Indonesian Cuisine
Pineapple, Long Bean, and Salted Peda Fish Salad — Fresh Sweet-and-Sour That Keeps You Coming Back
Prep
20 min
Cook
10 min
Servings
4
Level
Medium
This blend of sweet-and-sour pineapple, crunchy long beans, and savory shredded fried peda fish (salted fermented fish) gives this salad a bold, unique flavor character. It's perfect as a lunch companion on a hot day — super refreshing and addictive, thanks to that salty-savory sensation from the peda fish that you rarely find in most salads. Guaranteed to give your taste buds a little "shock" that you'll end up craving!
🧂 Ingredients
🍽️ Servings: 4
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 1/2 fruit, cut into cubes honey pineapple
- 150 grams, cut into 3 cm pieces, briefly boiled long beans (yardlong beans)
- 1 whole, fried then shredded peda fish (salted fermented fish)
- 4 cloves, thinly sliced shallots
- 5 pieces, sliced red bird's eye chilies
- 1 piece, cut into cubes fresh tomato
- 2 tbsp shaved palm sugar
- 3 tbsp tamarind water
- 1 piece, juiced lime (jeruk limau)
- 1/2 tsp (to taste, adjust to the saltiness of the peda fish) salt
- 3 tbsp oil for frying the peda fish
- 1 handful, for garnish fresh basil (kemangi)
- 2 tbsp, roughly crushed fried peanuts
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👩🍳 Instructions
- 1 Fry the peda fish in hot oil until cooked through and slightly crisp on the outside, about 5-7 minutes per side. Remove, drain, then shred the flesh, discarding the bones and head.
- 2 Boil the long beans in boiling water for just 1-2 minutes so they stay crunchy and keep their fresh green color. Immediately soak in ice water, then drain.
- 3 Make the sauce: mix the shaved palm sugar with the tamarind water in a small bowl, stirring until the sugar is mostly dissolved. Add the lime juice and salt to taste, then adjust until the sweet-sour-savory balance is just right.
- 4 In a large bowl, combine the pineapple, long beans, tomato, sliced shallots, and bird's eye chilies.
- 5 Add the shredded fried peda fish into the vegetable and fruit mixture.
- 6 Pour the prepared sweet-and-sour sauce over the mixture and toss gently and evenly so every ingredient is well coated with the sauce.
- 7 Transfer to a serving plate, then sprinkle with the crushed roasted peanuts and fresh basil leaves on top.
- 8 Serve immediately while fresh — it's best eaten right away before the pineapple starts to wilt.
💡 Tips
• Choose peda fish that isn't too salty so the salad's flavor stays balanced, or soak it briefly in water before frying to reduce its salt content.
• Use pineapple that's fully ripe so its natural sweetness comes through and it isn't too sharply sour.
• Don't boil the long beans for too long so they stay crunchy and don't turn mushy once mixed with the sauce.
• This salad tastes best served right after it's tossed with the sauce, since the pineapple can release water and make the salad too soggy if left to sit too long.
📊 Nutrition Facts / serving
180 kkal
Calories (kcal)
8 gg
Protein
9 gg
Fat
18 gg
Carbs
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