Pindang Ikan Mas ala Bundakeia: A Delicious Indonesian Delight
Dive into the vibrant flavors of Indonesia with this delightful recipe for Pindang Ikan Mas ala Bundakeia, a savory and aromatic dish featuring goldfish known as ikan mas. This traditional dish is not only visually appealing but also rich in flavor, thanks to the use of fragrant herbs and spices that come together beautifully in the cooking process. Perfect for family gatherings or a special meal, this recipe will transport you straight to the bustling kitchens of Indonesia.
Ingredients
| Ingredient | Quantity |
|---|---|
| Goldfish (Ikan Mas) | 1 kg (choose fish with 8-10 scales) |
| Lime | 1 whole |
| Turmeric (sliced) | 2 pieces (approx. 2 inches) |
| Ginger (sliced) | 1 piece (approx. 2 inches) |
| Galangal (sliced) | 2 pieces (approx. 2 inches) |
| Palm Sugar | 2 chunks |
| Salt | to taste |
| Sweet Soy Sauce | 2 tablespoons |
| Bay Leaves | 1 bunch |
| Lemongrass | 1 bunch |
| Ground Spices | |
| Shallots | 10 cloves |
| Garlic | 7 cloves |
| Roasted Candlenuts | 7 pieces |
| Turmeric | 2 pieces (approx. 2 inches) |
Instructions
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Prepare the Fish
Start by cleaning the goldfish thoroughly, ensuring not to remove the scales, as this helps to keep the fish intact while cooking. Once cleaned, rub the fish with lime juice and sprinkle with salt, allowing the flavors to penetrate the flesh. Then, heat oil in a frying pan and fry the fish until it is golden brown and crispy, making sure to cook it through but not overcooking it. Once done, set the fish aside on a plate to drain any excess oil. -
-
Create the Kinca
In a separate pot, create the kinca (a sweet sauce) using the palm sugar. Melt the sugar over low heat until it transforms into a syrupy consistency. Once ready, remove it from the heat and set it aside to cool slightly. -
Blend the Spice Paste
In a food processor or mortar and pestle, combine all the ground spices: shallots, garlic, roasted candlenuts, and fresh turmeric. Blend them into a smooth paste. This aromatic paste is essential for infusing flavor into the dish. -
Combine Ingredients
Mix the ground spice paste into the melted palm sugar, stirring until well combined. Add sweet soy sauce and a pinch of salt to enhance the overall flavor. Ensure the mixture is well-blended and set aside for the next step. -
Prepare the Pressure Cooker
Line the bottom of a pressure cooker with bay leaves and lemongrass, creating a fragrant bed for the fish. Carefully arrange the fried goldfish on top of the herbs, ensuring an even layer. Sprinkle the sliced turmeric, ginger, and galangal over the fish, allowing their essential oils to flavor the dish. -
Cook the Fish
Pour the spice and sugar mixture over the fish, ensuring it is completely submerged in the flavorful broth. Close the pressure cooker lid securely and cook on high heat for about 1.5 hours. The pressure cooking process will tenderize the fish while infusing it with the aromatic spices. -
Serve
Once the cooking time is complete, carefully release the pressure and open the lid. Your Pindang Ikan Mas will be ready to serve! This dish is best enjoyed warm, served with steamed rice and a side of fresh vegetables to complement the rich flavors.
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 220 kcal |
| Protein | 28 g |
| Total Fat | 10 g |
| Saturated Fat | 2 g |
| Cholesterol | 75 mg |
| Carbohydrates | 10 g |
| Dietary Fiber | 1 g |
| Sugars | 4 g |
| Sodium | 300 mg |
Indulge in the harmonious blend of spices and the tender, flaky texture of the goldfish, creating a culinary experience that is both comforting and exotic. This dish exemplifies the essence of Indonesian cooking, highlighting the beauty of fresh ingredients and traditional techniques. Enjoy the vibrant flavors and let this recipe from Bundakeia inspire your next culinary adventure!
