Pindang Ikan Mujair: A Flavorful Indonesian Fish Dish
Pindang Ikan Mujair is a delightful Indonesian recipe that brings together the rich flavors of spices and fresh ingredients, transforming the humble tilapia (ikan mujair) into a delectable dish perfect for any meal. This recipe, with its aromatic blend of herbs and spices, is sure to become a favorite in your culinary repertoire.
Ingredients
| Ingredient | Quantity |
|---|---|
| Ikan mujair (tilapia) | 1 whole, cleaned and cut as desired |
| Cooking oil | To taste |
| Water | To taste |
| Salt | To taste |
| Sugar | To taste |
| Sweet soy sauce | 2-3 tablespoons (adjust as needed) |
| Tomato | 1, sliced |
| Basil leaves | To taste |
For the Spice Paste:
| Spice | Quantity |
|---|---|
| Red shallots | 4 cloves |
| Garlic | 3 cloves |
| Galangal (crushed) | ½ finger-sized piece |
| Ginger (crushed) | ¼ finger-sized piece |
| Turmeric (crushed) | ½ finger-sized piece |
| Lemongrass (crushed) | 1 stalk |
| Red curly chilies | 4 pieces |
| Bird’s eye chilies | 7 pieces |
| Bay leaves | 3-4 leaves |
Nutritional Information
While specific nutritional values can vary based on portion sizes and cooking methods, this dish is generally rich in protein from the fish, complemented by vitamins and minerals from the herbs and spices.
Instructions
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Prepare the Fish: Begin by thoroughly cleaning the ikan mujair. Once cleaned, cut the fish into your desired pieces and marinate with a squeeze of lime juice and a sprinkle of salt. This step will enhance the fish’s flavor and remove any fishy odor.
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Fry the Fish: Heat a sufficient amount of cooking oil in a frying pan over medium heat. Once the oil is hot, carefully add the marinated fish pieces and fry until they are golden brown on both sides. Once cooked, remove the fish and set it aside on a paper towel to drain any excess oil.
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Prepare the Spice Paste: In the same pan, using the remaining oil, add the sliced red shallots and garlic, sautéing until they are fragrant and slightly translucent. Then, incorporate the crushed galangal, ginger, turmeric, and lemongrass, continuing to sauté for a few more minutes to release their essential oils.
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Create the Broth: Pour in the water, and add the bay leaves and sliced tomato to the pan. Season this mixture with salt, sugar, and sweet soy sauce, adjusting to taste. Allow the broth to simmer, infusing the flavors together.
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Combine Fish with Broth: Gently place the fried fish into the simmering broth, allowing it to absorb the rich flavors. Taste the broth and adjust the seasoning if necessary.
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Final Touches: Once the liquid has reduced slightly and reached your desired consistency, stir in the fresh basil leaves. Allow them to wilt slightly before removing the pan from heat.
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Serve: Transfer the Pindang Ikan Mujair to a serving platter, ensuring to include the aromatic broth. This dish pairs wonderfully with steamed rice, allowing you to soak up the delightful flavors.
Pindang Ikan Mujair not only showcases the beauty of Indonesian cuisine but also highlights the joy of cooking with fresh, vibrant ingredients. Enjoy this flavorful dish with family and friends for a true taste of home!
