Pindang Ikan Nila: A Delicious Indonesian Fish Stew
Indulge in the savory flavors of Pindang Ikan Nila, a traditional Indonesian dish that showcases the fresh and succulent Nile tilapia. This aromatic fish stew, infused with a blend of spices and herbs, is perfect for a comforting meal that will transport your taste buds to the heart of Indonesia. Whether you’re hosting a family gathering or simply looking for a delightful dinner, this recipe is sure to impress.
Ingredients
| Ingredient | Quantity |
|---|---|
| Fresh Nile tilapia | 2 fish |
| Shallots | 9 pieces |
| Garlic | 1 bulb |
| Large red chili peppers | 2 pieces |
| Chili peppers (to taste) | 15 pieces |
| Coriander | A pinch |
| Turmeric | A little |
| Galangal | A little |
| Ginger | A little |
| Candlenuts | 2 pieces |
| Tamarillo (or tamarind) | To taste |
| Lemongrass | 1 stalk |
| Salam leaves (Indonesian bay leaf) | 1 piece |
| Kaffir lime leaves | 2 pieces |
| Basil leaves | A handful |
| Spring onions | To taste |
| Salt | To taste |
| Flavor enhancer (optional) | To taste |
Instructions
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Prepare the Fish: Begin by thoroughly cleaning the fresh Nile tilapia, removing any scales and entrails, and cutting the fish into serving pieces according to your preference.
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Make the Spice Paste: In a blender or food processor, combine the shallots, garlic, red chili peppers, and the additional chili peppers. Add the coriander, turmeric, galangal, ginger, and candlenuts. Blend until you achieve a smooth paste.
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Sauté the Spices: In a large pot, heat a splash of oil over medium heat. Once hot, add the spice paste and sauté until fragrant, approximately 5 minutes.
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Add Aromatics: To the sautéed spices, add the bruised lemongrass, salam leaves, kaffir lime leaves, and tamarind (if using). Stir and allow the spices to release their aroma, about 3-4 minutes.
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Simmer the Broth: Pour in enough water to create a broth, then season with salt and flavor enhancer to your taste. Bring the mixture to a boil.
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Cook the Fish: Gently place the pieces of Nile tilapia into the boiling broth. Reduce the heat and simmer until the fish is cooked through and the broth has reduced slightly, about 15-20 minutes.
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Finish with Fresh Herbs: Once the fish is cooked, add the basil leaves and garnish with sliced spring onions. Allow to simmer for an additional 2-3 minutes.
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Serve Hot: Your Pindang Ikan Nila is now ready to be served! Enjoy this delightful dish while it’s hot, accompanied by steamed rice or your favorite side dishes.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 250 kcal |
| Protein | 25g |
| Total Fat | 10g |
| Carbohydrates | 15g |
| Fiber | 3g |
| Sodium | 300mg |
Cooking Tips
- Adjust the number of chilies according to your heat preference; more chilies will result in a spicier dish.
- This recipe allows for substitutions; if you can’t find certain ingredients, feel free to adapt based on what’s available in your pantry.
- For added richness, consider incorporating coconut milk towards the end of the cooking process.
Dive into this culinary adventure with Pindang Ikan Nila and savor the delightful blend of spices that characterize Indonesian cuisine. Happy cooking, and enjoy your meal! 🌟
