Indonesian Spicy Milkfish Soup (Pindang Kuah Ikan Bandeng)

Pindang Kuah Ikan Bandeng Recipe

Experience the vibrant flavors of Indonesian cuisine with this delightful Pindang Kuah Ikan Bandeng, a traditional fish soup made with bandeng (milkfish) and an aromatic blend of spices. This recipe is perfect for those who enjoy hearty, flavorful dishes that are rich in taste and brimming with the essence of Southeast Asian cooking.

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Ingredients:

• 1 large bandeng (milkfish), cut into 4 pieces
• Cooking oil for sautéing

For Marinating the Fish:

• 1 lime, juiced
• A pinch of salt

For the Spice Paste (Ulekan):

• 1 thumb-sized piece of turmeric
• 1/2 thumb-sized piece of ginger (a small amount)
• 6 red chili peppers (cabe madura)
• A small piece of dried tamarind (asam jawa), to taste
• 2 cloves of garlic
• 4 shallots

For Additional Spices (Geprek/Tambahan):

• Galangal (lengkuas), to taste
• 2 stalks of lemongrass (sereh)
• 3 kaffir lime leaves (daun jeruk)
• 1 piece of palm sugar (gula merah)
• A pinch of ground pepper (lada bubuk)
• 4 cups of water

For Slicing and Adding at the End:

• 3 tomatoes or belimbing wuluh (sour fruit)
• Chopped green onions (daun bawang)
• 2 large red chili peppers
• 1 large green chili pepper

Instructions:

1. Prepare the Fish:
   Begin by washing the bandeng thoroughly. Rub the fish pieces with lime juice and a pinch of salt, then let them marinate while you prepare the spices.

2. Make the Spice Paste:
   In a mortar and pestle, combine the turmeric, ginger, red chili peppers, dried tamarind, garlic, and shallots. Grind them into a smooth paste.

3. Sauté the Spices:
   Heat some cooking oil in a pan over medium heat. Add the ground spice paste to the pan and sauté until fragrant.

4. Add Additional Spices:
   Once the spice paste is aromatic, add the galangal, lemongrass, kaffir lime leaves, palm sugar, and ground pepper. Continue to sauté until the spices are well combined and aromatic.

5. Add Water:
   Pour 4 cups of water into the pan with the sautéed spices. Stir well and bring the mixture to a boil.

6. Cook the Fish:
   Add the marinated fish pieces to the boiling spice mixture. Cook until the fish is thoroughly done and tender, ensuring the flavors meld beautifully with the soup.

7. Season and Finish:
   Adjust the seasoning with a bit of masako (seasoning powder) and MSG (micin), if desired. Taste the broth and adjust the seasoning as needed. Once the flavors are balanced and the liquid has reduced slightly, turn off the heat.

8. Add Final Ingredients:
   Stir in the sliced tomatoes, chopped green onions, red chili peppers, and green chili pepper. Allow them to cook in the residual heat for a few minutes until slightly softened but still vibrant.

9. Serve:
   Ladle the Pindang Kuah Ikan Bandeng into bowls and serve hot. This dish pairs beautifully with steamed rice and is sure to bring a touch of Indonesian warmth to your table.

Enjoy your flavorful and aromatic Pindang Kuah Ikan Bandeng, a true celebration of Indonesian culinary traditions!