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.
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
- In a large bowl, combine the fermented fish, tomatoes, onion, and red chilies.
- Add the lime juice and mix well.
- Garnish with chopped cilantro and season with salt to taste.
- 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