Pesmol Fish - Fish Calendar Week #I

Creamy fried fish from Republic of Indonesia.
The creaminess came from the candlenut together with the kokosnoot milk. Very rich.

I saw that in that location are Betawi versions in addition to Javanese versions. I don't know which version mine belong to. Kindly enlighten me.
I likewise saw more or less uses carp, Tilapia too just about used Indian mackerel, then I made a gauge that the type of fish is not critical for this dish.

The salam leaves nosotros accept hither seem to live dissimilar I mean, as it'sec normally eaten raw alongside sambal. I tasted it, there was no particular sense of taste or odour to the local salam leaves. So, my dish, mightiness not gustatory modality like the ane inwards Indonesia.

I do promise that 1 twenty-four hours I will get more or less real salam leaves from Republic of Indonesia :)
or I shall promise I go to find about here, variety of elusive eh... or possibly they become with some other name, like how kencur is cekur hither?

Pesmol Fish
Adapted from Singgahsana Kitchen

2 Mackerel Steaks (about 500gm)
Black pepper as well as around salt

one Tbsp lime juice
200ml coconut milk + 50ml H2O

Grind to every bit glue
five candlenuts
three reddish chillies
one Tbsp galangal (eyeball)
i Tbsp ginger (eyeball)
i tsp turmeric source (eyeball)
ii shallots
ane clove garlic

Tear
two salam leaves
two kaffir lime leaves

Split as well as bruise
5 aeroplane'sec heart chilli
i stalk lemongrass

ane. Season fish amongst salt together with dark pepper. Fry the fish until aureate. Dish upwardly.
two. Add more than petroleum to the pan/wok together with saute the glue until fragrant in addition to glossy (pecah minyak). Add inwards salam leaves, kaffir lime leaves, chilli and lemon grass.
three. Add inwards kokosnoot milk too allow it ready until thickens.
4. Season alongside lime juice, carbohydrate, too salt.
v. Pour the gravy over the fried fish and serve.

I am submitting this to Alice of I Love. I Cook. I Bake.