Ingredients with Measurements:
- 1 lb. of fish (mackerel or catfish)
- 2 cups of water
- 2 cups of coconut milk
- 2 stalks of lemongrass, bruised
- 4 kaffir lime leaves
- 2 tbsp. of tamarind paste
- 1 tbsp. of palm sugar
- 1 tbsp. of salt
- 2 inches of galangal, sliced
- 2 red chilies, sliced
- 1 tomato, chopped
- 1 onion, chopped
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. Clean and cut the fish into large chunks.
2. In a large pot, add water, coconut milk, lemongrass, kaffir lime leaves, tamarind paste, palm sugar, and salt. Bring to a boil.
3. Add the fish and galangal to the pot. Simmer for 10 minutes.
4. Add the red chilies, tomato, and onion to the pot. Simmer for another 5 minutes.
5. Remove from heat and let it cool for a few minutes.
6. Serve hot with steamed rice.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 10g
Protein: 30g
Substitutions for ingredients:
- Fish: Any firm white fish can be used instead of mackerel or catfish.
- Tamarind paste: Lime juice can be used instead of tamarind paste.
- Palm sugar: Brown sugar can be used instead of palm sugar.
- Galangal: Ginger can be used instead of galangal.
Variations:
- Pindang Serani with Chicken: Chicken can be used instead of fish.
- Pindang Serani with Vegetables: Vegetables such as eggplant, okra, and green beans can be added to the pot.
Tips and tricks:
- Use fresh ingredients for the best flavor.
- Adjust the amount of chili according to your preference.
- Use a wooden spoon to stir the pot to prevent the fish from breaking apart.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over medium heat until heated through.
Presentation ideas:
- Serve in a bowl with steamed rice on the side.
Garnishes:
- Chopped cilantro or parsley can be sprinkled on top.
Pairings:
- Serve with a side of pickled vegetables.
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
Troubleshooting advice:
- If the soup is too sour, add more palm sugar.
- If the soup is too salty, add more water.
Food safety advice:
- Make sure the fish is cooked through before serving.
Food history:
- Pindang Serani is a traditional Indonesian dish that originated from the Dutch colonial era.
Flavor profiles:
- Savory, tangy, and slightly sweet.
Serving suggestions:
- Serve hot with steamed rice.
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Region: Indonesian