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Main course · Indonesian

Pindang Ikan (Palembang Sour and Spicy Fish Stew)

35 min Serves 4 ~270 kcal/serving ~£9.00 (£2.25/serving) Dairy-freeGluten-freePescatarian

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Ingredients

  • 600 g sea bass fillets
  • 2 tbsp tamarind paste
  • 5 dried red chillies
  • 5 shallots
  • 3 garlic cloves
  • 2 tomatoes, roughly chopped
  • 1 lemongrass stalk, bruised
  • 2 tbsp vegetable oil

Nutrition (per serving)

Calories
270 kcal
Protein
29.5 g
Carbohydrate
12.6 g
of which sugars
7 g
Fat
10.9 g
of which saturates
1.5 g
Fibre
2.7 g
Salt
0.29 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Blend the dried red chillies, shallots and garlic to a paste.

  2. 2

    Heat the vegetable oil in a large pan and fry the paste with the lemongrass for 5-6 minutes until fragrant.

  3. 3

    Stir in the tomatoes and tamarind paste with 300ml water and simmer for 10 minutes.

  4. 4

    Add the sea bass fillets and simmer for 6-7 minutes until the fish flakes easily and is cooked through.

  5. 5

    Season with a little salt and serve with steamed rice.

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