Moddizzosu Palembang-style

Ingredients

In this adaptation, we have incorporated the vibrant flavors of Palembang cuisine into the traditional Sardinian Moddizzosu. The original recipe is transformed by using Palembang's signature spices such as turmeric, ginger, and lemongrass, which infuse the dish with a distinct Indonesian flair. Additionally, the use of tamarind paste adds a tangy element that is characteristic of Palembang cuisine. These modifications create a unique fusion of Sardinian and Palembang flavors, resulting in a delightful culinary experience. We alse have the original recipe for Moddizzosu, so you can check it out.

• 500g (1.1 lb) snapper or grouper fillets, cut into chunks 500g (1.1 lb) snapper or grouper fillets, cut into chunks
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 thumb-sized ginger, grated 1 thumb-sized ginger, grated
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 2 red chilies, sliced 2 red chilies, sliced
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 tablespoon tamarind paste, dissolved in 2 tablespoons water 1 tablespoon tamarind paste, dissolved in 2 tablespoons water
• 400ml (1 2/3 cups) fish or vegetable broth 400ml (1 2/3 cups) fish or vegetable broth
• 1 tomato, diced 1 tomato, diced
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon palm sugar or brown sugar 1 tablespoon palm sugar or brown sugar
• Salt, to taste Salt, to taste
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish
• Kaffir lime leaves, thinly sliced, for garnish Kaffir lime leaves, thinly sliced, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion, minced garlic, grated ginger, bruised lemongrass, and sliced red chilies. Sauté until the onions are translucent and fragrant.
2. 2.
   Sprinkle turmeric powder over the sautéed ingredients and stir well to combine.
3. 3.
   Add the fish chunks to the pot and gently stir to coat them with the spices.
4. 4.
   Pour in the dissolved tamarind paste, fish or vegetable broth, and diced tomato. Stir in the soy sauce and palm sugar.
5. 5.
   Bring the stew to a simmer and let it cook for about 15-20 minutes, or until the fish is cooked through and tender.
6. 6.
   Season with salt to taste.
7. 7.
   Remove the pot from heat and discard the lemongrass stalks.
8. 8.
   Serve the Moddizzosu Palembang-style hot, garnished with fresh basil leaves, cilantro leaves, and thinly sliced kaffir lime leaves.

Treat your ingredients with care...

• Tamarind paste — If you can't find tamarind paste, you can substitute it with lime juice mixed with a little brown sugar for a tangy flavor.

Tips & Tricks

• For a spicier version, add more red chilies or include a small amount of bird's eye chilies.
• Adjust the sweetness by adding more or less palm sugar according to your taste preference.
• Serve the Moddizzosu Palembang-style with a side of steamed rice to complete the meal.
• Feel free to experiment with different types of fish, such as barramundi or red snapper, for a variation in flavors.
• To enhance the aroma, lightly toast the turmeric powder in a dry pan before adding it to the stew.

Serving advice

Serve the Moddizzosu Palembang-style in individual bowls, allowing each person to enjoy the flavorful broth and tender fish chunks. Accompany the stew with steamed rice to soak up the delicious flavors.

Presentation advice

Garnish each bowl of Moddizzosu Palembang-style with a sprinkle of fresh basil leaves, cilantro leaves, and thinly sliced kaffir lime leaves. The vibrant green colors will add a pop of freshness to the dish. Serve the stew in beautiful ceramic bowls to showcase its enticing colors and aromas.