I still remember, when I was small, my late grandmother loved to cook this dish at her home. I do remember it was always delicious and she never failed cooking this dish to it’s best. It’s healthy and ‘cravilicious’ The soup has to be equally sour and salty at the same time and the taste won’t good if tastes the other way around (inequally). If you like tomyam (not the thick creamy coconut based) I strongly believe that you will like this recipe. It’s very simple and easy to cook. Please find below the recipe and if you managed to try this recipe, please leave some comments here to let me know what do you think about it? Until then, have a great cooking and dining time.
Ikan Masak Pindang
2 medium fresh Mackerel Fish (cleaned and cut/fillet)
1 onion (1/4: thin sliced and 3/4 cuts to onion ring shape)
2 cloves garlic
1/2 inch or 2 cm ginger (thin sliced)
3 kaffir or lime leaves
1 lemongrass (optional: thin sliced)
Salt to taste
2 medium Asam keping and 1/2 green lime
1 soup bowl hot boiled water
Red Bird’s eyes chilies (Optional: Thin sliced or crushed)
1 serving spoon cooking oil
Heat up the oil in a pot
Stirfry the onion and garlic until about to crispy
Add in the ginger and lemongrass, stir well
Add in the hot boiled water, asam keping, squeezed lime juice, cuts onion ring and Mackerel fish
Add in the salt to taste (Make sure the sourness and saltiness are balanced to perfection)
Leave the fish to cook and taste the salt/sour once again before dish out.
Before serving this dish out normally Malays love to garnish it with thin sliced or crushed chilies but if you don’t prefer it, you can skip this.
Dish out and serve while it’s still hot and to be eaten with boiled Thai or Brasmati rice.