Low Sodium Ikan Pindang
Discover the vibrant flavors of Southeast Asia with this Low Sodium Ikan Pindang recipe, a healthier twist on the traditional Indonesian dish. This aromatic fish soup is brimming with bold ingredients like lemongrass, galangal, turmeric, and kaffir lime leaves, creating a flavorful broth that's light yet deeply satisfying. The use of tamarind paste and fresh lime juice adds a tangy kick, while low-sodium soy sauce and palm sugar provide a subtle balance of savory and sweet. Perfectly poached fish, such as mackerel or snapper, takes center stage, complemented by fresh coriander for an herby finish. Ready in just 50 minutes, this low-sodium comfort dish is perfect served hot with steamed rice and vegetables, offering a wholesome meal without sacrificing taste. Ideal for those seeking low-sodium options without compromising on the rich, traditional flavors of Ikan Pindang!
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Recipe Information
Ingredients
- 500 grams fish (such as mackerel or snapper)
- 1000 milliliters water
- 5 whole shallots
- 3 whole garlic cloves
- 2 whole lemongrass stalks
- 5 centimeters galangal
- 5 centimeters ginger
- 5 centimeters turmeric
- 2 tablespoons tamarind paste
- 3 whole kaffir lime leaves
- 1 teaspoon coriander seeds
- 2 whole fresh bird's eye chili (optional)
- 1 whole fresh lime
- 1 tablespoon palm sugar
- 2 tablespoons low-sodium soy sauce
- 1 handful fresh coriander
Instructions
Start by cleaning the fish thoroughly and cut it into large pieces. Set aside.
Peel and thinly slice the shallots and garlic. Bruise the lemongrass by gently crushing with the back of a knife to release its fragrance.
Slice the galangal, ginger, and turmeric into thin rounds.
In a large pot, bring the water to a boil. Add the sliced shallots, garlic, lemongrass, galangal, ginger, and turmeric.
Add the tamarind paste, kaffir lime leaves, and coriander seeds to the pot. Stir to combine.
Add the fish pieces into the boiling broth and reduce the heat to a gentle simmer.
Simmer the fish for about 15-20 minutes or until cooked through.
For added heat, slice the bird's eye chilies and add them to the pot, adjusting according to your spice preference.
Squeeze the juice of the fresh lime into the pot, ensuring to catch any seeds.
Add the palm sugar and low-sodium soy sauce, stirring well until the sugar has dissolved.
Adjust the seasonings to taste, adding more lime juice or soy sauce if needed.
Before serving, garnish with freshly chopped coriander.
Serve the Low Sodium Ikan Pindang hot with steamed rice and a side of vegetables.
Nutrition Facts
Calories |
1491 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.5 g | 92% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 1542 mg | 67% | |
| Total Carbohydrate | 112.0 g | 41% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 43.7 g | ||
| Protein | 110.7 g | 221% | |
| Vitamin D | 50.0 mcg | 250% | |
| Calcium | 374 mg | 29% | |
| Iron | 24.4 mg | 136% | |
| Potassium | 4238 mg | 90% | |
*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.
