Tangy Indonesian Nile Tilapia Stew (Ikan Nila Kuah Pindang)

Ikan Nila Kuah Pindang: A Flavorful Indonesian Stew

Ingredients:

• 1/2 kg Nile tilapia fish
• Juice of 1 lime
• 3 shallots
• 2 cloves garlic
• 2 candlenuts
• 1 piece of turmeric (about 1-inch)
• 2 bay leaves
• 1 stalk lemongrass
• 10 red bird’s eye chilies
• 2 large green chilies
• 1-2 Indonesian starfruit (or substitute with tomatoes)

Instructions:

1. Prepare the Fish: Clean the Nile tilapia and rub it with lime juice and salt. Set aside to marinate.

2. Prepare the Spice Paste: Blend the candlenuts and turmeric until smooth.

3. Cook the Aromatics: In a large pot or pan, heat a little oil and sauté the shallots, garlic, and the blended spice paste along with the bay leaves and lemongrass until fragrant.

4. Add the Fish: Place the marinated fish into the pot and cook briefly, turning to ensure it’s coated with the spices.

5. Add the Chilies and Tomatoes: Add the whole bird’s eye chilies, sliced green chilies, and sliced tomatoes (or starfruit if using) to the pot. Pour in enough water to cover the fish.

6. Simmer: Bring the mixture to a boil, then reduce the heat and let it simmer until the fish is cooked through and the flavors meld together. Check the seasoning and adjust if needed.

7. Serve: Once the fish is tender and the broth is flavorful, your Ikan Nila Kuah Pindang is ready to be served. Enjoy this rich, tangy stew with steamed rice.

This Indonesian specialty offers a delightful balance of spice and sour notes, making it a comforting and aromatic dish perfect for any meal.