📝 About This Recipe
Hailing from the lush highlands of West Java, Ikan Pesmol is a masterpiece of Sundanese culinary heritage that perfectly balances rich, savory, and tangy notes. This dish features crispy, deep-fried fish smothered in a vibrant, velvety yellow sauce made from fresh turmeric, candlenuts, and aromatic herbs. It is a celebration of textures and flavors, where the crunch of the fish meets a bright, citrusy gravy that awakens the palate.
🥗 Ingredients
Main Ingredients
- 2 pieces Whole Snapper or Gourami (cleaned, scaled, and scored on both sides)
- 2 tablespoons Lime juice (for marinating the fish)
- 1 teaspoon Salt
- 2 cups Cooking oil (for deep frying)
The Spice Paste (Bumbu Halus)
- 8 pieces Shallots
- 4 cloves Garlic
- 5 pieces Candlenuts (toasted)
- 3 cm Fresh Turmeric (peeled)
- 2 cm Ginger (peeled)
Aromatics and Sauce
- 2 stalks Lemongrass (bruised and tied in a knot)
- 3 pieces Indonesian Bay Leaves (Daun Salam)
- 4 pieces Kaffir Lime Leaves (torn slightly to release oils)
- 2 cm Galangal (bruised)
- 10 pieces Whole Bird's Eye Chilies (keep whole for flavor without intense heat)
- 1/2 piece Cucumber (deseeded and cut into matchsticks)
- 1 piece Carrot (cut into matchsticks)
- 1 tablespoon White Vinegar (or lime juice for acidity)
- 1 teaspoon Sugar and Salt (adjust to taste)
- 200 ml Water
👨🍳 Instructions
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1
Pat the fish dry with paper towels. Rub the fish thoroughly with lime juice and salt. Let it marinate for at least 15 minutes to remove any fishy scent.
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2
Prepare the spice paste by blending shallots, garlic, toasted candlenuts, turmeric, and ginger with a splash of oil until completely smooth.
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3
Heat 2 cups of oil in a wok or large frying pan over medium-high heat. Once the oil is shimmering, carefully slide the fish in.
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4
Fry the fish for 5-7 minutes per side until the skin is golden brown and very crispy. Remove and drain on paper towels.
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5
In a separate clean pan, heat 3 tablespoons of oil. Sauté the blended spice paste until fragrant and the oil starts to separate from the paste.
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6
Add the lemongrass, bay leaves, kaffir lime leaves, and galangal. Stir-fry for another 2 minutes until the aromatics are wilted and smell wonderful.
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7
Pour in the water and bring the mixture to a gentle simmer.
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8
Add the vinegar, sugar, and salt. Taste the sauce; it should be a harmonious balance of savory, sweet, and slightly tangy.
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9
Toss in the carrot matchsticks and whole bird's eye chilies. Cook for 2 minutes until the carrots are slightly softened.
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10
Add the cucumber matchsticks and stir briefly. We want the cucumbers to remain crunchy.
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11
Gently place the fried fish into the pan. Use a spoon to coat the fish generously with the sauce. Simmer for just 1-2 minutes so the fish absorbs the flavor without losing its crunch.
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12
Transfer to a serving platter, ensuring the colorful vegetables and chilies are placed beautifully on top of the fish.
💡 Chef's Tips
Ensure the fish is completely dry before frying to achieve maximum crispiness and prevent oil splatters. Toasting the candlenuts is essential as it releases their natural oils and adds a deeper, nutty richness to the sauce. If you cannot find Indonesian bay leaves (daun salam), you can omit them; standard laurel bay leaves have a very different flavor profile. Adjust the number of whole chilies to your preference—leaving them whole provides a mild warmth, but breaking them will release significant heat. For a healthier version, you can air-fry or grill the fish, though deep-frying provides the most authentic texture.
🍽️ Serving Suggestions
Serve immediately with a steaming bowl of fragrant jasmine rice. Pair with a side of 'Lalapan' (fresh raw vegetables) and a dollop of Sambal Terasi for an authentic Sundanese experience. Accompanied by a glass of iced tea or 'Es Jeruk' (Indonesian orange ice) to cleanse the palate. Works beautifully alongside a light vegetable soup like Sayur Bening (spinach clear soup).