Pindang Kuning with fish
This dish is beautifully yellow. I love tumeric. It adds flavor and lots of color. In my pindang kuning I use pangas catfish and cod. Ginger and jeruk purut are a delicious combination in this tender, fish soup like dish. Just add some white pandan rice to your pindang kuning and you’re done.
Pindang Kuning of Fish translated #220 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 ulek
- 1 teaspoon galangal
- 1 teaspoon ground ginger
- 1 teaspoon turmeric
- a bit of asem the size of a walnut (tamarind)
- 2 salam leaves (Asian bay leaves)
- 1 jeruk purut leaf (lemon lime 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 ;-)!
I learn for wikipedia that:
Pindang refers to a cooking method in the Malay and Indonesian languages of boiling ingredients in brine or acidic solutions. Usually employed to cook fish or egg, the technique is native to Java and Sumatra. The term also could refer to a specific sour and spicy fish soup which employs seasonings like tamarind. Pindang has food preservation properties, which extends the shelf life of fish products.