Ingredients

  • Serves 2-4 people
  • 1 Kg Fish, catfish or mackerel, sliced

    2 limes

    10 g salt

    300 g Pineapple

    15 Cherry Tomatoes, halved

    2 stalks Lemongrass

    2 Bay Leaves

    2 Lime Leaves

    10 pcs Curly Red Chilies

    5 pcs Green Cayenne Pepper

    10 pcs Red Cayenne Pepper

    30 g Soy Sauce

    10 g Galangal

    10 g Salt

    15 g Sugar

    4 g MSG

    15 g Chicken Powder

    30 ml Tamarind Water

    1400 ml Water

    15 g Fried Onions

     

    50 g Shallots

    20 g Garlic

    10 g Turmeric

    15 g Candlenut, toasted

    15 g Shrimp Paste

    10 g Ginger

Pindang Palembang
Recipe Courtesy of
Asian Food Network

Pindang Palembang

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Pindang refers to both the practical method of preserving fish, as well as the preparation of typical Palembang Malay food. By boiling fish in an aromatic blend of spices, soy sauce and sweet pineapples, you get a lovely sweet-sourish soup that goes well with rice. Switch out catfish or mackerel easily for any other seafood or fish – they go equally well with the zing of tamarind, fragrance of lemongrass and juicy sweetness of pineapples and tomatoes.
  • Easy
  • 60 min
  • 30 min
  • 15 min
  • 1 steps
  • 25 Ingredients
  • Easy
  • 1 steps
  • 25 Ingredients
  • 60 min
  • 30 min
  • 15 min

Instructions

  1. Cook dish

    • Marinate the fish with salt and lime for about 15 – 20 minutes.
    • In a blender, add shallots, garlic, turmeric, candlenut, shrimp paste and ginger. Blend well.
    • Sauté the blended paste with some oil until cooked and fragrant with oils released. 
    • Add galangal, bay leaves, lime leaves, lemongrass and stir well.
    • Add water, soy sauce, salt, sugar, MSG, chicken powder and tamarind water.
    • Bring it to a boil.
    • Once it comes to a boil, add the fish, pineapples, both red chilies, green chilies and cherry tomatoes in.
    • Cook well and remove from heat.
    Cook dish


Plate and Serve!

Top with fried onions and serve.

Plate and Serve!
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    Ingredients
    • Serves 2-4 people
    • 1 Kg Fish, catfish or mackerel, sliced

      2 limes

      10 g salt

      300 g Pineapple

      15 Cherry Tomatoes, halved

      2 stalks Lemongrass

      2 Bay Leaves

      2 Lime Leaves

      10 pcs Curly Red Chilies

      5 pcs Green Cayenne Pepper

      10 pcs Red Cayenne Pepper

      30 g Soy Sauce

      10 g Galangal

      10 g Salt

      15 g Sugar

      4 g MSG

      15 g Chicken Powder

      30 ml Tamarind Water

      1400 ml Water

      15 g Fried Onions

       

      50 g Shallots

      20 g Garlic

      10 g Turmeric

      15 g Candlenut, toasted

      15 g Shrimp Paste

      10 g Ginger

    Nutrition
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