Pesmol Gourami
Experience the bold, aromatic flavors of Indonesia with Pesmol Gourami, a traditional Sundanese dish that infuses crispy fried gourami fish with a rich, tangy, and spicy sauce. This recipe highlights a medley of exotic ingredients like turmeric, galangal, candlenuts, and kaffir lime leaves, creating a fragrant spice paste that forms the heart of the dish. The fish is bathed in a vibrant sauce made from tamarind paste, vinegar, and fiery chilies, offering layers of complex yet well-balanced flavors. Perfectly paired with steamed rice, Pesmol Gourami is a soulful meal that delivers authentic Indonesian flair in every bite. Ideal for seafood lovers, this recipe is both satisfying and impressive, showcasing the depth of Southeast Asian cuisine.
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Recipe Information
Ingredients
- 2 whole, cleaned Gourami fish
- 1 teaspoon Salt
- 1 whole Lime
- 1 teaspoon Turmeric powder
- 1 teaspoon Coriander seeds
- 4 whole Garlic cloves
- 4 whole Shallots
- 4 whole, or to taste Red chili peppers
- 2 whole Candlenuts
- 1 inch, sliced Ginger
- 1 inch, sliced Galangal
- 2 sticks, bruised Lemongrass
- 4 whole Kaffir lime leaves
- 4 whole, optional Bird's eye chilies
- 2 tablespoons Tamarind paste
- 1 teaspoon Sugar
- 100 ml Cooking oil
- 300 ml Water
- 1 tablespoon Vinegar
Instructions
Rub the gourami fish with lime juice and salt. Let it sit for 10 minutes to remove any fishy odor, then rinse under cold water and pat dry with paper towels.
In a mortar or blender, grind turmeric powder, coriander seeds, garlic, shallots, red chili peppers, and candlenuts into a smooth paste.
Heat 50 ml of cooking oil in a large pan over medium heat. Fry the gourami fish until both sides are golden brown and crispy. Remove and set aside on a plate lined with paper towels to drain excess oil.
In the same pan, add the remaining 50 ml of cooking oil and sauté the spice paste for 3-4 minutes until fragrant.
Add ginger, galangal, lemongrass, and kaffir lime leaves, and continue to sauté for another 2 minutes.
Pour in water, tamarind paste, sugar, and vinegar, stirring until the paste is well dissolved, then bring to a simmer.
Add the bird's eye chilies for additional heat if desired, then taste and adjust the seasoning as needed.
Place the fried gourami fish into the simmering sauce and cook for another 5 minutes, occasionally spooning the sauce over the fish to ensure it's thoroughly coated and infused with flavor.
Serve the Pesmol Gourami hot with steamed rice and enjoy the vibrant blend of traditional Indonesian spices.
Nutrition Facts
Calories |
1457 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.7 g | 143% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 2472 mg | 107% | |
| Total Carbohydrate | 100.1 g | 36% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 36.7 g | ||
| Protein | 28.8 g | 58% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 287 mg | 22% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 2407 mg | 51% | |
*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.
