Entree: Indonesia – Bali – Rujak Kuah Pindang (Balinese fruit-and-vegetable rujak served in a tangy fish-based broth)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 16 min

Total 41 min

Ingredients

- 1 lb (450 g) pindang fish (mackerel or tuna prepared as pindang) or firm mackerel/tuna whole, cleaned — approx. 1 fish (450 g)
- 6 cups (1.4 L) water for broth
- 3 tbsp (45 ml) tamarind paste diluted in 1/4 cup (60 ml) warm water
- 3 tbsp (45 ml) palm sugar, grated (substitute brown sugar if needed)
- 6–8 bird’s eye chilies, adjusted to taste
- 3 medium shallots, peeled
- 2 cloves garlic
- 1 tsp (5 g) shrimp paste (terasi), toasted
- 1/2 tsp (3 g) salt, plus more to taste
- 2 tbsp (30 ml) kecap manis (sweet soy sauce) or 1 tbsp (15 ml) if you prefer less sweet
- 1 tsp (5 ml) fish sauce (optional, to deepen umami)
- 1 cup (100 g) pineapple, cut into bite-size wedges
- 1 cup (120 g) green mango, peeled and sliced thinly
- 1 cup (120 g) jicama or young papaya, julienned
- 1 cup (120 g) cucumber, seeded and sliced
- 1 cup (120 g) bean sprouts, trimmed
- 4–6 fried tofu cubes, about 8 oz (225 g) total, optional
- 2 tbsp (30 g) roasted peanuts, coarsely crushed for garnish
- 2 tbsp (6 g) fried shallots for garnish
- 2 tbsp (30 ml) vegetable oil for sautéing the spice paste
- Lime wedges for serving

Instructions

1. Make the pindang broth: place the cleaned pindang fish in a pot with 6 cups (1.4 L) water. Bring to a gentle simmer and cook until the fish is just cooked through, about 8–10 minutes. Remove the fish, reserve the broth, and when cool enough to handle flake the fish, removing skin and bones; set the flaked fish aside.
2. Prepare the spice-sweet base: in a mortar and pestle or small food processor, grind bird’s eye chilies, shallots, garlic, and toasted shrimp paste to a coarse paste. Heat 2 tbsp (30 ml) oil in a small skillet, sauté the paste briefly until fragrant, then add palm sugar, tamarind water, and kecap manis. Stir until sugar dissolves and the mixture is saucy; remove from heat.
3. Combine broth and sauce: strain the reserved pindang broth into a clean pot and bring to a gentle simmer. Stir the prepared sauce into the hot broth, add flaked fish, fish sauce if using, and adjust salt and sweetness to balance spicy, sour, and sweet flavors. Keep the broth warm but not boiling.
4. Prepare the fruits and vegetables: in a large bowl combine pineapple, green mango, jicama (or young papaya), cucumber, and bean sprouts. If using fried tofu, add cubes now.
5. Assemble and serve: place portions of the fruit-vegetable mix in shallow bowls, spoon warm pindang broth with shredded fish over each portion so the ingredients are lightly bathed but retain texture. Garnish with crushed roasted peanuts, fried shallots, and lime wedges. Serve immediately so the broth remains warm and ingredients are crisp.