Pindang Ikan

Ingredients

Instructions

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.

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.

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.

4. 4

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

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.

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.

Nutrition per serving

Notes

• •Use a firm white fish such as snapper, cod, grouper, or barramundi; oily fish will change the character of the broth.
• •If you prefer a clearer soup, skim any foam after adding the fish.
• •For a hotter version, add 1-2 bird's eye chilies with the shallots.
• •Serve with steamed rice to make it a fuller meal, though the nutrition below is calculated without rice.

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