Ingredients with Measurements:
- 1 kg of fish (mackerel or tuna)
- 2 liters of water
- 2 stalks of lemongrass, bruised
- 5 kaffir lime leaves
- 3 bay leaves
- 2 turmeric leaves
- 2 turmeric roots, crushed
- 2 red onions, sliced
- 5 garlic cloves, sliced
- 3 red chilies, sliced
- 2 tbsp of tamarind paste
- 1 tbsp of salt
- 1 tbsp of sugar
Special equipment needed:
- Large pot
Step-by-step instructions:
1. Clean and cut the fish into serving pieces.
2. In a large pot, add water, lemongrass, kaffir lime leaves, bay leaves, turmeric leaves, turmeric roots, red onions, garlic, and red chilies. Bring to a boil.
3. Once boiling, add the tamarind paste, salt, and sugar. Stir well.
4. Add the fish pieces to the pot and let it simmer for 15-20 minutes until the fish is cooked through.
5. Serve hot with steamed rice.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 250
Fat per serving: 8g
Protein per serving: 30g
Carbohydrates per serving: 12g
Fiber per serving: 2g
Substitutions for ingredients:
- Mackerel or tuna can be substituted with other types of fish.
- Tamarind paste can be substituted with lime juice.
Variations:
- Add vegetables such as tomatoes, eggplants, or okra.
- Use chicken or beef instead of fish.
Tips and tricks:
- Use fresh ingredients for the best flavor.
- Adjust the amount of chili according to your preference.
- Let the fish simmer gently to avoid breaking it 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 large bowl with the fish pieces arranged on top.
Garnishes:
Garnish with chopped cilantro or scallions.
Pairings:
Pair with steamed rice and a side of stir-fried vegetables.
Suggested side dishes:
Stir-fried vegetables or a simple salad.
Troubleshooting advice:
If the broth is too sour, add more sugar to balance the flavor.
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:
Sour, savory, and slightly spicy.
Serving suggestions:
Serve hot with steamed rice.
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Region: Indonesian