Paleo Ikan Pindang
Discover the vibrant flavors of Indonesia with this Paleo Ikan Pindang recipe, a wholesome and aromatic fish stew that’s perfect for clean eating enthusiasts. Featuring tender snapper or mackerel simmered in a fragrant broth infused with lemongrass, ginger, turmeric, lime leaves, and bay leaves, this dish delivers bold, citrusy notes with every spoonful. Fresh ingredients like green chilies, tomatoes, garlic, and shallots elevate the dish, while lime juice and coriander add a refreshing finish. With just 15 minutes of prep time and packed with paleo-friendly spices, this healthy recipe is ideal for serving alongside steamed vegetables or a crisp salad to complete a satisfying, nutrient-rich meal. Perfect for weeknights or entertaining, Paleo Ikan Pindang brings wholesome Indonesian flavors right to your table!
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Recipe Information
Ingredients
- 2 medium-sized whole fish (such as snapper or mackerel)
- 1000 ml water
- 2 pieces lemongrass stalks, bruised
- 1 inch ginger, sliced
- 2 inches turmeric, sliced
- 3 pieces shallots, thinly sliced
- 4 pieces garlic cloves, minced
- 2 leaves bay leaves
- 5 leaves lime leaves
- 3 pieces green chilies, sliced
- 2 medium-sized tomatoes, cut into wedges
- 2 teaspoons sea salt
- 0.5 teaspoons black pepper
- 2 tablespoons lime juice
- 0.5 cups fresh coriander leaves
Instructions
Clean the fish thoroughly by removing the scales, internal organs, and gills. Rinse under cold water and set aside.
In a large pot, bring 1000 ml of water to a boil.
Add the bruised lemongrass, sliced ginger, and sliced turmeric to the boiling water. Let it simmer for 5 minutes to infuse the flavors.
Add the sliced shallots, minced garlic, bay leaves, and lime leaves to the pot. Stir gently and let it simmer for another 5 minutes.
Add the fish to the pot, making sure it is fully submerged in the broth. Allow it to cook gently over medium heat for 10 minutes or until the fish is tender and cooked through.
Add the sliced green chilies and tomato wedges to the pot. Season with sea salt and black pepper. Continue to simmer for another 5 minutes.
Taste and adjust the seasoning if necessary. Remove the pot from heat and add lime juice.
Garnish with fresh coriander leaves before serving. Serve the Paleo Ikan Pindang hot with a side of steamed vegetables or salad.
Nutrition Facts
Calories |
569 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.1 g | 39% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 175 mg | 58% | |
| Sodium | 1138 mg | 49% | |
| Total Carbohydrate | 13.5 g | 5% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 4.5 g | ||
| Protein | 57.1 g | 114% | |
| Vitamin D | 28.1 mcg | 141% | |
| Calcium | 116 mg | 9% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 1298 mg | 28% | |
*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.
