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Jakarta Post

Fish on the menu

  • The Jakarta Post

Jakarta   /   Sun, August 1 2010   /  03:39 pm

Surrounded by waters with abundant platters, we were served with several varieties of fish at the restaurant. There was ikan presto, in which fish are cooked until the bones are soft and edible. Then there was ikan pindang. Ikan pindang is mostly made from salt water fish such as kembung or fish from brackish ponds like the more expensive and delicate-tasting ikan bandeng (milkfish). The pindang preparation is also called "wet preservation". After being covered with coarse salt, instead of being dried under the sun, the fish is cooked in water over a very low flame until the liquid is completely absorbed. Ikan pindang is a typical coastal dish. People in West Java add yeast to the salt to quicken the softening of the fish bones. Salam leaves (Eugenia polyantha) are put at the inside the pot, which is usually earthenware. Ikan pindang is delicious with crudit*s and a hot, ...