Sugar-Free Pesmol Gourami
Delight your taste buds with this flavorful and healthier twist on a traditional Indonesian dish! Sugar-Free Pesmol Gourami pairs the bold spices of turmeric, ginger, and galangal with the tangy richness of tamarind paste, all enhanced by aromatic lemongrass and kaffir lime leaves. This version skips added sugars while maintaining the vibrant, signature pesmol flavor. The tender gourami fish is marinated in lime juice, pan-fried to golden perfection, and simmered in a fragrant, spicy sauce for an unforgettable meal. Perfectly suited for anyone seeking a refined, low-sugar option, this dish is ideal served with steamed rice or fresh vegetables to soak up its delectable sauce. Ready in just under an hour, it's the perfect way to elevate your weeknight dinners while exploring authentic Indonesian cuisine!
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Recipe Information
Ingredients
- 2 whole Gourami fish
- 1 tablespoon Turmeric powder
- 2 teaspoons Salt
- 2 tablespoons Lime juice
- 3 tablespoons Coconut oil
- 5 cloves Shallots
- 3 cloves Garlic
- 2 Candlenuts
- 4 Bird's eye chili
- 2 Red chili
- 1 inch Ginger
- 1 inch Galangal
- 2 stalks Lemongrass
- 3 leaves Kaffir lime leaves
- 2 small Tomato
- 1 teaspoon Tamarind paste
- 500 milliliters Water
Instructions
Begin by cleaning the gourami fish thoroughly. Use lime juice and 1 teaspoon of salt to marinate the fish and rub it with 1 tablespoon of turmeric powder. Allow it to sit for at least 10 minutes to absorb the flavors.
Heat 2 tablespoons of coconut oil in a large frying pan over medium heat. Once hot, fry each side of the fish until golden brown and cooked through, about 4-5 minutes per side. Remove fish and set aside.
In a food processor, blend the shallots, garlic, candlenuts, bird's eye chili, red chili, ginger, galangal, and lemongrass into a smooth paste.
In the same pan, add another tablespoon of coconut oil. Saute the spice paste until fragrant and the oil separates from the paste, about 5 minutes.
Add the kaffir lime leaves and chopped tomatoes to the pan, and continue to cook for another 3 minutes, allowing the tomatoes to soften.
Stir in the tamarind paste and water, adjusting the taste by adding more salt if necessary. Let the sauce simmer on low heat for about 10 minutes.
Return the gourami fish to the pan, cover it with the pesmol sauce and simmer for another 5 minutes, spooning the sauce over the fish occasionally.
Serve the pesmol gourami hot with your choice of side, like steamed rice or vegetables.
Nutrition Facts
Calories |
1648 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.2 g | 122% | |
| Saturated Fat | 45.9 g | 230% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 286 mg | 95% | |
| Sodium | 6758 mg | 294% | |
| Total Carbohydrate | 109.5 g | 40% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 38.0 g | ||
| Protein | 107.3 g | 215% | |
| Vitamin D | 23.8 mcg | 119% | |
| Calcium | 436 mg | 34% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 4008 mg | 85% | |
*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.
