Soy-Free Ikan Pindang

Experience the bold, aromatic flavors of 'Soy-Free Ikan Pindang,' a delightful twist on the traditional Indonesian fish soup. This wholesome recipe replaces soy-based ingredients with coconut aminos, making it perfect for those seeking a soy-free alternative without compromising on taste. Fresh mackerel is gently simmered in a spiced broth infused with lemongrass, kaffir lime leaves, and a medley of turmeric, ginger, and galangal for an irresistible depth of flavor. Tamarind paste adds a tangy kick, balanced by the umami of fish sauce and the brightness of freshly squeezed lime juice. With its vibrant spices and fragrant herbs, this comforting dish comes together in under an hour, making it an excellent choice for a satisfying weeknight dinner. Garnished with coriander leaves, it's best served hot alongside steamed rice or on its own for a lighter meal. Perfect for those who love Southeast Asian cuisine, this recipe is a must-try for its balanced blend of savory, tangy, and spicy notes.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 whole (small) Mackerel
• 2 pieces Lemongrass stalk
• 5 leaves Kaffir lime leaves
• 1 inch piece Turmeric root, thinly sliced
• 1 inch piece Ginger, thinly sliced
• 1 inch piece Galangal root, thinly sliced
• 3 leaves Bay leaves
• 4 pieces Shallots, thinly sliced
• 4 pieces Garlic cloves, minced
• 3 pieces Red chilies, sliced (or to taste)
• 1 medium Tomato, chopped
• 2 tablespoons Tamarind paste
• 3 tablespoons Coconut aminos
• 2 tablespoons Fish sauce
• 1 teaspoon Salt
• 4 cups Water
• 2 tablespoons Lime juice
• 2 tablespoons Coriander leaves, chopped

Directions

Step 1

Clean and gut the mackerel, then rinse under cold water. Set aside.

Step 2

Prepare the aromatics: Crush the lemongrass stalks with the back of a knife to release their flavor. Set aside.

Step 3

In a large pot, bring 4 cups of water to a boil.

Step 4

Add the lemongrass, kaffir lime leaves, turmeric, ginger, galangal, bay leaves, shallots, garlic, and red chilies to the boiling water.

Step 5

Let the mixture simmer for 10 minutes to infuse the water with the aromatics.

Step 6

Stir in the tamarind paste, coconut aminos, fish sauce, and salt. Mix well until the tamarind paste is dissolved.

Step 7

Gently add the mackerel to the pot, ensuring they are submerged in the broth.

Step 8

Add the chopped tomato to the pot.

Step 9

Simmer the fish for 15-20 minutes over medium heat until the fish is cooked through and the flavors are well combined.

Step 10

Just before serving, stir in the lime juice for a fresh tangy flavor.

Step 11

Serve the Ikan Pindang hot, garnished with chopped coriander leaves.

Nutrition Facts

Serving size	(2057.3g)

Amount per serving	% Daily Value*
Calories	1728.3

Total Fat 82.3g	0%
Saturated Fat 22.8g	0%
Polyunsaturated Fat 21.1g
Cholesterol 347.2mg	0%
Sodium 7552.3mg	0%
Total Carbohydrate 96.1g	0%
Dietary Fiber 7.2g	0%
Total Sugars 37.8g
Protein 148.3g	0%

Vitamin D 2531.2IU	0%
Calcium 443.6mg	0%
Iron 24.0mg	0%
Potassium 3972.8mg	0%

*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.

Source of Calories

Fat: 43.1%

Protein: 34.5%

Carbs: 22.4%