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Coconut Milk-Free Pesmol Tilapia Recipe

If you’re a fan of traditional dishes bursting with fresh flavors and rich spices, chances are you’ve already enjoyed fish pesmol. While there are many types of fish you can use for pesmol, this time, let’s try a special pesmol tilapia recipe that’s delicious even without coconut milk! What’s the secret? FiberCreme—a coconut milk substitute that makes this pesmol recipe creamy, savory, healthier, and perfect for your family’s diet. 
But if you’re not familiar with pesmol yet, let’s get to know this traditional Indonesian dish better! 
Fish pesmol is a classic Indonesian dish featuring a blend of sour, spicy, and sweet flavors. Crispy fried fish is cooked in a rich yellow spice paste made with turmeric, galangal, ginger, and kaffir lime leaves. Traditionally, coconut milk is used to add creaminess and a savory touch. However, in this pesmol tilapia recipe, we’re swapping coconut milk with FiberCreme. This not only gives the dish its signature creamy texture but also adds health benefits like high fiber content and 0mg cholesterol. 
This pesmol recipe is ideal for those who want to serve traditional dishes while maintaining a healthy diet. 
So, when are you planning to whip up this pesmol tilapia recipe? Save and share the recipe below so you’re ready to try it out when you’ve got all the ingredients!
Print Recipe
Servings 4 Servings
Calories 239 kcal

Video

Ingredients
  

  • 20 gr FiberCreme
  • 2 Medium-sized Tilapia
  • 8 Red Bird’s Eye Chilies
  • 1 tsp Sugar
  • 1/2 tsp Salt
  • 1 tsp Mushroom Stock Powder
  • 300 ml Water
  • 2 bay Leaves
  • 1 stalk Lemongrass
  • 1/2 tsp Turmeric Powder
  • 2 cm Galangal
  • Oil for Frying

Spice Paste

  • 4 cloves Garlic
  • 6 Shallots
  • 4 Candlenuts
  • 4 cm Ginger
  • 3 Red Chilies
  • 50 ml Water (for blending spices)
  • 30 ml Oil (for sauteing spices)

Instructions
 

  • Fry the fish until fully cooked. Set aside.
  • Blend all spice paste ingredients, then sauté in hot oil with bay leaves, lemongrass, and galangal until fragrant. 
  • Add turmeric powder, salt, mushroom stock, sugar, red bird’s eye chilies, water, and FiberCreme. Stir until well combined. 
  • Add the fried fish, cook briefly to let the flavors meld. Serve immediately. 

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