Pindang Ikan Pedas (spicy Fish Stew)
Pindang Ikan Pedas is a traditional spicy fish stew from Madurese cuisine, known for its bold flavors and rich spices. This dish is perfect for those who enjoy a bit of heat in their meals.
Ingredients
- 500g fish fillets, cut into chunks
- 3 tomatoes, chopped
- 4 shallots, thinly sliced
- 4 cloves garlic, minced
- 2 red chilies, sliced
- 2 lemongrass stalks, bruised
- 3 kaffir lime leaves
- 1 tsp tamarind paste
- 1 tsp palm sugar
- 2 cups water
- Salt to taste
Instructions
- In a large pot, sauté the shallots and garlic until fragrant.
- Add the tomatoes, red chilies, lemongrass, and kaffir lime leaves. Cook until the tomatoes are soft.
- Add the tamarind paste, palm sugar, and water. Bring to a boil.
- Gently add the fish fillets to the pot and simmer for 15-20 minutes, or until the fish is cooked through.
- Season with salt to taste.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 25g
- Carbohydrates
- 15g
- Fat
- 12g
Supplies
Large pot Knife Cutting board Wooden spoon
Tools
Stove
Serving suggestions
Serve the Pindang Ikan Pedas hot with steamed rice and a side of fresh vegetables.
Tips & tricks
For an extra kick, you can add more red chilies or a dash of chili flakes to the stew.
Cost
$15