Pindang Serani Ikan Kembung
Ingredients
| Quantity | Ingredient |
|---|---|
| 500 gr | Ikan kembung, cut into 2 pieces |
| Spice Paste | |
| 1 piece | Kunyit (turmeric) |
| 1 piece | Jahe (ginger) |
| 1 piece | Lengkuas (galangal) |
| 6 cloves | Bawang merah (red shallots) |
| 3 cloves | Bawang putih (garlic) |
| 2 | Kemiri (candlenuts), roasted |
| To taste | Salt and sugar |
| Additional Spices | |
| To taste | Slices of cabe rawit (bird’s eye chili) |
| To taste | Asam jawa (tamarind) |
| 4 leaves | Daun jeruk (kaffir lime leaves) |
| 2 leaves | Daun salam (Indonesian bay leaves) |
| 1 stalk | Serai (lemongrass), bruised |
| 2 | Tomatoes, sliced |
| To taste | Water |
Instructions
- Prepare the Spice Paste: In a pan, sauté the spice paste ingredients (kunyit, jahe, lengkuas, bawang merah, bawang putih, and kemiri) until fragrant and golden.
- Add Additional Spices: Stir in the additional spices, including cabe rawit, asam jawa, daun jeruk, daun salam, and serai. Mix well to combine the flavors.
- Add Water: Pour in enough water to cover the fish pieces completely. Bring the mixture to a boil.
- Cook the Fish: Once boiling, gently add the ikan kembung pieces. Allow the fish to cook through, absorbing the aromatic flavors.
- Taste and Adjust: Check the seasoning, adjusting salt and sugar as necessary to achieve a perfect balance.
- Serve: Once cooked, serve hot with rice and enjoy the delightful tangy flavors of Pindang Serani!
This dish showcases the ultimate harmony of spices and fresh ingredients, making it a delightful addition to any meal!
