Ingredients with Measurements:
- 1 large fish head (preferably red snapper or grouper)
- 1 liter water
- 2 stalks lemongrass, bruised
- 4 kaffir lime leaves
- 4 cloves garlic, crushed
- 4 shallots, sliced
- 2 tomatoes, quartered
- 2 tablespoons tamarind paste
- 2 tablespoons palm sugar
- 2 tablespoons fish sauce
- 1 teaspoon salt
- 2 red chilies, sliced
- 2 green chilies, sliced
- 2 tablespoons cooking oil
Special equipment needed:
- Large pot
Step-by-step instructions:
1. Clean the fish head thoroughly and cut into several pieces.
2. Heat the cooking oil in a large pot over medium heat. Add the garlic and shallots and sauté until fragrant.
3. Add the lemongrass, kaffir lime leaves, tomatoes, tamarind paste, palm sugar, fish sauce, salt, and chilies. Stir well.
4. Add the fish head pieces and water. Bring to a boil.
5. Reduce the heat and let it simmer for 30-40 minutes until the fish is cooked through and the broth is flavorful.
6. Serve hot with steamed rice.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 250
Fat per serving: 10g
Carbohydrates per serving: 12g
Protein per serving: 30g
Substitutions for ingredients:
- Red snapper or grouper can be substituted with any firm white fish.
- Tamarind paste can be substituted with lime juice.
- Palm sugar can be substituted with brown sugar.
- Fish sauce can be substituted with soy sauce.
Variations:
- Add vegetables such as bok choy or spinach to the broth.
- Use chicken or beef instead of fish.
- Add coconut milk for a creamier broth.
Tips and tricks:
- Use a fish head with plenty of meat for a more flavorful broth.
- Bruise the lemongrass before adding it to the pot to release more flavor.
- Adjust the amount of chilies according to your preference for spiciness.
Storage instructions:
Refrigerate leftover broth and fish in an airtight container for up to 3 days.
Reheating instructions:
Reheat the broth and fish in a pot over medium heat until heated through.
Presentation ideas:
Serve the Pindang Kepala Ikan in a large bowl with steamed rice and garnish with fresh herbs such as cilantro or parsley.
Garnishes:
Fresh herbs such as cilantro or parsley.
Pairings:
Steamed rice, fried tofu, or stir-fried vegetables.
Suggested side dishes:
Steamed rice, fried tofu, or stir-fried vegetables.
Troubleshooting advice:
- If the broth is too sour, add more palm sugar to balance the flavors.
- If the broth is too salty, add more water to dilute it.
Food safety advice:
Make sure to cook the fish thoroughly to avoid any foodborne illnesses.
Food history:
Pindang Kepala Ikan is a traditional Indonesian dish that originated from Palembang, South Sumatra.
Flavor profiles:
Sour, sweet, and savory.
Serving suggestions:
Serve hot with steamed rice.
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Region: Indonesian