Pindang: Palembang Fish Soup
A Palembang specialty of fish cooked in a clear, sour-spicy broth with tamarind, turmeric, and tomatooes. The sourness preserves the fish and creates a refreshing soup.
📑 In This Guide
💡 Did You Know?
This authentic recipe has been passed down through generations, preserving the rich flavors of Indonesian cuisine.
🛒 Ingredients
- 500 g fish (mackerel or tilapia), cut into pieces
- 500 ml water
- 3 tomatoes, quartered
- 3 cm turmeric
- 2 cm galangal
- 2 lemongrass stalks
- Tamarind juice from 2 tbsp tamarind
- 5 shallots
- 3 garlic cloves
- 5 red chilies
- Salt and sugar
👨🍳 Instructions
- Boil water with turmeric, galangal, lemongrass, shallots, garlic, and chilies.
- Add fish pieces.
- Add tomatooes and tamarind juice.
- Simmer until fish is cooked through.
- Season with salt and sugar.
- Serve hot with steamed rice.
❓Frequently Asked Questions
What is Pindang: Palembang Fish Soup?
A Palembang specialty of fish cooked in a clear, sour-spicy broth with tamarind, turmeric, and tomatooes. The sourness preserves the fish and creates a refreshing soup.
Where does Pindang: Palembang Fish Soup come from?
Pindang: Palembang Fish Soup originates from Indonesia. It is a beloved traditional dish that has been passed down through generations of Indonesian cooks.
What makes Pindang: Palembang Fish Soup broth special?
The broth in Pindang: Palembang Fish Soup gets its distinctive flavor from 2 lemongrass stalks. The broth is typically simmered for hours to extract maximum flavor from the bones and spices.
Is Pindang: Palembang Fish Soup difficult to make?
Pindang: Palembang Fish Soup requires moderate cooking skills. While the steps are clear, some techniques need practice.
How can I adjust the spiciness of Pindang: Palembang Fish Soup?
The spiciness can be easily adjusted by modifying the amount of chili peppers. For milder versions, reduce or omit the bird's eye chilies (cabe rawit).
How do I store leftover Pindang: Palembang Fish Soup?
Store leftover Pindang: Palembang Fish Soup in an airtight container in the refrigerator for up to 4-5 days. The flavors actually improve overnight as the spices continue to meld.
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Recipe researched by the NusantaraEats Editorial Team
This recipe has been carefully researched, tested, and documented to preserve authentic Indonesian culinary traditions. Sources include traditional cookbooks, regional culinary experts, and cultural heritage references from Indonesia.