Pindang Ikan Nila: A Refreshing Indonesian Fish Dish
Ingredients:
- 1 kg fresh Nile tilapia, cleaned and seasoned with lime juice and salt
- 1 liter water
- 2 tablespoons vegetable oil for sautéing
- For the spice paste:
- 1 large red chili pepper
- 4 cloves garlic
- 10 shallots
- 1 thumb-sized piece of turmeric
- Tamarind paste (to taste)
- For the crushed spices:
- 1 thumb-sized piece of galangal
- 2 stalks lemongrass
- 3 tomatoes, chopped (alternatively, use bilimbi or other sour fruit)
- Salt, to taste
Instructions:
-
Prepare the Fish:
Begin by selecting fresh Nile tilapia. Clean the fish thoroughly and season it with lime juice and salt. Set aside to marinate while you prepare the spice paste. -
Make the Spice Paste:
In a blender or food processor, combine the large red chili pepper, garlic cloves, shallots, and turmeric. Blend until you achieve a smooth paste. -
Sauté the Spice Paste:
Heat the vegetable oil in a large pan over medium heat. Add the spice paste to the pan and sauté until it becomes fragrant and slightly golden. -
Add Tomatoes and Fish:
Add the chopped tomatoes (or bilimbi, if using) to the pan and cook for a few minutes until they begin to soften. Gently place the marinated fish into the pan and pour in 1 liter of water, making sure the fish is submerged. -
Simmer:
Bring the mixture to a gentle boil, then reduce the heat and let it simmer. Allow the fish to cook until tender and the flavors meld together, about 20-30 minutes. -
Add Crushed Spices and Season:
While the fish is cooking, lightly crush the galangal and lemongrass to release their flavors. Add these to the pan along with the tamarind paste. Season with salt to taste. -
Final Adjustments:
Taste and adjust the seasoning as needed, ensuring the flavors are well balanced. The fish should be cooked through, and the broth should be flavorful. -
Serve:
Serve the Pindang Ikan Nila hot, with a side of steamed rice for a complete meal. Enjoy the tangy and aromatic flavors of this traditional Indonesian dish!
Note:
For an added touch of authenticity, consider serving this dish with a side of steamed vegetables or a crisp cucumber salad.
