Pindang Ikan Mas: A Flavorful Indonesian Delight

Indulge in the rich and aromatic flavors of Pindang Ikan Mas, a traditional Indonesian fish dish that beautifully marries fresh ingredients with fragrant spices. This recipe not only highlights the tender meat of carp but also brings a medley of vibrant vegetables and herbs, making it a perfect centerpiece for any meal. Let’s dive into the culinary journey of creating this delightful dish!

Ingredients

Spice Paste (Bumbu Halus)

• 4 large red chilies (Cabe merah besar)
• 1 thumb-sized piece of turmeric (Kunyit)
• 5 shallots (Bawang merah)
• 4 cloves of garlic (Bawang putih)
• 1 thumb-sized piece of ginger (Jahe)
• 1 thumb-sized piece of galangal (Lengkuas)
• Salt (Garam) to taste
• Black pepper (Lada) to taste

Additional Ingredients

• 4 whole carp (Ikan mas), cleaned and gutted
• 2 bay leaves (Daun salam)
• 2 kaffir lime leaves (Daun jeruk)
• 1 stalk of lemongrass (Sereh), bruised
• 5 whole bird’s eye chilies (Cabe rawit merah utuh)
• A handful of sweet basil leaves (Daun kemangi)
• 1 green tomato, thinly sliced (Tomat hijau iris tipis)
• 400 ml coconut milk (Santan)
• 200 ml water (Air)
• 200 g green beans, cut in half (Buncis potong jadi 2)

Instructions

1. Prepare the Spice Paste: In a blender or mortar and pestle, combine the red chilies, turmeric, shallots, garlic, ginger, galangal, salt, and black pepper. Blend or grind until you achieve a smooth paste, releasing the fragrant aromas that will form the foundation of your dish.

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2. Sauté the Spice Mixture: In a large pot, heat a little oil over medium heat. Add the spice paste and sauté until it becomes aromatic, infusing the oil with vibrant flavors. This step is crucial as it sets the tone for the entire dish.

3. Add the Aromatics: Toss in the bay leaves, kaffir lime leaves, and bruised lemongrass, allowing them to release their essential oils into the mixture. This will add depth and a wonderful fragrance to your cooking base.

4. Incorporate the Liquids: Pour in the coconut milk and add the water. Stir well and bring the mixture to a gentle boil. This creamy broth will envelop the fish, ensuring every bite is rich and satisfying.

5. Cook the Fish: Gently place the cleaned carp into the pot, ensuring they are submerged in the fragrant broth. Allow the fish to cook until fully cooked through, which usually takes about 10-15 minutes depending on the size of the fish.

6. Add the Final Touches: Once the fish is nearly done, introduce the green tomato slices, whole bird’s eye chilies, sweet basil leaves, and green beans. Cook for an additional 5 minutes, allowing the vegetables to soften while maintaining their vibrant colors.

7. Serve and Enjoy: Once everything is cooked and well combined, turn off the heat. Serve your Pindang Ikan Mas hot, with steaming rice on the side to soak up the delightful broth. This dish is sure to impress with its bold flavors and stunning presentation.

Conclusion

Pindang Ikan Mas is more than just a meal; it’s a culinary experience that reflects the heart and soul of Indonesian cuisine. Whether enjoyed at a family gathering or as a comforting weeknight dinner, this dish brings warmth and joy to the table. Dive in and savor every bite of this delicious creation!