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!
- 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)
Kitchen equipment needed
- cutting board & chef’s knife
- large skillet
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 taste, so it’s best to keep them as they are so you can easily remove them later on.
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!