Ikan Pesmol

About this recipe: An Indonesian Fish dish that is tasty and yummy

makhruji Central Region, Singapore

Ingredients

Serves: 4 

  • 5 pieces Mackerel or Carp
  • 1 teaspoon Vinegar
  • 2 teaspoon Tumeric Powder
  • 1/2 teaspoon Salt
  • 4 Candlenuts
  • 4 Onions
  • 4 cloves Garlic
  • 1cm Ginger
  • 1cm Turmeric Rhizome
  • 2 stalks red chilli or bird's eye chilli (julienned)
  • 4 bay leaves
  • 3 tablespoon Coconut Cream
  • 2 teaspoon salt
  • 1 tablespoon sugar
  • 1/4 cup water

Directions

Prep:10min  ›  Cook:15min  ›  Ready in:25min 

  1. Season the fish with vinegar, salt & tumeric and deep fry until golden brown. Set aside
  2. Blend the candlenut, onions, garlic, turmeric & ginger and sautee with oil on low heat until fragrant.
  3. Add in the remaining ingredients and season according to taste and sautee for another 5 minutes. Pour over fish and serve hot with rice and sambal terasi.

Make it healthier

You can opt for low fat milk instead of coconut cream

See it on my blog

Check this recipe & pix on my blog!

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