foto: Instagram/@rifa_ardiyanti
Pindang fish is known as one of the processed fish that comes from the type of salmon or layang fish. Usually, the fish will be cooked with spices so that the texture is soft. The processing process involves several stages, starting from cleaning, boiling or steaming with salt and spices, to drying.
The process is considered to be able to extend the shelf life of fish. Many people consider the process of making this pindang fish quite complicated. Therefore, most people will choose to buy pindang fish directly at the market. However, usually, pindang fish sold in the market is wrapped or processed with newspaper, which makes the fish contaminated.
If you want to eat healthier pindang fish, you can actually make it yourself at home. An Instagram user @rifa_ardiyanti once shared a practical way to make pindang fish. Well, with special techniques, the texture of pindang fish can be softer, but not destroyed or fishy.
As reported by BrilioFood from Instagram @rifa_ardiyanti on Saturday (14/9), she admitted to using one type of leaf spice to make pindang fish, namely bay leaves. Well, bay leaves are used to remove the fishy smell when the fish is cooked. In addition, bay leaves are also used to wrap the fish, so that the meat does not easily stick and disintegrate.
To make it, prepare the washed salmon. Make sure the fish's innards have been removed and cleaned as well. After that, wrap the fish using a fresh bay leaf. This is done to prevent the fish from sticking to each other when cooked later. In addition, bay leaves are also safer to use than paper which is often used in making pindang fish on the market. After wrapping one by one, set aside first. Then boil water in a steamer pan. Also add tamarind and bay leaves to the boiling water so that the fish does not smell fishy and the aroma is even more delicious.
 Instagram/@rifa_ardiyanti(brl/mal)
