Ingredients with Measurements:
- 1 kg of fish (any type of firm white fish)
- 2 liters of water
- 2 stalks of lemongrass, bruised
- 4 kaffir lime leaves
- 4 cloves of garlic, crushed
- 2 cm of ginger, sliced
- 2 tbsp of tamarind paste
- 2 tbsp of palm sugar
- 1 tsp of salt
- 2 tbsp of vegetable oil
- 2 red chilies, sliced
- 1 tomato, sliced
- 1 onion, sliced
Special equipment needed:
- Large pot
- Strainer
- Small saucepan
Step-by-step instructions:
1. Clean and scale the fish, then cut it into serving pieces.
2. In a large pot, bring the water to a boil and add the lemongrass, kaffir lime leaves, garlic, and ginger.
3. Add the fish to the pot and simmer for 10-15 minutes until the fish is cooked through.
4. Remove the fish from the pot and strain the broth.
5. In a small saucepan, heat the vegetable oil and sauté the chilies, tomato, and onion until fragrant.
6. Add the tamarind paste, palm sugar, and salt to the saucepan and stir until the sugar has dissolved.
7. Pour the tamarind sauce over the fish and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
5. Temperature:
Simmer over medium heat.
Serving size:
4-6 servings.
Nutritional information:
Calories per serving: 250
Total fat: 10g
Saturated fat: 2g
Cholesterol: 50mg
Sodium: 400mg
Total carbohydrates: 15g
Dietary fiber: 2g
Sugar: 10g
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.
- Red chilies can be substituted with chili flakes or cayenne pepper.
Variations:
- Pindang Serani can be made with other types of seafood such as shrimp or squid.
- Vegetables such as eggplant or okra can be added to the broth.
- The tamarind sauce can be made spicier by adding more chilies or chili flakes.
Tips and tricks:
- Use fresh fish for the best flavor.
- Bruise the lemongrass before adding it to the broth to release its flavor.
- Adjust the amount of tamarind paste and palm sugar to your liking.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the fish and broth in a pot over medium heat until heated through.
Presentation ideas:
Serve the fish and broth in a large bowl with the tamarind sauce drizzled over the top.
Garnishes:
Garnish with fresh cilantro leaves and sliced lime.
Pairings:
Serve with steamed rice and a side of stir-fried vegetables.
Suggested side dishes:
Stir-fried bok choy, green beans, or broccoli.
Troubleshooting advice:
If the broth is too salty, add more water to dilute it.
Food safety advice:
Make sure the fish is cooked through before serving.
Food history:
Pindang Serani is a traditional Indonesian fish soup that originated from the city of Semarang in Central Java. It is a fusion of Chinese and Indonesian cuisine.
Flavor profiles:
Pindang Serani has a savory and slightly sour broth with a hint of sweetness from the tamarind sauce.
Serving suggestions:
Serve hot with steamed rice and a side of stir-fried vegetables.
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Region: Indonesian