How to Make Ikan Pindang

Traditional Indonesian Boiled & Salted Fish

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📋 About This Recipe

Ikan Pindang is a traditional Indonesian dish featuring boiled and salted fish. It's known for its tender texture and savory flavor, with the unique characteristic of having soft, edible bones after the slow cooking process.

🛒 Ingredients

🐟 1 kg fresh mackerel or tuna

🧂 5 tbsp coarse sea salt

🍋 3 tbsp tamarind paste

🫚 4 slices of ginger

🌿 3 bay leaves

💧 1 liter water

🔪 Equipment Needed

🍲 Large pot

🔪 Knife

🥬 Cutting board

🔥 Stove

👩‍🍳 Cooking Steps

1. Prepare the Fish

   Arrange the cleaned and scaled fish neatly at the bottom of the large pot.

2. Add Ingredients

   Add all the other ingredients (salt, tamarind, ginger, and bay leaves) around and on top of the fish.

3. Add Water

   Pour water into the pot until the fish is completely submerged.

4. Boil and Simmer

   Place the pot on the stove and bring to a boil over high heat. Once boiling, immediately reduce to low heat and let it simmer gently for 2-3 hours. Do not stir aggressively as the fish will break apart.

5. Check and Cool

   After 2-3 hours, check if the fish is tender and the bones are soft. Turn off the heat and let it cool in the pot.

6. Store

   Once cool, transfer the pindang to a clean container. It can be stored in the refrigerator for up to one week.

💡 Chef's Tips

Slow simmering is key! If you boil it too hard, the fish will become mushy. Always ensure the fish is fully submerged to prevent spoilage.

Enjoy your homemade Ikan Pindang! 🐟✨