Soy-Free Pesmol Gourami

Dive into the bold, aromatic world of Indonesian cuisine with this Soy-Free Pesmol Gourami recipe, a refreshing twist on traditional pesmol dishes. Perfect for those avoiding soy, this flavorful dish features tender, golden-fried gourami fish simmered in a rich, fragrant sauce made with creamy coconut milk, tangy tamarind, and a symphony of fresh herbs and spices like lemongrass, kaffir lime leaves, and galangal. The addition of tomatoes and cucumber gives it a light, vibrant finish, beautifully complementing the savory, sweet, and slightly spicy notes. Ready in under an hour, this dish is perfect for impressing guests or upgrading a weeknight meal. Serve it hot with steamed rice for a satisfying, gluten-free feast that brims with authentic Southeast Asian flavors.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 medium Gourami fish, cleaned and scaled
• 2 tablespoons Lime juice
• 2 teaspoons Sea salt
• 1 teaspoon Turmeric powder
• 4 tablespoons Coconut oil
• 5 medium Shallots, thinly sliced
• 4 large Garlic cloves, minced
• 1 inch Ginger, minced
• 3 large Red chilies, sliced
• 1 inch Galangal, sliced
• 2 large Lemongrass stalks, bruised
• 3 pieces Bay leaves
• 4 pieces Kaffir lime leaves, torn
• 400 ml Coconut milk
• 1 tablespoon Tamarind paste
• 2 tablespoons Palm sugar, grated
• 200 ml Water
• 2 medium Tomatoes, quartered
• 1 medium Cucumber, sliced
• 2 tablespoons Fresh coriander, chopped

Directions

Step 1

Rinse the gourami fish under cold water and pat dry with paper towels.

Step 2

Rub the fish with lime juice, 1 teaspoon of sea salt, and turmeric powder. Let it marinate for at least 10 minutes.

Step 3

Heat 2 tablespoons of coconut oil in a large non-stick pan over medium heat. Fry the fish until golden brown on both sides. Remove the fish and set aside.

Step 4

In the same pan, add the remaining coconut oil. Sauté the shallots, garlic, and ginger until fragrant and translucent, about 3-4 minutes.

Step 5

Add the red chilies, galangal, lemongrass, bay leaves, and kaffir lime leaves. Stir-fry for another 2 minutes to release their flavors.

Step 6

Pour in the coconut milk and add the tamarind paste, grated palm sugar, and remaining salt. Stir well.

Step 7

Add the water and bring to a simmer over medium-low heat. Let it cook for about 5 minutes to blend the flavors.

Step 8

Return the fried fish to the pan. Add the quartered tomatoes and sliced cucumber.

Step 9

Cover and let the fish simmer in the sauce for about 10-12 minutes, ensuring it is cooked through and flavorful.

Step 10

Remove from heat and garnish with fresh chopped coriander before serving hot with steamed rice.

Nutrition Facts

Serving size	(2414.9g)

Amount per serving	% Daily Value*
Calories	1875.0

Total Fat 76.9g	0%
Saturated Fat 51.7g	0%
Polyunsaturated Fat 1.0g
Cholesterol 571.2mg	0%
Sodium 5249.8mg	0%
Total Carbohydrate 123.3g	0%
Dietary Fiber 10.1g	0%
Total Sugars 78.3g
Protein 180.2g	0%

Vitamin D 1904IU	0%
Calcium 423.6mg	0%
Iron 16.6mg	0%
Potassium 5069.9mg	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: 36.3%

Protein: 37.8%

Carbs: 25.9%