CNY Pindang
Ingredients
- 2 medium-sized milkfish
- 10 shallot cloves, roasted and smacked
- 5 garlic cloves, roasted and smacked
- 5 large red chilies, roasted and diagonally sliced
- 2 turmeric segments the size of a thumb, roasted and smacked
- 1 ginger segment the size of a thumb, roasted and smacked
- 1 galangal segment the size of a thumb, roasted and smacked
- 1 lime, extract the juice
- 1 tsp salt for coating the fish
- 7 whole bird’s eye chillies
- 3 bay leaves
- 2 lemongrass stalks, smacked
- Tamarind water: dissolve 1/2 tbsp tamarind and 2 tbsp water
- 5 tbsp sweet soy sauce
- 5 bilimbi, sliced
- Sugar and salt
- Water
Cooking Instructions
- Clean the fish and cut it into 4 pieces. Coat the fish with lime juice and salt, then set aside for 15 minutes.
- In a pot, bring water to a boil then add shallots, garlic, red chillies, bird’s eye chillies, bay leaves, lemongrass, turmeric, ginger, and galangal.
- Let it come to a boil and the spices release their fragrance, then add the fish. Add sweet soy sauce, salt, sugar, bilimbi, and tamarind juice. Stir well, do a taste test and simmer until the fish is cooked.
- Pindang Milkfish for Chinese New Year is ready to be enjoyed.
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