Pesmol Gourami

Delight your taste buds with Pesmol Gourami, a traditional Indonesian fish dish bursting with bold, aromatic flavors. This recipe transforms crispy, golden-fried gourami fish into a showstopping centerpiece by simmering it in a vibrant, tangy sauce made from tamarind, vinegar, and a rich blend of spices such as turmeric, coriander, and candlenuts. Infused with the fresh, citrusy notes of kaffir lime leaves and lemongrass, and a customizable kick from red chili peppers and bird's eye chilies, Pesmol Gourami is a harmonious balance of savory, sour, and spicy. Perfectly paired with steamed rice, this dish is an unforgettable culinary journey through Indonesia’s rich flavorscape, ideal for family dinners or special occasions.

Nutriscore Rating: 68/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 4

Ingredients

• 2 whole, cleaned Gourami fish
• 1 teaspoon Salt
• 1 whole Lime
• 1 teaspoon Turmeric powder
• 1 teaspoon Coriander seeds
• 4 whole Garlic cloves
• 4 whole Shallots
• 4 whole, or to taste Red chili peppers
• 2 whole Candlenuts
• 1 inch, sliced Ginger
• 1 inch, sliced Galangal
• 2 sticks, bruised Lemongrass
• 4 whole Kaffir lime leaves
• 4 whole, optional Bird's eye chilies
• 2 tablespoons Tamarind paste
• 1 teaspoon Sugar
• 100 ml Cooking oil
• 300 ml Water
• 1 tablespoon Vinegar

Directions

Step 1

Rub the gourami fish with lime juice and salt. Let it sit for 10 minutes to remove any fishy odor, then rinse under cold water and pat dry with paper towels.

Step 2

In a mortar or blender, grind turmeric powder, coriander seeds, garlic, shallots, red chili peppers, and candlenuts into a smooth paste.

Step 3

Heat 50 ml of cooking oil in a large pan over medium heat. Fry the gourami fish until both sides are golden brown and crispy. Remove and set aside on a plate lined with paper towels to drain excess oil.

Step 4

In the same pan, add the remaining 50 ml of cooking oil and sauté the spice paste for 3-4 minutes until fragrant.

Step 5

Add ginger, galangal, lemongrass, and kaffir lime leaves, and continue to sauté for another 2 minutes.

Step 6

Pour in water, tamarind paste, sugar, and vinegar, stirring until the paste is well dissolved, then bring to a simmer.

Step 7

Add the bird's eye chilies for additional heat if desired, then taste and adjust the seasoning as needed.

Step 8

Place the fried gourami fish into the simmering sauce and cook for another 5 minutes, occasionally spooning the sauce over the fish to ensure it's thoroughly coated and infused with flavor.

Step 9

Serve the Pesmol Gourami hot with steamed rice and enjoy the vibrant blend of traditional Indonesian spices.

Nutrition Facts

Serving size	(991.3g)

Amount per serving	% Daily Value*
Calories	1457.2

Total Fat 111.7g	0%
Saturated Fat 16.3g	0%
Polyunsaturated Fat 0.0g
Cholesterol 60mg	0%
Sodium 2471.6mg	0%
Total Carbohydrate 100.1g	0%
Dietary Fiber 11.9g	0%
Total Sugars 36.7g
Protein 28.8g	0%

Vitamin D 200IU	0%
Calcium 287.2mg	0%
Iron 17.3mg	0%
Potassium 2407.1mg	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: 66.1%

Protein: 7.6%

Carbs: 26.3%