Ikan Pindang Tidore - sour and spicy fish dish

Ingredients

• 500 gtuna or bonito
• 500 mlwater
• 1lime, juiced
• 1/2 tsppepper
• 2 tspsalt
• 1 tbsptamarind
• 6shallots
• 3red chillies (lomboks)
• 4kaffir lime leaves

Instructions

1. 1

   Make the marinade

   Mix 4 tbsp of the water with the lime juice, pepper and salt.

2. 2

   Marinate the fish

   Cut the fish into pieces, mix it with the marinade and leave for 45 minutes.

3. 3

   Prepare the aromatics

   Thinly slice the shallots. Remove the seeds from the chillies and slice them finely. Stir the tamarind into the remaining water.

4. 4

   Simmer the fish

   Heat a wok, then add the tuna and its marinade, the shallots, chillies, kaffir lime leaves and tamarind water. Simmer for 15 minutes, until the fish is cooked through.

What is Ikan Pindang Tidore?

Ikan means fish in Indonesian, and this sour, spicy preparation is associated with Tidore, an island in Indonesia's Maluku region. Its flavour comes from lime, tamarind, chillies and aromatic leaves rather than a long list of spices.

This version marinates tuna or bonito before simmering it with the other ingredients. That brief rest seasons the fish, while the tamarind water brings a tangy broth to the wok.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The fish provides most of the protein, while the water-based broth contributes little energy; the recipe contains no added cooking oil. Serve it with rice for carbohydrates and add vegetables alongside for a more rounded plate.

The fish and marinade

Fish choice: Tuna and bonito both suit a short simmer; cut the fish into pieces of similar size so they cook at much the same rate.

Marinade: Lime juice, salt and pepper season the fish during its 45-minute rest. Keep the fish with its marinade for cooking, as the recipe calls for both.

Balancing the sour flavours

Tamarind: Mix it with the remaining water before adding it to the wok, so it spreads through the liquid rather than sitting in one concentrated patch.

Lime: The juice seasons the fish first, while the tamarind joins the simmering liquid. Together they give the dish its distinct tart character.

Preparing the aromatics

Shallots: Slice them thinly so they soften during the 15-minute simmer and distribute through the broth.

Chillies: Deseed and slice them finely as directed. Removing the seeds makes the heat easier to moderate, though the chillies still bring their own flavour.

How to tell when it is done

Simmer: Keep the mixture at a gentle simmer rather than a hard boil, which can break up the fish. The recipe gives 15 minutes as the cooking time.

Doneness: Check that the thickest fish pieces are cooked through. If they are not ready after 15 minutes, continue simmering briefly and check again.

Serving ideas

Rice: Serve with plain rice to soak up the sharp, savoury cooking liquid and make the dish a more filling meal.

Sides: A simple vegetable side can add freshness and contrast to the sour, spicy fish without competing with its flavours.

Recipe notes & tips

• Cut the fish into evenly sized pieces to help them cook at the same pace.
• Measure out 4 tbsp of the water for the marinade before mixing the tamarind with the remainder.
• Use a gentle simmer to help keep the fish pieces intact.
• Slice the shallots and chillies before starting to cook, as the simmering stage is short.
• Taste the cooking liquid before serving and adjust the seasoning only if needed.

Variations

• Choose bonito: Use bonito instead of tuna for the alternative fish named in the recipe.
• Keep the heat milder: Remove the chilli seeds and use fewer chillies.
• Add rice: Serve with plain rice to soak up the tamarind broth.
• Serve with greens: Add a simple vegetable side for freshness alongside the fish.
• Make it ahead: Marinate the fish in advance, then simmer it just before serving.

Common mistakes to avoid

• Skipping the marinade: Leave the fish for the full 45 minutes so the lime, salt and pepper have time to season it.
• Using all the water in the marinade: Reserve 4 tbsp for the marinade and mix the rest with the tamarind.
• Leaving chilli seeds in: Deseed the chillies first if you want to keep their heat more restrained.
• Boiling vigorously: Keep the wok at a gentle simmer to avoid breaking up the fish.
• Overcooking the fish: Check the pieces at 15 minutes and stop cooking once they are done.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat gently in a pan until piping hot, taking care not to break up the fish.

Frequently asked questions