Savor the Simplicity: Indonesian Spicy Red Tilapia with Lemon Basil

Nila Masak Kemangi ala JOSHE (Pindang Nila)

Discover the delightful flavors of Nila Masak Kemangi ala JOSHE, a traditional Indonesian dish that brings together the tender flesh of red tilapia with aromatic herbs and spices. This recipe is not only simple to prepare but also delivers a satisfying, fresh taste in under 30 minutes. Perfect for a comforting meal, this version of pindang nila is slightly clear and bursting with vibrant flavors from kemangi (lemon basil), fresh tomatoes, and a hint of chili.

Ingredients:

• 1 whole red tilapia (cut into 3 pieces)
• 1 handful of black fungus mushrooms (sliced)
• For the Spice Mix:
  • 1 clove garlic (finely chopped)
  • 2 shallots (thinly sliced)
  • 2 cm turmeric (pounded)
  • 1/2 candlenut (pounded)
  • 2 cm ginger (crushed)
  • 1 slice galangal
  • 1 bay leaf
  • 1 small stalk lemongrass
• For the Garnishes and Additions:
  • 1 handful of kemangi (lemon basil leaves)
  • 1 tomato (cut into quarters)
  • 1 stalk scallion (chopped)
  • 3 whole chili peppers (adjust to taste)
• 2 tablespoons cooking oil
• 500 ml water
• Salt and pepper to taste

Steps:

1. Preparation is Key:
   Begin by setting the mood for cooking—positive vibes only! Although traditionally the spices are pounded manually, this version simplifies the process while aiming for a clearer broth.

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2. Sauté the Aromatics:
   Heat the oil in a pot over medium heat. Add the sliced shallots and chopped garlic, and sauté until fragrant.

3. Incorporate the Spices:
   Stir in the pounded turmeric and candlenut, followed by the water. Allow the mixture to come to a gentle simmer.

4. Add the Herbs:
   Once the water is halfway to boiling, add the bay leaf, galangal, ginger, and lemongrass. Let it cook for a few minutes to infuse the flavors.

5. Cook the Fish:
   Gently place the tilapia pieces into the pot. Cook over medium heat until the fish is fully cooked and starts to flake easily.

6. Add Mushrooms and Seasonings:
   Incorporate the sliced black fungus mushrooms into the pot. Season with salt and pepper. Adjust to taste.

7. Finish with Fresh Ingredients:
   Add the kemangi leaves, chopped scallion, tomato quarters, and whole chili peppers. Allow the soup to simmer until the tomatoes are tender and the flavors meld together.

8. Taste and Serve:
   Taste the soup and adjust the seasoning if necessary. Once everything is perfectly seasoned and cooked, your Nila Masak Kemangi is ready to be served.

Enjoy this simple yet flavorful dish that captures the essence of Indonesian cuisine in every bite!