High Protein Ikan Pindang
Experience the vibrant flavors and nutrition-packed goodness of **High Protein Ikan Pindang**, a hearty Southeast Asian-inspired dish that combines tender mackerel fillets, protein-rich tofu, and an aromatic broth infused with lemongrass, kaffir lime leaves, and tamarind paste. This dish boasts a perfect harmony of tangy, savory, and mildly spicy notes, thanks to a robust mix of fresh red chilies, ginger, and fragrant herbs. Perfect for a wholesome dinner, this high-protein recipe is both satisfying and nourishing, taking just 60 minutes from prep to plate. Serve it piping hot with a garnish of scallions and cilantro for a comforting bowl of bold flavors. Whether you're looking to amp up your protein intake or simply explore unique Asian cuisines, this Ikan Pindang is sure to become a favorite. Keywords: high protein recipe, ikan pindang, Southeast Asian cuisine, healthy mackerel recipe, tamarind broth.
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Recipe Information
Ingredients
- 500 grams Mackerel fillets
- 200 grams Firm tofu
- 3 whole Red chilies
- 5 whole Shallots
- 3 whole Garlic cloves
- 20 grams Ginger
- 1 whole Lemongrass stalk
- 3 leaves Kaffir lime leaves
- 2 tablespoons Tamarind paste
- 1000 milliliters Water
- 2 tablespoons Fish sauce
- 1 teaspoon Salt
- 0.5 teaspoon Pepper
- 2 tablespoons Cooking oil
- 2 whole Scallions
- 10 grams Cilantro
Instructions
Begin by slicing the shallots, garlic, ginger, and red chilies thinly. Set aside.
Cut the lemongrass stalk into three pieces and lightly crush them to release the aromatic oils.
Heat the cooking oil in a large saucepan over medium heat.
Add the shallots, garlic, ginger, and red chilies to the saucepan and sauté until fragrant and onions are translucent, about 5 minutes.
Pour in the water and add the lemongrass pieces, kaffir lime leaves, and tamarind paste. Stir to combine.
Bring the mixture to a gentle boil, then reduce the heat to a simmer. Let it cook for 15 minutes to allow the flavors to meld.
While the broth is simmering, cut the mackerel fillets and tofu into bite-sized pieces.
After 15 minutes, add the mackerel fillets and tofu to the simmering broth. Stir gently to combine.
Season the mixture with fish sauce, salt, and pepper. Cover and let it simmer for another 10-15 minutes, or until the mackerel is cooked through and tender.
Finely chop the scallions and cilantro for garnish.
Once the ikan pindang is ready, remove the lemongrass stalks. Adjust seasoning with additional fish sauce or salt if needed.
Serve hot, garnished with fresh scallions and cilantro.
Nutrition Facts
Calories |
1745 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.9 g | 138% | |
| Saturated Fat | 21.7 g | 108% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 5435 mg | 236% | |
| Total Carbohydrate | 77.8 g | 28% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 35.2 g | ||
| Protein | 124.9 g | 250% | |
| Vitamin D | 45.0 mcg | 225% | |
| Calcium | 615 mg | 47% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 3023 mg | 64% | |
*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.
