Pindang Ikan

Nutrition · per serving

Steps

1. 1

   Prep everything first for quick cooking: cut the fish into large bite-size chunks, bruise the lemongrass with the back of a knife, slice the galangal, shallots, garlic, and chili, and cut the tomato into wedges. Soak the tamarind pulp in 3 tablespoons of the water, mash it with your fingers, then strain out the seeds and fiber.

   300 g firm white fish fillets, cut into large chunks2 lemongrass stalks, bruised and cut into 5 cm lengths20 g galangal, sliced60 g shallots, thinly sliced2 garlic cloves, thinly sliced1 red chili, sliced diagonally120 g tomato, cut into wedges20 g tamarind pulp700 ml water
2. 2

   Heat the oil in a saucepan over medium heat. Add the shallots and garlic and sauté for about 2 minutes until softened but not browned. Stir in the turmeric and sliced chili for 30 seconds so the spices bloom without burning.

   1 tbsp neutral oil60 g shallots, thinly sliced2 garlic cloves, thinly sliced1 tsp ground turmeric1 red chili, sliced diagonally
3. 3

   Add the lemongrass and galangal, then pour in the remaining water and the strained tamarind liquid. Bring to a lively simmer. Season with salt and sugar, then simmer for 5 minutes to infuse the broth; it should smell citrusy, sharp, and lightly sweet-sour.

   2 lemongrass stalks, bruised and cut into 5 cm lengths20 g galangal, sliced700 ml water20 g tamarind pulp1 tsp salt2 tsp sugar
4. 4

   Add the tomato wedges and simmer for 2 minutes until they just begin to soften but still hold their shape.

   120 g tomato, cut into wedges
5. 5

   Lower the heat so the broth is gently simmering, then add the fish pieces in a single layer. Poach for 4-5 minutes, depending on thickness, until the fish turns opaque and flakes easily; avoid a hard boil so the fish stays tender and the broth clear.

   300 g firm white fish fillets, cut into large chunks
6. 6

   Taste the broth and adjust the balance if needed: pindang should be savory, tangy, and lightly sweet with aromatic heat. Turn off the heat and let it sit for 1 minute so the flavors settle.

7. 7

   Ladle into bowls and finish with spring onion, coriander, and lime wedges on the side for squeezing over just before eating.

   1 stalk spring onion, thinly sliced5 g fresh coriander leaves1 lime, cut into wedges

Origin & History

Pindang ikan is a broad family of Indonesian fish soups and braises, especially associated with Sumatra and Palembang, though versions are found across the archipelago. The dish is known for its fragrant sour broth built from tamarind and aromatics such as lemongrass, galangal, and turmeric. Home-style recipes vary by region, fish, and level of sweetness or heat.