Low Sodium Pesmol Gourami

Savor the bold, aromatic flavors of **Low Sodium Pesmol Gourami**, a healthier spin on the traditional Indonesian dish. This recipe pairs tender gourami fish with a rich, velvety sauce infused with coconut milk, tamarind paste, and a vibrant blend of spices like turmeric, coriander, and galangal. Fresh aromatics such as lemongrass, kaffir lime leaves, and red chilies beautifully complement the dish without relying on excess salt, making it a heart-friendly option. Perfect for those who crave a taste of Southeast Asia, this dish is easily prepared in under an hour and pairs perfectly with steamed rice for a complete, satisfying meal. Whether you're seeking a nutritious seafood recipe or a new culinary adventure, this low-sodium pesmol gourami delivers bold flavors and wholesome simplicity.

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 whole (cleaned and gutted) Gourami fish
• 2 tablespoons Lime juice
• 1 teaspoon Turmeric powder
• 0.5 teaspoon Fresh ground black pepper
• 4 medium, thinly sliced Shallots
• 4 cloves, minced Garlic
• 3 seeded and sliced (adjust to taste) Red chilies
• 1 inch piece, julienned Ginger
• 1 inch piece, smashed Galangal
• 1 teaspoon Coriander powder
• 1 cup Unsweetened coconut milk
• 1 tablespoon Tamarind paste
• 2 stalks, smashed and knotted Lemongrass
• 4 torn to release aroma Kaffir lime leaves
• 2 tablespoons Vegetable oil
• 0.25 cup chopped, for garnish Fresh coriander (cilantro) leaves

Directions

Step 1

Rinse the Gourami fish thoroughly and pat dry with paper towels.

Step 2

In a small bowl, combine lime juice, turmeric powder, and black pepper. Rub the mixture over the fish and set aside for 10 minutes to marinate.

Step 3

In a large skillet or wok, heat vegetable oil over medium heat. Add shallots, garlic, red chilies, ginger, and galangal. Sauté until the shallots become translucent and fragrant.

Step 4

Stir in the coriander powder and continue to cook for about 1 minute, ensuring it does not burn.

Step 5

Add coconut milk, tamarind paste, lemongrass, and kaffir lime leaves to the pan. Stir well and bring the mixture to a simmer.

Step 6

Carefully place the marinated fish in the pan. Spoon some sauce over the fish and cover the skillet.

Step 7

Allow the fish to cook in the simmering sauce for about 20-25 minutes, turning once halfway through, until the fish is cooked through and the sauce thickens.

Step 8

Remove from heat and transfer the fish to a serving platter.

Step 9

Garnish with fresh coriander leaves and serve immediately with steamed rice.

Nutrition Facts

Serving size	(1172.1g)

Amount per serving	% Daily Value*
Calories	1053.8

Total Fat 41.3g	0%
Saturated Fat 10.4g	0%
Polyunsaturated Fat 16.8g
Cholesterol 285.6mg	0%
Sodium 330.9mg	0%
Total Carbohydrate 88.3g	0%
Dietary Fiber 9.0g	0%
Total Sugars 24.9g
Protein 99.3g	0%

Vitamin D 952IU	0%
Calcium 769.5mg	0%
Iron 19.0mg	0%
Potassium 3481.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.1%

Protein: 35.4%

Carbs: 31.5%