Pesmol (Mackerel with Bell Pepper in a Coconut and Chilli Sauce)
Pesmol (Mackerel with Bell Pepper in a Coconut and Chilli Sauce) is a traditional Indonesian recipe (from Java) recipe for a classic dish of mackerel that is fried and finished by baking with bell peppers in a coconut and chilli sauce. The full recipe is presented here and I hope you enjoy this classic Indonesian version of: Mackerel with Bell Pepper in a Coconut and Chilli Sauce (Pesmol).
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Ingredients:
900g mackerel, cleaned, de-scaled and washe (tilapia also works)
1l vegetable oil
200g onions, finely chopped
2 garlic cloves, peeled and thinly-sliced
2 tbsp hot green chillies, finely chopped
1 1/2 tsp freshly-grated ginger
200g yellow bean paste
1 tsp sugar
360ml fresh coconut milk
1 large green bell pepper, de-seeded and cut into thin rings
Method:
Reserve 2 tbsp of the oil and add the remainder to a large (30cm diameter) deep frying pan or skillet (the oil should be at least 2.5cm deep). Place on high heat until the oil is very hot (but not smoking) then place the fish, skin side down, in the hot oil and fry for 5 minutes. After this time, turn gently with a spatula and continue frying for a further 4 minutes, or until well browned on both sides.
Carefully remove the fish with a spatula and drain on kitchen paper. Pour off the frying oil then dry and clean the pan with kitchen paper. Add the reserved 2 tbsp of oil and place over medium heat until a light haze forms above the oil.
Add the onions, garlic, chillies and ginger then cook, stirring frequently, for 5 minutes, or until the onions are soft and translucent (but not browned). Now stir in the bean paste and sugar into the pan and cook, stirring constantly, for 3 minutes before mixing in the coconut milk. Continue cooking, stirring frequently, until the mixture reduces sufficiently for it to hold its shape in a spoon.
Arrange the fish, skin side down in a shallow earthenware baking dish (one that you can bring to the table) then arrange the bell pepper slices in a single, overlapping, layer over the fish. Pour the sauce over the top then transfer to an oven pre-heated to 170°C and bake for about 20 minutes, or until the fish is warmed through and the sauce is very thick.
Take the baking dish to the table and serve accompanied by plain boiled rice.
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