Ikan Pindang
Discover the irresistible flavors of **Ikan Pindang**, a traditional Indonesian fish soup that's both comforting and vibrant. Made with tender mackerel simmered in a fragrant broth infused with lemongrass, bay leaves, lime leaves, and galangal, this dish is a harmony of aromatic spices and tangy tamarind. Accented by the warmth of turmeric, the brightness of fresh tomatoes, and a subtle kick from bird’s eye chilies, Ikan Pindang strikes the perfect balance of savory, sour, and slightly spicy. Ready in just 45 minutes, this quick and wholesome recipe is perfect for weeknight dinners or a cozy weekend meal. Pair it with fluffy steamed rice to soak up the flavorful broth, and enjoy an authentic taste of Indonesia's culinary heritage. **Keywords**: Ikan Pindang recipe, Indonesian fish soup, mackerel soup, tamarind fish soup, aromatic seafood dishes.
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Recipe Information
Ingredients
- 500 grams mackerel (ikan kembung)
- 1000 ml water
- 2 stalks lemongrass, bruised
- 3 pieces bay leaves
- 5 pieces lime leaves
- 5 cm galangal, sliced
- 5 cloves shallots, thinly sliced
- 3 cloves garlic, thinly sliced
- 3 pieces bird's eye chilies
- 2 tablespoons tamarind paste
- 2 teaspoons salt
- 1 teaspoon sugar
- 1 teaspoon turmeric powder
- 1 piece tomato, quartered
- 2 stalks spring onions, chopped
Instructions
Clean the mackerel thoroughly, remove the guts and scales, then cut the fish into medium-sized pieces.
In a large pot, bring 1000 ml of water to a boil.
Add the lemongrass, bay leaves, lime leaves, and galangal to the boiling water.
Stir in the shallots, garlic, and bird's eye chilies. Let it simmer for about 5 minutes to allow the flavors to infuse.
Add the tamarind paste, salt, sugar, and turmeric powder to the pot, stirring until well mixed.
Gently add the mackerel pieces into the pot and let it cook over medium heat for about 15 minutes or until the fish is cooked through.
Add the quartered tomato and continue to cook for another 5 minutes.
Turn off the heat, then add the chopped spring onions.
Serve the Ikan Pindang hot, either on its own or with steamed rice.
Nutrition Facts
Calories |
1199 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.1 g | 90% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 5230 mg | 227% | |
| Total Carbohydrate | 41.1 g | 15% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 26.9 g | ||
| Protein | 98.4 g | 197% | |
| Vitamin D | 80.4 mcg | 402% | |
| Calcium | 222 mg | 17% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 2380 mg | 51% | |
*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.
