Pindang Tongkol Rica Rica: A Flavorful Indonesian Fish Dish
Ingredients:
- 2 medium-sized pindang tongkol fish
- 1 bunch of basil leaves (kemangi)
- 1 stalk of lemongrass (bruised)
- 1 thumb-sized piece of galangal (bruised)
- 2 bay leaves
- 3 kaffir lime leaves (thinly sliced)
- Water, salt, sugar, and powdered bouillon to taste
For the Spice Paste:
- 4 shallots
- 2 cloves of garlic
- 2 large red chilies
- 7 bird’s eye chilies (adjust to taste for spiciness)
- 1 small piece of ginger
- 2 candlenuts
- 1 tomato
Instructions:
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Prepare the Fish:
- Clean the pindang tongkol fish thoroughly and remove the bones. Fry the fish until golden brown and set aside.
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Make the Spice Paste:
- Blend the shallots, garlic, red chilies, bird’s eye chilies, ginger, candlenuts, and tomato into a smooth paste using a food processor or mortar and pestle.
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Cook the Aromatics:
- In a pan, heat a bit of oil over medium heat and sauté the spice paste until fragrant.
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Add Herbs and Seasonings:
- Add the bruised galangal, bay leaves, lemongrass, and sliced kaffir lime leaves to the pan. Stir well to combine.
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Combine with Fish:
- Gently place the fried fish into the pan, and add enough water to cover the fish partially. Season with salt, sugar, and powdered bouillon to taste.
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Simmer:
- Let the mixture simmer until the flavors meld and the sauce has slightly thickened. Adjust seasoning as needed.
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Add Basil:
- Just before serving, stir in the basil leaves and cook for a few more minutes until the basil is wilted.
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Serve:
- Transfer to a serving dish and enjoy this spicy, aromatic Indonesian fish dish with steamed rice.
Tips:
- Adjust the amount of bird’s eye chilies based on your preferred level of heat.
- For a richer flavor, you can use coconut milk instead of water for part of the liquid.
This Pindang Tongkol Rica Rica is a delightful representation of Indonesian cuisine, combining fragrant herbs and bold spices with tender fish for a dish that is both comforting and exciting.
