Title: Spicy Indonesian Grilled Carp (Pindang Ikan Mas)
Ingredients:
- 1 kg of carp (cleaned and cut into desired pieces)
- 1-2 tablespoons of Bango sweet soy sauce
- For the spice paste:
- 6 shallots
- 6 cloves of garlic
- 1.5 cm ginger
- 4 turmeric fingers (or 1 teaspoon of ground turmeric)
- 3 fresh bay leaves
- 2 stalks lemongrass
- 2 thumb-sized pieces of galangal
- 2 kaffir lime leaves
- Salt, sugar, and seasoning to taste
- Water as needed
Instructions:
-
Prepare the Spice Paste:
- Start by grinding the shallots, garlic, ginger, and turmeric (if using fresh turmeric). You can use a mortar and pestle or a food processor to achieve a fine paste.
-
Cook the Spice Paste:
- Bring a pot of water to a boil. Once boiling, add the spice paste along with the fresh bay leaves, lemongrass, galangal, and kaffir lime leaves. Cook until the spices become fragrant and are thoroughly cooked, about 10-15 minutes.
-
Season the Broth:
- Add salt, sugar, and seasoning according to your taste preferences. Stir in the sweet soy sauce and mix well. Taste the broth and adjust the seasoning as needed.
-
Add the Carp:
- Once the spice mixture is well-cooked and seasoned, carefully add the carp pieces into the pot. Let the fish simmer in the broth until it is tender and fully cooked, which should take around 15-20 minutes depending on the size of the fish pieces.
-
Serve:
- Once the fish is cooked through and the flavors have melded together, the dish is ready to be served. Enjoy this flavorful Indonesian dish with steamed rice or as part of a larger meal.
Tips:
- Adjust the amount of sweet soy sauce according to your preference for sweetness.
- If you prefer a thicker sauce, you can reduce the amount of water or let the broth simmer longer to concentrate the flavors.
Enjoy your delicious Pindang Ikan Mas! 🌟
