Pindang Baung
Ingredients:
- 2 Baung fish, cleaned (you can substitute with Patin or Snakehead fish)
- 2 stalks Lemongrass
- 1 thumb-sized piece Galangal
- 1 pinky-sized piece Ginger
- 2 Bay leaves
Ground Spices:
- Shallots
- Garlic
- 2 cm Turmeric
- 7 Red chilies
- Half a block Shrimp paste (ABC brand, split in half)
Garnish:
- Basil leaves
- Pineapple, diced
- Green onions
- Tomatoes
- Salt
- 2 tablespoons Sweet soy sauce
- 2 tablespoons Cooking oil
- 1.5 liters Water
Instructions:
- Heat the cooking oil in a pan, then sauté the ground spices until fragrant and the oil separates.
- Pour in the water (preferably hot water) and bring to a boil.
- Add the crushed lemongrass, galangal, ginger, and bay leaves.
- Season with salt and sweet soy sauce. Taste and adjust seasoning if needed.
- Let the mixture boil for a few moments until the spices are well-cooked.
- Add the tomatoes, pineapple, and fish. Cook until the fish is half-cooked.
- Add the green onions and basil leaves. Allow to boil for another 5 minutes until the fish is fully cooked.
- Turn off the heat and serve hot.
Serving Suggestions:
Pindang Baung is best enjoyed with a side of steamed rice, enhancing its rich and flavorful broth. The combination of sweet pineapple and aromatic herbs gives this dish a unique taste that is sure to be a hit at any meal. Enjoy this delicious Indonesian dish with family and friends for a warm and satisfying experience.
