Cherry & Dennis Helper Habitat
Indonesian Pindang Serani Fish Soup
印尼 Jepara 酸香魚湯
Recipe overview
Jepara pindang serani simmers fish with turmeric, lemongrass, tamarind and tomato for a light sour-aromatic broth.
01
Ingredients
Main ingredients
- 600 g snapper steaks
- 5 shallots
- 3 cloves garlic
- 15 g ginger
- 10 g fresh turmeric
- 1 stalk lemongrass
- 2 kaffir lime leaves
- 2 tomatoes
- 1 red chili
- 1 scallion
- 1 tbsp lime juice
- 15 g tamarind paste
- 60 ml for tamarind warm water
- 750 ml for broth water
- 1 tbsp cooking oil
Broth seasoning
- 1 tsp, divided salt
- 1 tsp sugar
02
Tools
- knife and boards
- marinating bowl
- soup pot with lid
- measuring jug
- ladle
- tongs
- food thermometer
- soup bowls
03
Steps
Step 1
Check fish pieces
Prepare about 600 g snapper steaks; check for stray scales and gill fragments. Keep raw-fish tools separate from serving tools.
Step 2
Briefly marinate
Toss fish with 1 tbsp lime juice and 1/4 tsp salt; refrigerate about 10 minutes.
Step 3
Chop shallots and garlic
Finely chop 5 shallots and 3 garlic cloves.
Step 4
Chop ginger and turmeric
Peel and finely chop 15 g ginger and 10 g fresh turmeric; turmeric stains.
Step 5
Bruise lemongrass
Lightly bruise the white base of 1 lemongrass stalk; prepare 2 kaffir lime leaves.
Step 6
Cut tomato and greens
Cut 2 tomatoes into wedges; thinly slice 1 red chili and 1 scallion.
Step 7
Heat oil
Heat a soup pot over medium heat and add 1 tbsp cooking oil.
Step 8
Sauté aromatics
Cook shallots, garlic, ginger and turmeric about 3 minutes until fragrant without burning.
Step 9
Add water and herbs
Add 750 ml water, lemongrass and lime leaves; bring to a boil, then simmer about 5 minutes.
Step 10
Add tamarind
Mix 15 g tamarind paste with 60 ml warm water and strain into broth; add remaining 3/4 tsp salt and 1 tsp sugar, then taste.
Step 11
Cook fish through
Add fish and simmer gently about 8–10 minutes; thickest centre must reach 75°C, with opaque flesh that flakes easily. Cook longer if needed.
Step 12
Finish and serve
Add tomato, chili and scallion and cook about 2 minutes more; serve with a clean ladle and watch for fish bones.
Common mistakes
- Serving undercooked fish is unsafe; hard boiling or frequent turning breaks the steaks.
Tips
Cook fish until thickest centre reaches 75°C, or at least opaque and easily flaked; watch for bones when serving. Contains fish.
