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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
Pindang Palembang
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
-
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.
Plate and Serve!
Top with fried onions 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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