Fish as the main ingredient, pay attention to its freshness : HpSamsung
Fish as the main ingredient, pay attention to its freshness : HpSamsung

Fish as the main ingredient, pay attention to its freshness : HpSamsung

Indigo Bambu Pesmol, West Javanese food is delicious and easy

One of the many traditional foods in West Java is tilapia pesmol. Not many people know that this processed fish comes from the Sundanis region. This processed fish is a favourite of many as it has a spicy sensation with its fresh taste that everyone always wants to eat it.

This processed fish is quite unique, as this dish has a tendency to have a strong spice flavor but its taste is not too dense and remains fresh. In appearance, the menu of this fish dish is yellow as turmeric is used in it. For this reason, this processed fish is also known as yellow seasoning fish.

Some of the spices and fragrances used to make this tilapia dish are also turmeric, ginger slices, pecans and chalot. Not only does it add a strong and flavourful flavour, but the spice content also helps to give a pleasant aroma that omits the fishy aroma of the fish.

It’s not really difficult  to make  this traditional Western Javanese food. The steps you have to take are not too many. Just so, there are a few specific tips so that this tilapia pesmol dish is delicious and entices the taste buds without fail. Below is full contact with recipes that can be implemented.

Fish as the main ingredient, pay attention to its freshness

First of all, you have to prepare the main ingredient, called tilapia, before you start the cooking process. In fact, on this menu you can use any type of fish. But if you want to retain the original feel of West Java, you should only use tilapia. Make sure you choose the latest items.

There are some simple tips for choosing fresh fish. First, observe the smell of the fish you are going to choose. Fresh fish does not have the smell of fish which is very sharp towards the nose. The fresh fish will release a tolerable smell of water when inhaled through your nose.

In addition to the scent, you can also check the freshness of the fish through the color of the gills. Fresh fish always have gills that are fresh blood-red in color. It’s a different matter if the gills already appear gray or brown, which means that the fish is no longer fresh, especially if you press the flabby side of the stomach.

Fresh fish are generally more flexible. It is also different from the color of the scale. The scales of fresh fish still look shiny and are not easily separated from their bodies. In the meantime, fish that are allowed to stand for long periods of time have faded peels and come out easily when caught. Pay attention to the white part of fresh fish’s eyes as well.

If you have ensured that the preferred fish is fresh,  you can now immediately begin the process of processing tilapia as a West Javanese food. Of course, before that you have to wash your fish thoroughly up to the scales. Then, grease the fish using lemon juice so that it does not smell like fish.

Prepare the ingredients of yellow pesmol seasoning

After selecting the fish, cleaning it, and smelling it with lemon juice, it’s  time to discuss the process of tilapia as a traditional Western Javanese food and its recipe. The ingredients required to make the paisamol seasoning are not too much. You can definitely get it easily in the market or others.

The ingredients you need are onions and whites. Each of these is equal to eight for onions, as well as four cloves for garlic. Then, also prepare two pecans, then the sugar of one finger for the pieces of turmeric and ginger. This material is later for better seasoning of Pasmol.

There is more material to make the yellow seasoning. Among them are two sheets for bay leaf, then one is the gill finger segment, two stems of lemongrass, and do not forget to put ten red red black pepper grains. This will make the West Javanese food pesmol even more palatable .

Do not forget to give mineral water around 150 ml in abundance, then do not forget to season in the form of chicken broth or ground mushroom broth, salt and granular sugar so that the taste of the pesmol seasoning you make later is balanced and shakes the tongue. You can also add a little bit of chilli to the supplement.

Also prepare fish and delicious fine spices

After preparing the different food ingredients specifically of this West Java region, you will move on to the next stage, such as first fish refining and also good spices. Unlike other fish, this tilapia pesmol uses a fish that has been fried before so that it does not become too much fish.

Make sure you use enough oil to fry the fish and wait for it to heat up. The purpose of using it a lot of oil is that the fish will be fried using the deepfree method so that the fish can cook evenly. Fry until the fish turns golden or yellowish-brown but becomes too dry.

The tip of frying the fish so that it does not burst is to sprinkle wheat flour on top of the fish that is being fried on a hot fire. If the fish is ripe, drain first and set aside. It’s time you mashed up pecans, turmeric, ginger slices and onions to make good spices.

If it’s a smooth and uniform mixture, you can start roasting the fine spices until there’s a fragrant scent. Don’t forget to add bay leaves, pressed lemongrass, and glazal ingredients while you’re roasting so that the scent is more fragrant and delicious. Use only a low compress so that it doesn’t burn.

Now it’s time for the fish to go on a pesmol soup

It is really very easy to do the Western Javanese food and its recipe. If the fine spices have just smelled and eliminated it, pour out the mineral water you prepared earlier. Cook and stir until boiled and stir until the marinade is cooked. If it has been cooked, add any remaining ingredients.

The remaining ingredients are some red peppers that should be cooked thoroughly, then start the seasoning process with mushroom or chicken broth, some salt jumpbutes, and sprinkling granulated sugar as per taste. Make sure the taste modification is perfectly right from jaggery, salty, spicy, even balanced sweetness, so that it’s delicious.

If you feel like it’s cooked enough, it’s time to add the first fried tilapia to vela pasmol soup. Make sure that the fish is well covered in pasmol soup and cook until the water shrinks and is absorbed into the tilapia meat. Ready to enjoy the features of West Javanese soon  .

If the pesmol soup has shrunk considerably and absorbed into the fish, and the fish has already turned yellow due to the pestol seasoning, you can pick it up and put it in a ready plate. Make sure you don’t actually eliminate the pastimel soup so that this dish doesn’t get too dry.

To serve it, you can add some additional ingredients such as star fruit pieces or green tomatoes that not only support the presentation of the dish but also add a sour and fresh flavor when eating this traditional Sundanese dish.

Now, the menu of tilapia pesmol or yellow spices is ready to serve. You can taste together with your family or find people closest to you. Isn’t it easy to make it? Recipes for West Javanese food and other areas of origin  tend to be tasty and easy to try.

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