220 Piendang Koening with fish
This dish is beautifully yellow. I love tumeric. It adds flavor and lots of color. In my Piendang Koening I use pangas catfish and cod. Ginger and djeroek poeroet are a delicious combination in this tender, fish soup like dish. Just need some white pandan rice to with your piendang koening.
Piendang Koening of Fish translated from Beb Vuyk’s Groot Indonesisch Kookboek, page 203.
1 kg haddock, cod, mackerel or mullet
2 cups water
3 tablespoons chopped onions
2 chopped cloves of garlic
1 teaspoon sambal oelek
1 teaspoon galangal
1 teaspoon ground ginger
1 teaspoon turmeric
a bit of asem the size of a walnut
2 salam leaves
1 djeroek poeroet leaf
Clean the fish and cut her in pieces. Rub onions, garlic, chilli, galangal, ginger, turmeric and salt to a paste. Bring water to the boil with the mixture of herbs and leaves. Add the fish and let it simmer for about fifteen minutes.
You do not have to fry the onions, garlic and herbs. Just stir everything into the water bring it to a boil. The fish needs 15 minutes, not much more. Plates on the table and makan ;-).