Pindang Tongkol Cabe Hijau
Ingredients
- 2 whole Pindang Tongkol fish (approximately 400 grams), cleaned and cut in half
- 2 kaffir lime leaves
- 1 tablespoon lemon juice
For the Spice Blend:
- 200 grams green chilies
- 5 small red chilies
- 4 shallots
- 1 clove garlic
- Salt to taste
- Sugar to taste
- Powdered broth to taste
- A splash of water
Preparation Steps
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Fry the Fish: Begin by frying the Pindang Tongkol fish until cooked through. Once done, set aside to allow the fish to cool slightly.
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Blend the Spices: In a blender, combine the green chilies, small red chilies, shallots, and garlic. Add the lemon juice and blend until you achieve a coarse texture.
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Sauté the Spice Mixture: In a pan, heat a little oil and add the blended spice mixture along with the kaffir lime leaves. Sauté until fragrant, allowing the spices to release their aroma.
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Season the Mixture: Add a pinch of powdered broth, salt, and sugar to the sautéed spices. Stir well to incorporate the seasonings, then gradually add a splash of water to create a balanced consistency.
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Combine with Fish: Gently place the fried fish into the pan, ensuring the spice mixture envelops the fish. Cook for a few minutes until the flavors meld together and the fish absorbs the seasoning.
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Serve: Once the fish is thoroughly cooked and the spices have infused, remove from heat and serve hot. Enjoy your delightful Pindang Tongkol Cabe Hijau as a perfect dish for any meal!
Tips for Serving
This dish pairs beautifully with steamed rice and a side of fresh vegetables, creating a harmonious blend of flavors that will leave your guests asking for seconds. Enjoy this traditional Indonesian dish that showcases the vibrant taste of Pindang Tongkol!
