These savory fish dishes combined with fresh and spicy acid can be processed in various versions, some of which have been distributed in previous recipes, pesmol catfish recipes and pesmol mackerel recipes. Pesmol fish is also commonly combined with pickled yellow cucumber carrots, along with the sour taste from vinegar and tamarind to fresh sour starfruit wuluh or green tomatoes.
Pesmol Gurame Fish Recipe Ingredients:
- 2 fish (approximately 1 kg) of fresh carp
- 2 bay leaves
- 4 pieces of orange leaf
- 2 lemongrass stalks, geprek
- 3 cm ginger, geprek
- 3 cm galangal, geprek
- 1 stalk, chopped
- 2 green tomatoes, cut into pieces
- 1 large red chili, sliced sliced
- ½ teaspoon salt
- ½ teaspoon sugar
- ½ teaspoon powder broth
- 10 whole red cayenne or sliced if you want it to be spicy
- 300 ml of water
- A handful of basil leaves
- Enough oil for frying and sauteing seasonings
- 8 cloves of garlic
- 6 red onions
- 2 turmeric index fingers
- 4 candlenuts
- 1 teaspoon coriander
How to make Pesmol Gurame:
Scrape the fish scales, remove the stools of the stomach and gills, and then cut off the body and wash it off. Next coat with lime juice and a little salt including the inside of the stomach, let stand a few moments.
Next fry the fish in hot oil until cooked evenly, remove and drain. You can also watch the practice video below.
Saute ground spices with enough oil until fragrant, with galangal, ginger, lemongrass, orange leaves and bay leaves.
Pour in the water, along with salt, sugar and powdered stock, stir well then add the fried carp.
Enter leeks, red chili and cayenne pepper, green tomatoes and finally basil leaves. Cook until cooked soak, pesmol carp is ready to be served.
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