Spicy and Sour Carp (Pindang Ikan Mas Asam Pedas ala Momy)

Discover a delightful dish bursting with flavors that perfectly balances the spicy and sour notes of Indonesian cuisine. This recipe for Pindang Ikan Mas Asam Pedas, inspired by my beloved mom, brings together fresh ingredients to create a comforting meal that will make your family and friends crave more. With its fragrant spices and tender carp, this dish is perfect for special occasions or a delightful weeknight dinner.

Ingredients

Instructions

1. Prepare the Carp: Start by thoroughly washing the carp under cold water. Once clean, soak the fish in lime juice for about 15-20 minutes to enhance its flavor and remove any fishy odor. After soaking, set the fish aside.

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2. Make the Spice Paste: In a mortar and pestle, or using a food processor, combine the shallots, garlic, red chili peppers, ginger, turmeric, and candlenuts. Grind or blend until the mixture becomes a smooth paste.

3. Sauté the Spices: In a large pan, heat a little oil over medium heat. Add the spice paste and sauté until fragrant and slightly golden, which should take about 5-7 minutes.

4. Add Aromatics: Once the spices are cooked, add the lemongrass, bay leaves, galangal, and kaffir lime leaves to the pan. Stir to incorporate all the ingredients, allowing the flavors to meld for an additional 2-3 minutes.

5. Create the Broth: Pour in enough water to cover the spices and bring the mixture to a boil. Once boiling, reduce the heat and add the tamarind, salt, and a pinch of sugar to taste. Adjust the seasoning based on your preference.

6. Cook the Fish: Gently place the marinated carp into the broth, taking care not to stir too vigorously to prevent breaking the fish apart. Allow the fish to cook for about 15-20 minutes or until it’s cooked through and has absorbed the aromatic flavors.

7. Add Fresh Ingredients: Just before serving, add the large diced tomato and cook for an additional 5 minutes. This adds freshness and a lovely texture to the dish.

8. Garnish and Serve: Once the fish is cooked, remove from heat. Garnish with finely sliced green onions for a pop of color and additional flavor. Serve the Pindang Ikan Mas Asam Pedas warm, accompanied by steamed rice and your favorite vegetable side dishes.

Nutritional Information

Cooking Tips

• Fish Selection: While carp is traditional, you can substitute with other firm white fish like snapper or tilapia if preferred.
• Adjusting Spice Levels: Feel free to adjust the amount of red chili peppers to suit your spice tolerance. For a milder version, reduce the quantity or remove the seeds.
• Serving Suggestions: This dish pairs wonderfully with a side of steamed jasmine rice or a light salad to balance the heat and acidity.

Embrace the vibrant flavors of Indonesia with this exquisite Pindang Ikan Mas Asam Pedas, and make it a staple in your culinary repertoire, much like my mom did for our family. Enjoy your cooking adventure!