Pindang (fermented Fish Salad)

Pindang is a traditional fermented fish salad from Batak Cuisine, a cuisine native to the Batak people of North Sumatra, Indonesia. This dish is known for its unique combination of flavors and textures, making it a popular choice for special occasions and gatherings.

Pindang (fermented Fish Salad)

Ingredients

  • 500g fermented fish, sliced
  • 2 tomatoes, diced
  • 1 onion, thinly sliced
  • 2 red chilies, chopped
  • 1/4 cup lime juice
  • 1/4 cup chopped cilantro
  • Salt to taste

Instructions

  1. In a large bowl, combine the fermented fish, tomatoes, onion, and red chilies.
  2. Add the lime juice and mix well.
  3. Garnish with chopped cilantro and season with salt to taste.
  4. Refrigerate for at least 1 hour before serving to allow the flavors to meld together.

Cooking & Preparation

Preparation time:
30 minutes
Cooking time:
0 minutes
Total time:
30 minutes
Cooking method
No cooking required

Nutritional facts per 1 serving

Calories
150 per serving
Protein
20g
Fat
5g
Carbohydrates
8g

Supplies

Large bowl Serving platter

Tools

Knife Cutting board Mixing spoon

Serving suggestions

Serve the Pindang salad as a refreshing appetizer or as a side dish to complement a main course.

Tips & tricks

For a spicier kick, add more red chilies according to your preference.

Cost

$10