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Tuesday, March 29, 2011

Crispy Fried Fish with Spicy Yellow Sauce (Ikan Pesmol)


One of the most perfect Indonesian lunches, in my opinion, consists of this dish, served with stir-fried snake beans, bean sprouts and tempe, and a plate of hot steamed rice. This is Indonesian home cooking, and definitely something that my grandmother, mother and aunts have been cooking and eating their whole lives. It is light and delicious with many different textures and colors. I get very greedy when I see this being served on the table!

I use dorado fish in this dish (called mahi-mahi in Indonesian), but you can use any mild-tasting fish like pomfret, gourami or sea bass. I prefer smaller fish that can be fried until very crispy, although some people prefer thick, meaty fish fillets. It's really up to you. The sauce is mouthful and savoury, slightly spicy from the chilies, fragrant with lime leaves and slightly sweetened by the tender spring onion. The candlenuts make the sauce taste very rich without making it heavy, which means it doesn't mask the taste of the fish. Perfect for a seafood lunch.


The accompanying vegetable dish, stir-fried snake beans, bean sprouts and tempe is one of the easiest vegetarian stir-fries there is. It takes hardly any time to cook, and perfect to be eaten on its own because the tempe provides protein and a meaty bite. Because it tastes very mild, it's a suitable pairing for bolder-tasting dishes. 


Crispy Fried Fish with Spicy Yellow Sauce (Ikan Pesmol)
For 6 people

6 whole fish/fish fillets (dorado, pomfret, gourami, sea bass), 1 per person
Juice of 2 limes
3 tsp powdered turmeric
3 lime leaves
5 or more chilies (a mix of red, orange and green), cut into diagonal slices
2 spring onion, cut into 3-cm chunks
2 medium tomatoes, cut into wedges
200 ml water
Salt and sugar to taste

To be made into a smooth paste:
9 shallots
5 garlic cloves
3 tsp powdered turmeric
2 cm ginger or 2 tsp powdered ginger
2 cm galangal or laos
1 lemongrass, the thick white part only
9 candlenuts

If using whole fish, make sure the fish is scaled, gutted and thoroughly cleaned. Cut deep diagonal slices on the flesh of the fish, and mix the fish with the lime juice (save 2 tablespoon for later use), turmeric powder and some salt. Leave to marinate in the fridge for about 20 minutes.

Using a blender or a pestle and mortar, make a smooth paste of the spice paste ingredients. Saute the paste on a hot wok with some oil. Once fragrant, add the lime leaves, chilies, the remaining 2 tablespoon lime juice and water. Add salt and sugar to taste.

Once it comes to the boil, lower the heat and add the tomatoes and spring onion. The low heat will ensure that the tomato juice comes out and flavors the sauce. Simmer for 5-10 more minutes.

Meanwhile, deep-fry the fish until golden brown and very crispy. Drain on kitchen paper. To serve, pour the sauce over the fish and serve immediately.


Stir-Fried Snake Beans, Bean Sprouts and Tempe
For 6 people

3 large handfuls snake beans, cut into 3-cm chunks
4 large handfuls bean sprouts
2 large handfuls tempe, cut into 3-cm sticks 
5 garlic cloves, sliced thinly
3 shallots, sliced thinly
4 chilies, cut into diagonal slices
2 spring onion, cut into 3-cm chunks
1 chicken/vegetable stock cube
Salt, sugar and white pepper to taste
1 cup water

On a wok over high heat, heat up a few tablespoons of oil and sautee the garlic, shallots and chilies until fragrant. Add the snake beans and tempe. Season with the stock cube, salt, sugar and pepper. Add the water and turn the heat down to medium.
Once the snake beans and tempe are half cooked, add the bean sprouts and spring onion. Stir-fried until everything is cooked through but still crunchy. Do not overcook to retain the beautiful vibrant colours. 
Serve immediately.





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