Soy-Free Pesmol Gourami
Delight your taste buds with the bold flavors of Soy-Free Pesmol Gourami, a vibrant Indonesian dish that combines tender, fried gourami fish with a rich, aromatic coconut milk-based sauce. This soy-free adaptation of the traditional pesmol highlights a fragrant medley of turmeric, lemongrass, galangal, kaffir lime leaves, and red chilies, bringing layers of spice and zing to the table. Enhanced by tamarind paste, palm sugar, and fresh lime juice, the sauce is both tangy and subtly sweet, perfectly complementing the fried fish for a satisfying balance of flavors. This dish is garnished with fresh coriander and paired with steamed rice, making it an irresistible option for a wholesome, gluten-free meal. With just 20 minutes of prep time and 30 minutes of cooking, this dairy-free and soy-free recipe is an accessible yet impressive choice for dinner.
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Recipe Information
Ingredients
- 4 medium Gourami fish, cleaned and scaled
- 2 tablespoons Lime juice
- 2 teaspoons Sea salt
- 1 teaspoon Turmeric powder
- 4 tablespoons Coconut oil
- 5 medium Shallots, thinly sliced
- 4 large Garlic cloves, minced
- 1 inch Ginger, minced
- 3 large Red chilies, sliced
- 1 inch Galangal, sliced
- 2 large Lemongrass stalks, bruised
- 3 pieces Bay leaves
- 4 pieces Kaffir lime leaves, torn
- 400 ml Coconut milk
- 1 tablespoon Tamarind paste
- 2 tablespoons Palm sugar, grated
- 200 ml Water
- 2 medium Tomatoes, quartered
- 1 medium Cucumber, sliced
- 2 tablespoons Fresh coriander, chopped
Instructions
Rinse the gourami fish under cold water and pat dry with paper towels.
Rub the fish with lime juice, 1 teaspoon of sea salt, and turmeric powder. Let it marinate for at least 10 minutes.
Heat 2 tablespoons of coconut oil in a large non-stick pan over medium heat. Fry the fish until golden brown on both sides. Remove the fish and set aside.
In the same pan, add the remaining coconut oil. Sauté the shallots, garlic, and ginger until fragrant and translucent, about 3-4 minutes.
Add the red chilies, galangal, lemongrass, bay leaves, and kaffir lime leaves. Stir-fry for another 2 minutes to release their flavors.
Pour in the coconut milk and add the tamarind paste, grated palm sugar, and remaining salt. Stir well.
Add the water and bring to a simmer over medium-low heat. Let it cook for about 5 minutes to blend the flavors.
Return the fried fish to the pan. Add the quartered tomatoes and sliced cucumber.
Cover and let the fish simmer in the sauce for about 10-12 minutes, ensuring it is cooked through and flavorful.
Remove from heat and garnish with fresh chopped coriander before serving hot with steamed rice.
Nutrition Facts
Calories |
1875 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.9 g | 99% | |
| Saturated Fat | 51.7 g | 258% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 571 mg | 190% | |
| Sodium | 5250 mg | 228% | |
| Total Carbohydrate | 123.3 g | 45% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 78.3 g | ||
| Protein | 180.2 g | 360% | |
| Vitamin D | 47.6 mcg | 238% | |
| Calcium | 424 mg | 33% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 5070 mg | 108% | |
*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.
