No wonder so many recipes that use Betawi typical bandeng as the main ingredient. One is banding pesmol. This unique name not found its origin. Who knows, maybe there used to be Mrs. Holland who called it a visschotel (fish dish), which since spoken from mouth to mouth with a different accent then become pesmol.
When observed at a glance, milkfish pesmol Betawi cuisine is very similar to that in Javanese cuisine - especially East Java - known as a fish cook pickled yellow. The difference is, when the Javanese cuisine is nuanced acid for wearing a little vinegar, and decorated with various vegetables such as cucumbers and carrots - to enrich and beautify the presentation of nutrition - pesmol Betawi only use tomato slices in it.
Just a note, yellow pickled fish cooked in Java in Tatar Sunda called pesmol too, though different from the typical pesmol Betawi.
Betawi Pesmol savory nuances of hazelnut raises a lot used in the marinade. Kencur and fragrant cilantro is also a marker of other typical of this Betawi cuisine. Only with one side dish only, kegurigan pesmol banding is guaranteed to make rice sebakul was going demolished.
Besides milk, other fish that used to be cooked pesmol plural is fish carp and tilapia. In fact, for the daily dish that is cheaper, fish and mackerel cork can be used
Fortunately, though Betawi cuisine has now been increasingly marginalized, milkfish pesmol still quite frequently and popularly expressed in various banquets and events. Milkfish pesmol even more popular when compared with the halibut carp or cork heron - Betawi dishes typical of the other.
