Pindang Bandeng: A Flavorful Indonesian Steamed Mackerel Dish
Ingredients
| Ingredient | Quantity |
|---|---|
| Bandeng (mackerel) | 1 fish, cut into 5 pieces |
| Galangal (lengkuas) | 1 piece, crushed |
| Lemongrass (sereh) | 1 piece, crushed |
| Kaffir lime leaves | 5 leaves, veins removed |
| Bay leaves (daun salam) | 3 leaves |
| Green tomatoes | 2 (adjust to taste) |
| Bird’s eye chilies (cabe rawit) | 5 (adjust to taste) |
| Shallots | 5 pieces, ground |
| Garlic | 3 cloves, ground |
| Ginger | 1 piece, ground |
| Turmeric | 1 piece (add more for color) |
| Candlenuts (kemiri) | 3 pieces, ground |
| Lime | 1, for marinating |
| Cooking oil | As needed |
| Salt | To taste |
| Sugar | To taste |
| White pepper | To taste |
Instructions
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Marinate the Fish: Start by marinating the bandeng fish with lime juice for about 15 minutes. After marinating, rinse the fish thoroughly to remove any excess lime.
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Prepare the Aromatic Base: In a pan, heat a sufficient amount of cooking oil over medium heat. Sauté the ground spices until fragrant, then add the crushed galangal, lemongrass, kaffir lime leaves, and bay leaves. Continue to sauté for a few more minutes.
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Simmer the Broth: Pour in enough water to create a flavorful broth, adjusting according to your preference. Allow the mixture to come to a boil.
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Cook the Fish: Once the broth is boiling, carefully add the marinated fish to the pan. Let it cook until the fish is fully cooked and tender.
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Add Tomatoes and Season: Incorporate the green tomatoes into the dish. Season with salt, sugar, and white pepper, tasting as you go to achieve the perfect balance.
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Adjust for Spice: If desired, separate a portion of the dish for children before adding the bird’s eye chilies for some heat.
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Serve: Plate the Pindang Bandeng hot, enjoying this delightful blend of spices and flavors. Serve with steamed rice for a complete meal.
This dish offers an ultimate journey into the heart of Indonesian cuisine, showcasing the rich and aromatic flavors that make it truly special. Enjoy!
