Ingredients with Measurements:
- 1 lb of fish (mackerel or catfish)
- 3 cups of water
- 1 cup of coconut milk
- 1/2 cup of tamarind juice
- 1 tablespoon of palm sugar
- 2 teaspoons of salt
- 2 stalks of lemongrass, bruised
- 4 kaffir lime leaves
- 4 shallots, sliced
- 4 garlic cloves, sliced
- 2 red chilies, sliced
- 1 teaspoon of coriander seeds, toasted and ground
- 1 teaspoon of cumin seeds, toasted and ground
- 1 teaspoon of turmeric powder
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. Clean and cut the fish into serving pieces.
2. In a large pot or Dutch oven, add water, coconut milk, tamarind juice, palm sugar, salt, lemongrass, kaffir lime leaves, shallots, garlic, and red chilies. Stir well.
3. Add the fish pieces to the pot and bring to a boil.
4. Reduce the heat to low and simmer for 15-20 minutes, or until the fish is cooked through.
5. Add the coriander seeds, cumin seeds, and turmeric powder to the pot and stir well.
6. Simmer for another 5 minutes.
7. Serve hot with steamed rice.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
5. Temperature:
Simmer on low heat.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 250
Fat: 15g
Protein: 20g
Carbohydrates: 10g
Fiber: 2g
Sugar: 5g
Sodium: 600mg
Substitutions for ingredients:
- You can use any firm white fish instead of mackerel or catfish.
- Brown sugar can be used instead of palm sugar.
- If you don't have fresh lemongrass, you can use 1 tablespoon of lemongrass paste.
- You can use dried kaffir lime leaves instead of fresh ones.
Variations:
- You can add vegetables such as eggplant, okra, or tomatoes to the pot.
- You can use chicken or beef instead of fish.
- You can add more or less chili depending on your spice preference.
Tips and tricks:
- Use fresh tamarind pods to make the tamarind juice.
- Toasting and grinding the coriander and cumin seeds will enhance their flavor.
- Use a non-reactive pot such as stainless steel or enamel to avoid a metallic taste in the dish.
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 over low heat until heated through.
Presentation ideas:
- Serve the Pindang Serani in a large bowl with steamed rice on the side.
Garnishes:
- Garnish with fresh cilantro or parsley.
Pairings:
- Serve with a side of stir-fried vegetables.
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
- Fried tofu
Troubleshooting advice:
- If the dish is too sour, add more palm sugar to balance the flavors.
- If the dish is too salty, add more water or coconut milk to dilute the saltiness.
Food safety advice:
- Make sure the fish is cooked through before serving.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
- Pindang Serani is a traditional Indonesian dish that originated from the Maluku Islands.
Flavor profiles:
- The dish has a tangy and slightly sweet flavor from the tamarind and coconut milk, with a hint of spice from the chili and spices.
Serving suggestions:
- Serve hot with steamed rice and a side of stir-fried vegetables.
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Region: Indonesian