Fish Pesmol

* pls excuse my translation for the name of this particular dish - if anyone knows a more appropriate name, let me know *

* 2/3 medium size fish (any type of white meat fish will do)
* 2 cm fresh ginger - pounded roughly
* 4 pcs lemon grass - pound the white stalk
* 6 pcs kaffir lime leaves - thinly sliced
* 20 pcs bird's eye chilies (optional for those who don't like spicy)
* 3 pcs red chilies - thinly sliced
* 10 pcs shallots
* small bunch of spring onions - chop 2 cm long
* 1 tbs lemon squeeze, salt-pepper, vinegar, sugar to taste

Processed pesmol spices (paste):
* 10 pcs candle nuts - shallow fry for a few minutes
* 10 pcs shallots - peeled whole
* 7 pcs garlic
* 3 cm ginger - roasted
* 3 cm fresh turmeric - roasted

Cooking Directions:
1.) Marinate fish in salt+ lemon squeeze for 30 mnts
2.) Deep fry fish until cooked through, then set aside on paper towel
3.) Stir fry processed pesmol spices until fragrant. Add lime leaves, lemon grass & whole shallots
4.) Add fish, then 1/2 cup of water. Cover until cooked through
5.) Add bird's eye seed chilies, red chilies, vinegar, salt-pepper, sugar. Cook till sauce thickens
6.) Serve with sprinkles of chopped spring onions

Recipe in Indonesian version click here


Yiyi said...

Yum yum!
What is a good translation for Pesmol, I am not so sure. Even in great hotels in Jakarta they will still say 'pesmol ikan.' Perhaps this will stay on, so one day we will have terminology 'pesmol' just like sate etc

Yiyi said...

Yum yum!
Pesmol is a word on itself, like sate so it is hard to translate.