Mediterranean Diet Ikan Pindang
Experience a harmonious blend of Southeast Asian flavors and Mediterranean-inspired principles with this Mediterranean Diet Ikan Pindang recipe. Featuring tender, perfectly simmered mackerel infused with aromatic ingredients like lemongrass, kaffir lime leaves, fresh turmeric, and tamarind, this dish offers a unique fusion of zesty, tangy, and warm notes. The use of olive oil integrates the Mediterranean touch while maintaining the recipe’s health-focused essence. This one-pot wonder is not only rich in omega-3 fatty acids and antioxidants but also incredibly flavorful, thanks to a vibrant broth of tomatoes, ginger, and a hint of chili spice. Served with fresh coriander, lemon wedges, and your choice of steamed vegetables or a crisp green salad, this guilt-free meal is as delicious as it is nutritious. Perfect for family dinners or a weekend indulgence, this modern twist on traditional Ikan Pindang will transport your taste buds on a global culinary journey.
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Recipe Information
Ingredients
- 2 pieces whole mackerel, cleaned and gutted
- 3 tablespoons olive oil
- 1 piece medium onion, thinly sliced
- 3 pieces garlic cloves, minced
- 1 tablespoon fresh ginger, finely chopped
- 1 piece lemongrass stalk, bottom third only, smashed
- 1 piece red chili, sliced
- 5 pieces kaffir lime leaves
- 1 teaspoon fresh turmeric root, grated
- 1 piece tomato, diced
- 1 tablespoon tamarind paste
- 4 cups water
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper, freshly ground
- 2 tablespoons fresh coriander leaves
- 4 pieces lemon wedges for serving
Instructions
Rinse the mackerel under cold water and pat it dry with paper towels. Make three diagonal slashes on each side of the fish to help absorb the flavors.
Heat the olive oil in a large saucepan over medium heat. Add the sliced onion and sauté for 3-4 minutes until translucent.
Add the minced garlic, ginger, sliced lemongrass, and red chili to the pan. Sauté for another 2 minutes until fragrant.
Stir in the kaffir lime leaves, grated turmeric, and diced tomato. Cook for an additional 3 minutes until the tomato begins to soften.
Dissolve the tamarind paste in the water and pour it into the saucepan. Add sea salt and black pepper. Bring to a gentle simmer.
Gently add the mackerel to the pot, ensuring it is submerged in the broth. Cover the pan and cook on low heat for 20-25 minutes until the fish is cooked through and flavors have melded.
Carefully remove the mackerel from the pot and place it on a serving platter. Strain the broth if desired, or serve it as is.
Garnish the mackerel with fresh coriander leaves and serve with lemon wedges on the side.
Serve hot, and enjoy your Mediterranean Diet Ikan Pindang with a side of steamed vegetables or a fresh salad.
Nutrition Facts
Calories |
438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.0 g | 40% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 636 mg | 28% | |
| Total Carbohydrate | 9.7 g | 4% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 5.3 g | ||
| Protein | 30.1 g | 60% | |
| Vitamin D | 13.5 mcg | 68% | |
| Calcium | 64 mg | 5% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 670 mg | 14% | |
*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.
