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Pesmol Tilapia

PORTION

4

COOKING TIME

-

MINUTES

Ingredients

Ingredients:

Tilapia fillet from Regal Springs Indonesia: 200 g
Lime: 1 piece
Salt: 1 ½ tsp
White pepper powder: ½ tsp
Garlic powder: 1 tsp
Ground coriander: 1 tsp
Granulated sugar: 2 tsp
Stock powder: 1 tsp
Bay leaf: 1 leaf
Torn kaffir lime leaves: 2 leaves
Turmeric leaf: 1 leaf
Crushed ginger: 2 cm
Crushed galangal: 2 cm
Crushed lemongrass: 1 stalk
Sliced red tomato: 1 piece
Sliced green tomatoes: 2-3 pieces
Sliced spring onion: 20 g
Whole red bird’s eye chilies: 20 g
Whole shallots: 20 g
Tamarind water: 100 ml
Stock/broth: 300 ml
Shallot oil: 5 tbsp

Fine spices:

Shallots: 5 cloves
Garlic: 4 cloves
Large red chili: 1 piece
Roasted candlenuts: 3 pieces
Roasted coriander seeds: 2 tsp
Roasted cumin: 1 tsp
Roasted dried shrimp (ebi): 1 tsp
Charred turmeric: 5 cm
Charred lesser galangal (kencur): 2 cm

Instructions

Instructions:

Cut the tilapia into pieces, marinate with ½ tsp salt, white pepper powder, garlic powder, ground coriander, and lime juice. Let it marinate for 5 minutes.
Heat shallot oil, pan-fry the tilapia for 2 minutes. Remove and set aside.
In the same pan, sauté the ground spices until fragrant.
Add ginger, galangal, lemongrass, kaffir lime leaves, bay leaf, and turmeric leaf. Sauté again.
Season with salt, sugar, stock powder, tamarind water, and broth. Cook for 2 minutes.
Add the tilapia, spring onions, whole shallots, bird’s eye chilies, and sliced tomatoes.
Stir gently and cook over low heat for 5-6 minutes, then turn off the heat.

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