Pindang Ikan Mas (Indonesian-style Spicy Carp in Coconut Milk)
Pindang Ikan Mas is a traditional Indonesian dish that pairs the rich, bold flavors of coconut milk and fresh herbs with tender carp fish. With a medley of aromatic spices, the dish features a perfect balance of spicy, savory, and slightly tangy notes. This recipe captures the heart of Indonesian cuisine, blending essential ingredients to create an unforgettable dish that can be served with steamed rice.
Ingredients:
For the Spice Paste (Bumbu Halus):
| Ingredient | Quantity |
|---|---|
| Red chili (Cabe merah besar) | 5-6, seeds removed for less heat |
| Fresh turmeric (Kunyit) | 1 inch, peeled |
| Shallots (Bawang merah) | 5, peeled |
| Garlic (Bawang putih) | 4 cloves |
| Ginger (Jahe) | 1-inch piece, peeled |
| Galangal (Lengkuas) | 1-inch piece, peeled |
| Salt (Garam) | To taste |
| Black pepper (Lada) | To taste |
Other Ingredients:
| Ingredient | Quantity |
|---|---|
| Carp fish (Ikan Mas) | 4 whole, cleaned and gutted |
| Bay leaves (Daun salam) | 2-3 leaves |
| Kaffir lime leaves (Daun jeruk) | 3-4 leaves |
| Lemongrass (Sereh) | 1 stalk, bruised |
| Red chili (Cabe rawit merah) | 5-6, whole (optional for extra heat) |
| Basil leaves (Daun kemangi) | A handful |
| Green tomatoes (Tomat hijau) | 2, thinly sliced |
| Coconut milk (Santan) | 400 ml |
| Water (Air) | 300 ml |
| Green beans (Buncis) | 100g, cut in half |
Instructions:
-
Prepare the Spice Paste:
Start by blending the red chili, turmeric, shallots, garlic, ginger, and galangal into a smooth paste using a food processor or mortar and pestle. Season the paste with salt and black pepper to taste. This aromatic paste will serve as the base for your Pindang Ikan Mas. -
Sauté the Spice Paste:
In a large pan, heat some oil over medium heat and sauté the spice paste until fragrant and the oil starts to separate from the paste. The smell should be aromatic, with the spices blending beautifully. -
Add the Aromatics:
Next, toss in the bay leaves, kaffir lime leaves, and bruised lemongrass stalk. Stir for another minute until the herbs release their fragrances into the air. -
Simmer with Coconut Milk and Water:
Pour in the coconut milk and add the water. Stir everything well, then bring the mixture to a gentle boil. Let it simmer for about 5 minutes to allow the flavors to meld together. -
Cook the Fish:
Gently place the cleaned carp fish into the simmering coconut milk mixture. Cover the pan and let the fish cook for 15-20 minutes, or until the fish is tender and fully cooked through. Be careful not to overcook the fish, as this can cause it to break apart. -
Add the Vegetables and Final Seasoning:
After the fish has cooked, add the sliced green tomatoes, red chili (if you want extra heat), and the green beans. Continue to cook for another 5 minutes, allowing the vegetables to soften but still maintain some bite. -
Finish with Fresh Herbs:
Just before turning off the heat, stir in the fresh basil leaves (Daun Kemangi). The fresh herbs will provide a fragrant and slightly citrusy element to the dish. -
Serve:
Turn off the heat and let the Pindang Ikan Mas sit for a couple of minutes to allow the flavors to settle. Serve the dish hot with steamed jasmine rice or warm rice cakes (lontong), garnished with additional fresh herbs if desired.
Nutritional Information:
| Nutrient | Amount per serving (1 plate) |
|---|---|
| Calories | 290 kcal |
| Protein | 32g |
| Fat (Total) | 16g |
| Saturated Fat | 7g |
| Carbohydrates | 8g |
| Fiber | 2g |
| Sugars | 2g |
| Sodium | 520mg |
| Cholesterol | 80mg |
This recipe for Pindang Ikan Mas is a true delight for fans of spicy, rich, and hearty dishes. With the use of fresh, authentic ingredients and aromatic spices, this Indonesian dish offers both warmth and a burst of flavor in every bite. Enjoy it with family and friends for a satisfying meal that brings the authentic flavors of Indonesia straight to your table!
