Pindang Bandeng: A Flavorful Indonesian Mackerel Dish
Pindang Bandeng is a traditional Indonesian dish featuring grilled mackerel, marinated with an aromatic blend of spices that result in a unique and savory flavor profile. This dish is a harmonious combination of fresh fish and spices, making it a delightful culinary experience perfect for family meals or special gatherings. Below is a detailed recipe to guide you through the preparation of this flavorful dish, complete with ingredients, nutritional information, and step-by-step instructions.
Ingredients
| Ingredient | Quantity |
|---|---|
| Fresh mackerel (bandeng) | 1 whole fish, cleaned and cut into pieces |
| Spices | |
| Large red chilies | 2 pieces |
| Red bird’s eye chilies (cabe rawit) | 10 pieces |
| Shallots (bawang merah) | 8 pieces |
| Garlic (bawang putih) | 6 cloves |
| Ginger (jahe) | 1 small piece |
| Turmeric (kunyit) | 1 small piece |
| Lemongrass (sereh) | 1 stalk, bruised |
| Other Ingredients | |
| Tamarind water (air asam jawa) | To taste |
| Salt (garam) | To taste |
| Sugar (gula) | To taste |
| Powdered broth (kaldu bubuk) | To taste |
| Soy sauce (kecap) | To taste |
| Water (air) | As needed |
Nutritional Information (per serving, approximate)
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Protein | 25 g |
| Total Fat | 10 g |
| Saturated Fat | 2 g |
| Carbohydrates | 15 g |
| Fiber | 3 g |
| Sugars | 2 g |
| Sodium | 500 mg |
Instructions
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Prepare the Spices: Begin by roasting all the spices except for the lemongrass. Use a dry skillet over medium heat to lightly char the large red chilies, bird’s eye chilies, shallots, garlic, ginger, and turmeric until fragrant and slightly softened. This step enhances the flavors of the spices and will provide a deeper taste to the dish.
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Create the Broth: In a pot, bring water to a boil. Once boiling, add the roasted spices along with the bruised lemongrass. Stir in the soy sauce and continue to boil for a few minutes until the broth becomes fragrant.
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Add the Fish: Gently place the prepared mackerel pieces into the pot. Season with salt, sugar, and powdered broth according to your taste. Pour in tamarind water, adjusting the amount based on your preference for acidity. Allow the mixture to cook for approximately 20 minutes or until the fish is cooked through and the flavors meld.
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Reduce the Sauce: As the dish simmers, monitor the sauce and let it reduce until the broth thickens and coats the fish. This reduction process is crucial as it concentrates the flavors of the spices and the fish.
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Taste and Adjust: Before serving, taste the sauce and adjust the seasoning if necessary, adding more salt, sugar, or tamarind water as desired to achieve a balance of flavors.
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Serve: Once the sauce has reached your desired consistency and the fish is fully cooked, remove the pot from the heat. Transfer the Pindang Bandeng to a serving dish, and garnish with fresh herbs or sliced chilies if desired. Serve warm with steamed rice for a complete meal.
Tips for Enjoying Pindang Bandeng
- Accompaniments: Pair this dish with steamed jasmine rice and a side of fresh vegetable salad for a balanced meal.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to two days. Reheat gently to preserve the flavor and texture of the fish.
Pindang Bandeng is not just a dish; it is a representation of Indonesian culinary traditions, showcasing the country’s rich flavors and techniques. Enjoy crafting this dish at home, and share the experience with your loved ones!
