Low Sodium Pesmol Gourami
Experience the bold, vibrant flavors of Indonesian cuisine with this Low Sodium Pesmol Gourami recipe, a healthier take on the classic Pesmol dish. This fragrant fish stew combines tender, marinated gourami fish with a rich, aromatic sauce made from unsweetened coconut milk, turmeric, tamarind paste, lemongrass, and kaffir lime leaves. Enhanced with the zest of lime juice and a medley of fresh spices like ginger, galangal, and red chilies, this dish delivers a burst of tantalizing flavors without relying on excess salt. Cooked to perfection in just 35 minutes, it’s an ideal centerpiece for a wholesome, low-sodium meal. Garnish with fresh coriander and serve with steamed rice for a delightful fusion of tropical flair and heart-smart cooking. Perfect for seafood lovers seeking bold taste and mindful seasoning!
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Recipe Information
Ingredients
- 2 whole (cleaned and gutted) Gourami fish
- 2 tablespoons Lime juice
- 1 teaspoon Turmeric powder
- 0.5 teaspoon Fresh ground black pepper
- 4 medium, thinly sliced Shallots
- 4 cloves, minced Garlic
- 3 seeded and sliced (adjust to taste) Red chilies
- 1 inch piece, julienned Ginger
- 1 inch piece, smashed Galangal
- 1 teaspoon Coriander powder
- 1 cup Unsweetened coconut milk
- 1 tablespoon Tamarind paste
- 2 stalks, smashed and knotted Lemongrass
- 4 torn to release aroma Kaffir lime leaves
- 2 tablespoons Vegetable oil
- 0.25 cup chopped, for garnish Fresh coriander (cilantro) leaves
Instructions
Rinse the Gourami fish thoroughly and pat dry with paper towels.
In a small bowl, combine lime juice, turmeric powder, and black pepper. Rub the mixture over the fish and set aside for 10 minutes to marinate.
In a large skillet or wok, heat vegetable oil over medium heat. Add shallots, garlic, red chilies, ginger, and galangal. Sauté until the shallots become translucent and fragrant.
Stir in the coriander powder and continue to cook for about 1 minute, ensuring it does not burn.
Add coconut milk, tamarind paste, lemongrass, and kaffir lime leaves to the pan. Stir well and bring the mixture to a simmer.
Carefully place the marinated fish in the pan. Spoon some sauce over the fish and cover the skillet.
Allow the fish to cook in the simmering sauce for about 20-25 minutes, turning once halfway through, until the fish is cooked through and the sauce thickens.
Remove from heat and transfer the fish to a serving platter.
Garnish with fresh coriander leaves and serve immediately with steamed rice.
Nutrition Facts
Calories |
1054 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.3 g | 53% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 286 mg | 95% | |
| Sodium | 331 mg | 14% | |
| Total Carbohydrate | 88.3 g | 32% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 24.9 g | ||
| Protein | 99.3 g | 199% | |
| Vitamin D | 23.8 mcg | 119% | |
| Calcium | 770 mg | 59% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 3482 mg | 74% | |
*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.
