Ikan Pindang
Dive into the vibrant flavors of Ikan Pindang, a traditional Indonesian fish soup that beautifully balances tangy, savory, and aromatic notes. This comforting dish features tender mackerel infused with bold ingredients like tamarind paste, turmeric, and a medley of aromatics, including lemongrass, lime leaves, and galangal. Simmered to perfection, the broth is brimming with complexity, enhanced by the freshness of tomatoes and spring onions. Quick and easy to prepare in under an hour, Ikan Pindang is perfect for a hearty family meal or a unique way to elevate your seafood repertoire. Serve it piping hot with steamed rice for a true taste of Indonesia that will leave your taste buds craving more. Keywords: Ikan Pindang recipe, Indonesian fish soup, mackerel dish, tamarind soup, aromatic seafood recipe.
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Recipe Information
Ingredients
- 500 grams mackerel (ikan kembung)
- 1000 ml water
- 2 stalks lemongrass, bruised
- 3 pieces bay leaves
- 5 pieces lime leaves
- 5 cm galangal, sliced
- 5 cloves shallots, thinly sliced
- 3 cloves garlic, thinly sliced
- 3 pieces bird's eye chilies
- 2 tablespoons tamarind paste
- 2 teaspoons salt
- 1 teaspoon sugar
- 1 teaspoon turmeric powder
- 1 piece tomato, quartered
- 2 stalks spring onions, chopped
Instructions
Clean the mackerel thoroughly, remove the guts and scales, then cut the fish into medium-sized pieces.
In a large pot, bring 1000 ml of water to a boil.
Add the lemongrass, bay leaves, lime leaves, and galangal to the boiling water.
Stir in the shallots, garlic, and bird's eye chilies. Let it simmer for about 5 minutes to allow the flavors to infuse.
Add the tamarind paste, salt, sugar, and turmeric powder to the pot, stirring until well mixed.
Gently add the mackerel pieces into the pot and let it cook over medium heat for about 15 minutes or until the fish is cooked through.
Add the quartered tomato and continue to cook for another 5 minutes.
Turn off the heat, then add the chopped spring onions.
Serve the Ikan Pindang hot, either on its own or with steamed rice.
Nutrition Facts
Calories |
1199 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.1 g | 90% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 5230 mg | 227% | |
| Total Carbohydrate | 41.1 g | 15% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 26.9 g | ||
| Protein | 98.4 g | 197% | |
| Vitamin D | 80.4 mcg | 402% | |
| Calcium | 222 mg | 17% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 2380 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
