Recipe for Sundanese-Style Pesmol Tilapia with Spicy and Sour Yellow Sauce
Making pesmol fish is relatively easy, requiring you to blend all the spices. You can use tilapia, mackerel, gourami, or mujair (a type of fish). Pesmol is a yellow-seasoned dish with a distinctive spicy and sour Sundanese taste. The seasoning for this dish is quite extensive, so it takes a bit more time to prepare. This time, try making pesmol using filleted tilapia for four servings. Based on the recipe from Sajian Sedap, this pesmol has a fairly spicy taste. Reduce the amount of red bird’s eye chili if you’re not a fan of spicy food.
Ingredients for Pesmol Tilapia
Main Ingredients:
- 1 large tilapia, filleted and cut into pieces
- 1 tsp lime juice
- 1/2 tsp salt
- Oil for frying
Pesmol Seasoning:
- 2 bay leaves
- 2 cm galangal, bruised
- 4 stalks lemongrass, bruised and sliced
- 6 kaffir lime leaves, veins removed and torn
- 20 whole red bird’s eye chilies
- 2 large red chilies, diagonally sliced
- 10 shallots, thinly sliced
- 1 1/4 tsp salt
- 1/4 tsp ground pepper
- 1/2 tsp shaved palm sugar
- 750 ml water
- 1 stalk green onion, diagonally sliced
- 1 tsp lime juice
- 2 tbsp oil for sautéing
- Oil for frying
Blended Spices:
- 15 shallots
- 6 garlic cloves
- 6 candlenuts, roasted
- 1 cm ginger
- 3 cm turmeric, roasted
How to Make Pesmol Tilapia
- Coat the fish with salt and lime juice. Let it sit for 15 minutes.
- Fry the fish in hot oil over high heat until the skin is crispy. Remove and drain.
- Heat oil in a pan. Sauté the blended spices, bay leaves, galangal, lemongrass, kaffir lime leaves, red bird’s eye chilies, large red chilies, and sliced shallots until fragrant. Add water and bring to a boil.
- Add salt, ground pepper, and palm sugar. Cook until the sauce thickens. Add the fish pieces, stirring until they are well-coated with the seasoning.
- Add green onion and lime juice. Mix well. Serve the pesmol tilapia while hot. It’s perfect for breakfast or lunch.
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