Pindang (fermented Fish With Torch Ginger)
Pindang is a traditional Batak dish that features fermented fish cooked with torch ginger, resulting in a flavorful and aromatic dish.
Ingredients
- 500g fermented fish
- 5-6 torch ginger buds, sliced
- 4 cups water
- 4 shallots, sliced
- 3 cloves garlic, minced
- 2 red chilies, sliced
- 2 tomatoes, chopped
- 2 tablespoons tamarind paste
- Salt to taste
Instructions
- Rinse the fermented fish to remove excess salt, then drain and set aside.
- In a pot, bring water to a boil and add the fermented fish, torch ginger, shallots, garlic, and red chilies.
- Simmer for 30 minutes, then add the tomatoes, tamarind paste, and salt. Continue cooking for another 30 minutes.
- Adjust the seasoning to taste and serve hot with steamed rice.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 10g
- Protein
- 20g
- Fat
- 15g
Supplies
Cooking pot Knife Cutting board Wooden spoon
Tools
Stove
Serving suggestions
Serve the Pindang with a side of steamed rice and a fresh salad for a complete meal.
Tips & tricks
For a spicier kick, add more red chilies to the dish. Adjust according to your preference for heat.
Cost
$15