Ingredients with Measurements:
- 1 lb. fish (tilapia, catfish, or any firm white fish)
- 4 cups water
- 2 stalks lemongrass, bruised
- 3 kaffir lime leaves
- 2 tbsp. tamarind paste
- 2 tbsp. palm sugar
- 2 tbsp. fish sauce
- 2 red chilies, sliced
- 2 cloves garlic, minced
- 1 inch ginger, sliced
- 1 tsp. salt
- 1 tsp. black pepper
Special equipment needed:
- Large pot
- Ladle
- Serving bowls
Step-by-step instructions:
1. Clean and gut the fish, then cut into serving pieces.
2. In a large pot, bring water to a boil.
3. Add lemongrass, kaffir lime leaves, tamarind paste, palm sugar, fish sauce, red chilies, garlic, ginger, salt, and black pepper.
4. Stir well and let it simmer for 10 minutes.
5. Add the fish pieces and let it cook for 15-20 minutes until the fish is cooked through.
6. Serve hot in bowls with the spicy broth.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Simmer on medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 150
- Fat: 3g
- Carbohydrates: 8g
- Protein: 25g
Substitutions for ingredients:
- Tamarind paste can be substituted with lime juice or vinegar.
- Palm sugar can be substituted with brown sugar or honey.
- Fish sauce can be substituted with soy sauce.
Variations:
- Add vegetables such as bok choy, mushrooms, or carrots.
- Use chicken or beef instead of fish.
- Add coconut milk for a creamier broth.
Tips and tricks:
- Use fresh ingredients for the best flavor.
- Adjust the spiciness to your liking by adding more or less chilies.
- Serve with steamed rice for a complete meal.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot on the stove or in the microwave until heated through.
Presentation ideas:
- Garnish with fresh herbs such as cilantro or basil.
Garnishes:
- Fresh herbs such as cilantro or basil.
Pairings:
- Serve with steamed rice or noodles.
Suggested side dishes:
- Stir-fried vegetables or a simple salad.
Troubleshooting advice:
- If the broth is too spicy, add more water or coconut milk to balance it out.
- If the fish is overcooked, reduce the cooking time or use a lower heat.
Food safety advice:
- Make sure the fish is fresh and properly cleaned before cooking.
- Keep the broth at a safe temperature to avoid foodborne illness.
Food history:
- Pindang Ikan is a traditional Indonesian dish that originated in Palembang, South Sumatra.
Flavor profiles:
- Spicy, sour, sweet, and savory.
Serving suggestions:
- Serve hot in bowls with steamed rice or noodles.
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Region: Indonesian