-4 people
    • Basic Ingredients and Marination : 

      1 whole fish (500 gram - 600 gram) Japan Pomfret Fish

      An adequate Salt

      1 pc Lime

      Ingredients (A) :

      Coarse Grind Seasoning :

      5 pcs Shallot 

      6 pcs Garlic

      2 Segment Ginger 

      1 tbsp Coriander Powder 

      1 tbsp White Pepper Powder

      2 pcs Lemongrass 

      4 pcs Red Cayenne 

      5 pcs Roasted Candlenut 

      Ingredients (B):

      4  Bay Leaves

      1 pc Leek (split into 2 then cut into 2 finger joints)

      Ingredients (C):

      1 tbsp Brown Sugar 

      1 tbsp Granulated Sugar 

      1 tbsp Salt

      1 tbsp Chicken Powder

      2 tbsp Tamarind Water 

      150ml Water

      1 pc Tomato (cut into 6 pcs)’

      Cooking Oil

    Nutrition
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