Pindang Ikan: The Tide's First Offering

Every family on Brani had someone who fished — off wooden boats, with handlines, sometimes even just barefoot by the mangroves. Pindang ikan, with its sour tamarind base and bursts of chili, was the dish that welcomed those fish home.

It was the island's most adaptable meal: any fish would do — reef fish, mackerel, even leftovers from a shared haul. The sourness preserved the catch just a little longer, the broth stretched to feed unexpected guests. It wasn't just dinner. It was a gesture of welcome, a statement: we have enough to share.

Prepare Fish

Clean and cut whole fish (seabass, snapper, or mackerel) into steaks

Sauté Aromatics

Cook shallots, garlic, turmeric, galangal, and lemongrass until fragrant

Simmer Broth

Add water, tamarind paste, shrimp paste, bay leaves, lime leaves, and sugar

Finish & Serve

Cook fish 10-15 minutes, adjust seasonings, garnish with coriander

Ingredients

• 1 whole fish, cleaned and cut into steaks or slices

• 1 thumb-sized piece of turmeric (or 1 tsp turmeric powder)

• 3 shallots, sliced

• 4 cloves garlic, sliced

• 1 inch galangal, sliced

• 1 stalk lemongrass, bruised

• 5 kaffir lime leaves

• 2 daun salam (Indonesian bay leaf) or regular bay leaves

• 2 bird's eye chilies, sliced (optional for heat)

• 2 tbsp tamarind paste

• 1 tsp shrimp paste (optional, toasted)

• 1 tbsp palm sugar or brown sugar

• Salt to taste

• 4 cups water

• Fresh coriander for garnish

Instructions

1. In a pot, sauté shallots, garlic, turmeric, galangal, and lemongrass until aromatic.

2. Add water, tamarind paste, shrimp paste, bay leaves, lime leaves, and sugar. Bring to a boil.

3. Add fish and simmer gently for 10–15 minutes until just cooked.

4. Taste and adjust salt, sourness, and sweetness.

5. Garnish with coriander. Serve hot with rice.