Low Fat Ikan Pindang
Experience the tropical essence of Southeast Asia with our *Low Fat Ikan Pindang*, a traditional Indonesian poached fish recipe that’s light, flavorful, and healthy. Made with tender mackerel simmered in an aromatic broth infused with lemongrass, kaffir lime leaves, turmeric, and tamarind, this dish delivers a vibrant balance of tangy, savory, and lightly spiced notes. The addition of galangal, ginger, shallots, and garlic creates layers of authentic Indonesian flavors, while a hint of palm sugar and low-sodium soy sauce ties everything together. Perfectly balanced and under 30 minutes to cook, this low-fat version of the beloved *Ikan Pindang* is ideal for a nutritious yet satisfying meal. Serve it steaming hot with a garnish of fresh coriander and pair it with fluffy steamed rice for a wholesome, low-calorie dinner. Keywords: low fat ikan pindang, healthy Indonesian recipes, poached fish recipe, traditional Southeast Asian cuisine.
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Recipe Information
Ingredients
- 500 grams mackerel fish, cleaned and sliced
- 1 stalk lemongrass, bruised
- 4 leaves kaffir lime leaves
- 1 tablespoon tamarind paste
- 1 inch ginger, thinly sliced
- 1 inch galangal, thinly sliced
- 0.5 teaspoon turmeric powder
- 2 leaves bay leaves
- 3 medium shallots, sliced
- 4 cloves garlic, minced
- 2 red chili peppers, sliced (optional)
- 1 teaspoon salt
- 1 teaspoon palm sugar
- 1000 milliliters water
- 1 tablespoon low-sodium soy sauce
- 2 tablespoons fresh coriander leaves, for garnish
Instructions
Begin by cleaning the mackerel fish thoroughly, removing the insides and slicing them into steaks about 1 inch thick.
In a large pot, combine the water, bruised lemongrass stalk, sliced ginger, galangal, kaffir lime leaves, and bay leaves. Bring to a boil over medium heat.
Add the sliced shallots, minced garlic, turmeric powder, tamarind paste, and optional red chili peppers to the pot. Stir well and let it simmer for about 5 minutes to infuse the flavors.
Reduce the heat to low and gently add the fish slices to the pot. Let the fish cook for about 15 minutes until they are opaque and cooked through.
Season the broth with salt, palm sugar, and low-sodium soy sauce. Adjust the seasoning according to your taste preference.
Simmer for another 5 minutes to let the flavors meld together.
Turn off the heat and let the pindang sit for a moment before serving. This helps the flavors deepen.
Serve the low-fat ikan pindang hot, garnished with fresh coriander leaves. It pairs well with steamed rice or a simple salad.
Nutrition Facts
Calories |
1173 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.0 g | 90% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 3360 mg | 146% | |
| Total Carbohydrate | 33.3 g | 12% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 18.4 g | ||
| Protein | 100.2 g | 200% | |
| Vitamin D | 31.2 mcg | 156% | |
| Calcium | 196 mg | 15% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 2223 mg | 47% | |
*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.
