Pindang Ikan - Spicy Whitefish


Pindang Ikan - Spicy whitefish is a traditional Indonesian dish with lombok chilies, lemongrass and more. Very pleasant dish, served with plain white rice.

↓ Jump To Recipe

In this recipe:

The main thing:

Other stuff:

Pindang Ikan - Spicy whitefish
Veronique van Ohmydish

Made by Véronique

Published at 2016-07-02, this recipe is for 4 people and takes 20 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 05-03-2021

20 minutes 4 people Beverages
Pindang Ikan - Spicy whitefish


(✓ Tip: click to check off)

  • 1 large onion
  • 2 garlic cloves
  • sunflower oil or any other neutral oil
  • 2 lemongrass stalks
  • 2 pieces of galanga (laos root)
  • 1 teaspoon trassi (strong shrimp paste)
  • 1 teaspoon asam tamarind (soy bean paste)
  • 4 green + 1 red (small) lombok chilies
  • 1 cube of beef stock
  • 1 teaspoon sambal (store-bought are make your own)
  • 2 teaspoon turmeric
  • 4 to 6 frozen coal-fish (or other white fish)
Pindang Ikan - Spicy whitefish ingredients
↑ click on the photo to enlarge

Kitchen equipment

(✓ Tip: click to check off)

  • cutting board & chef's knife
  • large skillet

Pindang Ikan - Spicy Whitefish

20 minutes 4 people Beverages

View the original recipe via:

This indonesian recipe was provided to us by lou, it has been in their family for generations and we're happy we are able to share it with you guys!

Preparation -- 5 minutes

Peel the onion and garlic cloves. Chop the garlic as fine as you can and slice the onion in half rings. Chop the chilies into pieces, you can remove the seeds first for a milder version of this dish.  

The lemongrass stalks and pieces of galanga are only used for flavoring the dish, so it's best to keep them as they are so you can easily remove them later on.  

Pindang Ikan – Spicy whitefish
Pindang Ikan – Spicy whitefish

Finishing the Pindang Ikan -- 15 minutes

Heat sunflower or other neutral oil in a large skillet and saute the onion slices and chopped garlic for a few minutes. Add lemongrass, trassi, galanga and asam tamarind.

Saute a few minutes more and then add chopped chilies, sambal, and crumbled beef stock cube. About 2 minutes later, you'll also add the turmeric and saute some more. Turn down the heat and add the frozen coal-fish.

Cover with the mixture of onion and spices (also known as bumbu) and a small layer of water. Boil the fish in the liquid for a few minutes and then turn them over.

The fish will fall apart, but that's exactly what we want. REMOVE the lemongrass stalks and galanga root and serve with plain white rice and some veggies like e.g. Oriental green beans and enjoy!

Rank this recipe!
0 votes