Pindang Salmon - Salmon in Spicy and Sour Soup

5.0 from 7 reviews

Author: Anita Jacobson

Categories: Soup

Cuisines: Indonesian

Ingredients: Seafood

Prep Time: 15 mins

Cook Time: 30 mins

Total Time: 45 mins

Serves: 8

Ingredients

• 800 gram salmon fillet, cut into 8 pieces
• juice of 1 lime
• 1 teaspoon salt
• 8 cups (2 liter) water
• 50 gram shallot, thinly sliced
• 4 cloves garlic, minced
• 1 inch ginger, thinly sliced
• 2 inch galangal, thinly sliced
• 5-15 bird eye chilies (Indonesian: cabe rawit)
• 3 lemongrass (Indonesian: sereh), bruised and knotted
• 2 Indonesian bay leaves (Indonesian: daun salam)
• tamarind juice (1 teaspoon tamarind + 1 tablespoon water, mixed and strained)
• 1/2 teaspoon toasted shrimp paste (Indonesian: terasi bakar) (*)
• 1/2 teaspoon turmeric powder (Indonesian: bubuk kunyit)
• 4 tomatoes, cut into cubes
• 400 gram pineapple flesh, cut into chunks
• 1 tablespoon salt
• 1/2 tablespoon sugar
• 1 tablespoon Indonesian sweet soy sauce (Indonesian: kecap manis)
• Garnish
• 1 bunch of Thai basil leaves (Indonesian: daun kemangi)
• 1 bunch of scallions (Indonesian: daun bawang), thinly sliced
• 1-2 limes, cut into wedges

Instructions

1. In a mixing bowl, marinate salmon pieces with juice of 1 lime and 1 teaspoon salt. Set aside for 15 minutes. Washed and drained.
2. Bring water to a boil in a soup pot. Add shallot, garlic, ginger, galangal, chilies, lemongrass, Indonesian bay leaves, tamarind juice, shrimp paste, and turmeric powder. Cover the lid, simmer for 15 minutes.
3. Add salmon, tomato cubes, and pineapple chunks. Season with salt, sugar, and sweet soy sauce. Return to a boil. Turn the heat off once the fish is fully cooked. Adjust seasoning (salt/sugar/sweet soy sauce) as needed.
4. Serve the soup hot with Thai basil leaves, thinly sliced scallions, and lime wedges.

Notes

• (*) Can be substituted with 1 tablespoon fish sauce.