Ingredients

  • Serves 2-4 people
  • 500 g milkfish

  • 30 g red tomatoes, quartered

  • 30 g green tomatoes, quartered

  • 30 g basil leaves

  • 50 g starfruit

  • Ground spices :

    10 g turmeric

  • 30 g shallots

  • 30 g garlic

  • Whole spices:

    1 lemongrass, crushed and cut into 4 cm lengths

  • 15 g ginger, cut into matchsticks

  • 15 g galangal, cut into matchsticks

  • 30 g curly red chili, cut into 1 cm oblique

  • 15 g red cayenne pepper

  • 2 kaffir lime leaves

  • 2 bay leaves

  • 1 L water

  • Seasoning:

    8 g salt

  • 10 g sugar

  • 4 g white pepper powder

  • 15 g fried onions

Pidang Serani
Recipe Courtesy of
Darmawan

Pidang Serani

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Pindang Serani is a firm favorite of the residents in Jepara. Fish in savory turmeric sauce, Pindang Serani originates from the birthplace of Raden Ajeng Kartini, a famous heroine who was a trailblazer and pioneer in fighting for the rights of Indonesian women. The turmeric sauce too is a standout with bold flavours much like the beloved heroine.
  • Easy
  • 30 min
  • 20 min
  • 10 min
  • 3 steps
  • 20 Ingredients
  • Easy
  • 3 steps
  • 20 Ingredients
  • 30 min
  • 20 min
  • 10 min

Directions

  1. Puree and cook the spices

    • Puree the ground spices ingredients into a paste and saute for 15 minutes using medium heat.

    • After the spices are cooked, add all the whole spices and saute again until they are wilted. Then add water and seasoning.

    Puree and cook the spices


  2. Add the fish

    • Once the water boils, add the fish and all the tomatoes and starfruit.

    • Continue cooking until the fish is done.

    • Add the basil leaves and set aside.

    Milkfish can be replaced with other fish of choice.

    Deboned milkfish can be used instead of fresh milkfish which have many tiny bones.

    Add the fish


Plate and Serve!

  • Prepare a serving bowl, then pour the Pindang Serani into the bowl. 

  • Sprinkle with fried onions and serve.
Plate and Serve!
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    Ingredients
    • Serves 2-4 people
    • 500 g milkfish

    • 30 g red tomatoes, quartered

    • 30 g green tomatoes, quartered

    • 30 g basil leaves

    • 50 g starfruit

    • Ground spices :

      10 g turmeric

    • 30 g shallots

    • 30 g garlic

    • Whole spices:

      1 lemongrass, crushed and cut into 4 cm lengths

    • 15 g ginger, cut into matchsticks

    • 15 g galangal, cut into matchsticks

    • 30 g curly red chili, cut into 1 cm oblique

    • 15 g red cayenne pepper

    • 2 kaffir lime leaves

    • 2 bay leaves

    • 1 L water

    • Seasoning:

      8 g salt

    • 10 g sugar

    • 4 g white pepper powder

    • 15 g fried onions

    Nutrition
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