Pindang is prepared from a full spectrum of local herbs and spices. Galanggal, turmeric, lemongrass, ginger, garlic, onions, asam and the list goes on. As with its name the predominant taste is the tartness with some sweetness that takes the edge off.
The fresh fish responded well in the soup absorbing the flavor. Firm fresh water fish flesh without the saltiness combined well with the tart from the asam, pineapple and tomato slightly mitigated with some sugar. How do I describe it? Perhaps by feel not by taste: steaming white rice with soy sauce and fried garlic in hot oil? Got that feeling? Out of the world.