Pindang Tongkol Recipe
Pindang Tongkol is a savory and aromatic Indonesian dish made with tongkol fish, a type of tuna, that is simmered with fragrant spices and herbs. This recipe results in a delicious, preserved fish that can be enjoyed on its own or incorporated into various dishes.
Ingredients:
- 1 large tongkol fish (approximately 1 kg)
Spice Paste:
- 3 cloves garlic
- 1 cm turmeric root
- 1/2 teaspoon coriander seeds
- 1 bay leaf
- 1 tablespoon salt
Instructions:
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Prepare the Fish:
- Rinse the tongkol fish thoroughly under cold water. Cut the fish’s head in half, leaving the rest of the fish intact.
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Cook the Fish:
- In a large pot, bring enough water to a boil to submerge the fish. Add the spice paste ingredients: garlic, turmeric, coriander seeds, bay leaf, and salt. Stir to combine.
- Carefully place the fish into the boiling water. Reduce the heat and let it simmer until the water reduces and the fish is cooked through. The cooking time may vary, but ensure the water reduces to just a small amount, leaving a concentrated flavor.
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Cool and Store:
- Once the fish is cooked and the water has mostly evaporated, remove the fish from the pot. Place the fish into an airtight container.
- Allow it to cool completely before sealing the container. For best results, store the tongkol in the freezer to preserve its flavor.
Notes:
- Pindang Tongkol can be enjoyed as a flavorful addition to various dishes or eaten directly. The preservation method enhances the taste and extends its shelf life, making it a convenient and tasty ingredient to have on hand.
Enjoy this traditional Indonesian recipe, and let it bring a touch of exotic flavor to your table!
