Pindang Salmon - Salmon in Spicy and Sour Soup
- 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)
- 1 bunch of Thai basil leaves (Indonesian: daun kemangi)
- 1 bunch of scallions (Indonesian: daun bawang), thinly sliced
- 1-2 limes, cut into wedges
- In a mixing bowl, marinate salmon pieces with juice of 1 lime and 1 teaspoon salt. Set aside for 15 minutes. Washed and drained.
- 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.
- 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.
- Serve the soup hot with Thai basil leaves, thinly sliced scallions, and lime wedges.
- (*) Can be substituted with 1 tablespoon fish sauce.
Another great recipe by https://dailycookingquest.com.