Refreshing Pindang Tongkol Soup (Pindang Tongkol Kuah Segar)
A comforting and aromatic dish that brings together the delightful flavors of tender fried tuna with a tangy and savory broth, Pindang Tongkol Kuah Segar is perfect for warm or cool evenings. This Indonesian recipe combines simple ingredients in a way that brings out rich and bold flavors, all while keeping the dish light and refreshing. The key to this recipe is in balancing the spices and allowing the broth to develop its unique flavors before adding the crispy fried fish.
Ingredients
| Ingredient | Amount |
|---|---|
| Pindang Tongkol (Salted Tuna) | 1/4 fish, cut into desired pieces |
| Garlic (Bawang Putih) | 3 cloves, finely sliced |
| Shallots (Bawang Merah) | 3 cloves, finely sliced |
| Large Onion (Bawang Bombai) | 1/2 large onion, thinly sliced |
| Green or Red Tomato (Tomat) | 1 medium, cut into wedges |
| Salt (Garam) | To taste |
| Sugar (Gula) | To taste |
| Water (Air) | As needed, depending on broth consistency |
Instructions
-
Prepare the Fish:
Begin by cutting the Pindang Tongkol (salted tuna) into pieces that fit your serving preference. Heat some oil in a frying pan and fry the tuna until golden brown, but not crispy-dry. Be sure to fry the fish gently to retain its tenderness. Once fried, set the fish aside. -
-
Prepare the Aromatics:
While the fish is frying, finely slice the shallots, garlic, onion, and tomato. These will form the aromatic base for the broth. -
Saute the Aromatics:
In the same pan, heat a little oil and sauté the garlic and shallots together until they become fragrant and slightly yellowed. Add in the sliced onion and continue sautéing, stirring occasionally until the onions are soft and translucent. -
Add the Broth Ingredients:
Once the onions have softened, pour in enough water to create the broth. Add the tomato wedges and stir well. Season with salt and sugar to taste, adjusting the seasoning based on your preference. Allow the broth to simmer for a few minutes until the tomatoes are soft and the flavors meld together. -
Simmer and Adjust the Broth:
Continue simmering until the broth reduces slightly. You can adjust the amount of water according to how much broth you want, as some prefer more liquid, while others prefer it more concentrated. -
Final Steps:
Once the broth is ready and fragrant, turn off the heat. Allow it to cool for a few minutes before adding the fried tuna pieces. Gently stir the fish into the broth, ensuring the flavors are well-distributed, but take care not to break the fish apart. Let the mixture sit for a few minutes so the flavors can continue to combine. -
Serve:
Once the dish has cooled slightly, transfer it to a serving plate. It’s now ready to enjoy as a delicious, fresh-tasting soup.
Notes:
- Why fry the fish separately? Frying the fish before adding it to the broth ensures that it remains tender and flavorful, without becoming too tough or chewy once the soup has cooled.
- Adjust the soup thickness: Feel free to adjust the amount of water to create a broth that suits your taste, whether it’s more liquid or more concentrated.
Serving Suggestions
This Pindang Tongkol Kuah Segar can be served with steamed rice for a comforting meal or enjoyed on its own as a light, savory soup. It pairs wonderfully with other Indonesian dishes and can be a refreshing starter for any main course.
Enjoy this simple and satisfying dish, perfect for family meals or special occasions!
