Soy-Free Ikan Pindang
Delight in the vibrant flavors of Southeast Asia with this Soy-Free Ikan Pindang recipe, a fragrant fish soup that pairs perfectly with steamed rice. Crafted without traditional soy-based seasonings, this version uses coconut aminos and tamarind paste for a naturally sweet and tangy broth, complemented by a medley of aromatics like lemongrass, kaffir lime leaves, turmeric, and ginger. Packed with the tender richness of mackerel and finished with a splash of lime juice for a zesty kick, this dish is an excellent gluten-free and allergy-friendly alternative to the classic Indonesian favorite. Ready in just an hour, Soy-Free Ikan Pindang offers a wholesome, flavorful meal inspired by authentic cooking techniques yet tailored to modern dietary preferences!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 whole (small) Mackerel
- 2 pieces Lemongrass stalk
- 5 leaves Kaffir lime leaves
- 1 inch piece Turmeric root, thinly sliced
- 1 inch piece Ginger, thinly sliced
- 1 inch piece Galangal root, thinly sliced
- 3 leaves Bay leaves
- 4 pieces Shallots, thinly sliced
- 4 pieces Garlic cloves, minced
- 3 pieces Red chilies, sliced (or to taste)
- 1 medium Tomato, chopped
- 2 tablespoons Tamarind paste
- 3 tablespoons Coconut aminos
- 2 tablespoons Fish sauce
- 1 teaspoon Salt
- 4 cups Water
- 2 tablespoons Lime juice
- 2 tablespoons Coriander leaves, chopped
Instructions
Clean and gut the mackerel, then rinse under cold water. Set aside.
Prepare the aromatics: Crush the lemongrass stalks with the back of a knife to release their flavor. Set aside.
In a large pot, bring 4 cups of water to a boil.
Add the lemongrass, kaffir lime leaves, turmeric, ginger, galangal, bay leaves, shallots, garlic, and red chilies to the boiling water.
Let the mixture simmer for 10 minutes to infuse the water with the aromatics.
Stir in the tamarind paste, coconut aminos, fish sauce, and salt. Mix well until the tamarind paste is dissolved.
Gently add the mackerel to the pot, ensuring they are submerged in the broth.
Add the chopped tomato to the pot.
Simmer the fish for 15-20 minutes over medium heat until the fish is cooked through and the flavors are well combined.
Just before serving, stir in the lime juice for a fresh tangy flavor.
Serve the Ikan Pindang hot, garnished with chopped coriander leaves.
Nutrition Facts
Calories |
1728 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.3 g | 106% | |
| Saturated Fat | 22.8 g | 114% | |
| Polyunsaturated Fat | 21.1 g | ||
| Cholesterol | 347 mg | 116% | |
| Sodium | 7552 mg | 328% | |
| Total Carbohydrate | 96.1 g | 35% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 37.8 g | ||
| Protein | 148.3 g | 297% | |
| Vitamin D | 63.3 mcg | 316% | |
| Calcium | 444 mg | 34% | |
| Iron | 24.0 mg | 133% | |
| Potassium | 3973 mg | 85% | |
*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.
