Dairy-Free Pesmol Gourami
Discover the vibrant flavors of Indonesia with this Dairy-Free Pesmol Gourami recipe, a delightful twist on the traditional dish. Featuring succulent gourami fish marinated in lime, salt, and turmeric, then fried to crispy perfection in rich coconut oil, this recipe delivers bold, aromatic flavors without a hint of dairy. A tantalizing spice paste made with shallots, garlic, red chilies, ginger, galangal, and candlenuts forms the base of the sauce, infusing the fish with layers of fragrant warmth. A splash of tamarind paste adds a tangy depth, while kaffir lime leaves, lemongrass, and bay leaves elevate each bite. Perfectly paired with steamed rice, this easy-to-follow recipe is ready in under an hour and offers an authentic, dairy-free taste of Indonesia that's ideal for family dinners or special occasions.
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Recipe Information
Ingredients
- 2 whole Gourami fish
- 1 Lime
- 1 teaspoon Salt
- 1 teaspoon Turmeric powder
- 4 tablespoons Coconut oil
- 5 cloves Shallots
- 3 cloves Garlic
- 4 Red chilies
- 1 inch Ginger
- 1 inch Galangal
- 3 Candlenuts
- 2 medium Tomatoes
- 3 Kaffir lime leaves
- 1 stalk Lemongrass
- 2 Bay leaves
- 1 tablespoon Tamarind paste
- 250 ml Water
- 1 teaspoon Sugar
- 0.5 teaspoon Ground white pepper
Instructions
Clean the gourami fish and make diagonal slits on both sides. Rub the fish with lime juice, salt, and turmeric powder. Let it marinate for 10 minutes.
In a blender, add shallots, garlic, red chilies, ginger, galangal, and candlenuts. Blend into a smooth paste.
Heat 2 tablespoons of coconut oil in a pan over medium-high heat. Once hot, fry the marinated fish until golden brown on both sides. Remove and set aside.
In the same pan, add the remaining coconut oil. Sauté the spice paste until fragrant, about 3-4 minutes.
Add the tomatoes, kaffir lime leaves, lemongrass (bruised), and bay leaves. Cook for another 2 minutes.
Add tamarind paste and water to the pan. Stir to combine and bring to a simmer.
Return the fried fish to the pan and spoon the sauce over the fish. Add sugar and ground white pepper. Let it cook for another 5-7 minutes, allowing the fish to absorb the flavors.
Taste and adjust seasoning if necessary. Remove from heat and serve the pesmol gourami warm with steamed rice.
Nutrition Facts
Calories |
1949 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.7 g | 168% | |
| Saturated Fat | 61.6 g | 308% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 286 mg | 95% | |
| Sodium | 2682 mg | 117% | |
| Total Carbohydrate | 104.2 g | 38% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 44.3 g | ||
| Protein | 109.9 g | 220% | |
| Vitamin D | 23.8 mcg | 119% | |
| Calcium | 494 mg | 38% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 4651 mg | 99% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
