Pindang Baung: A Delightful Indonesian Fish Stew Recipe
Ingredients
- 2 whole Baung fish (approximately 1/2 kg), cut into 3 pieces each
- 3/4 pot (medium-sized) water
- Coarsely ground spice paste:
- 5-7 shallots
- 2 garlic cloves
- 3 curly red chilies
- 1/2 packet of ABC shrimp paste
- 2 tablespoons salt
- 1 tablespoon sugar
- 1 tablespoon soy sauce
- 1 piece of turmeric, finely ground (about 1/2 tablespoon)
- 1 piece of galangal, finely ground (about 1 tablespoon)
- Additional ingredients:
- 1 cm ginger, crushed
- 1 stalk lemongrass, crushed
- 1-2 tamarind pods
- 3 cherry tomatoes, sliced
- 1/8 pineapple, cut into pieces
- 10-20 whole bird’s eye chilies
- 1 bunch of basil leaves, picked
Instructions
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Prepare the Fish:
- Clean the Baung fish thoroughly, removing the gills and any blood. Rinse well and set aside.
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Prepare the Spice Paste:
- In a mortar and pestle or blender, coarsely grind together the shallots, garlic cloves, curly red chilies, and ABC shrimp paste to create the spice paste.
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Simmer the Stew:
- In a medium-sized pot, combine the water with the prepared spice paste. Bring to a boil.
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Cook the Stew:
- Once boiling, add the turmeric, galangal, ginger, lemongrass, and tamarind pods. Let it simmer until the aroma of the broth is released and the flavors meld together. Adjust seasoning with salt and sugar to taste.
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Add Vegetables and Fish:
- Add the cherry tomatoes, pineapple pieces, and whole bird’s eye chilies. Gently place the fish pieces into the pot. Cook until the fish is done and the flavors are well combined.
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Finish and Serve:
- Add the basil leaves just before serving, allowing them to wilt in the hot broth. Serve hot and enjoy this aromatic and flavorful Indonesian fish stew!
Pindang Baung is a traditional Indonesian dish known for its vibrant flavors and aromatic ingredients. Perfect for a comforting meal, this recipe highlights the rich and diverse culinary heritage of Indonesia.
