Pindang Patin: A Flavorful Indonesian Catfish Stew

Introduction

Dive into the heart of Indonesian cuisine with this exquisite recipe for Pindang Patin, a fragrant catfish stew that balances spicy and savory flavors, capturing the essence of traditional home cooking. With fresh herbs and aromatic spices, this dish is perfect for family gatherings or a comforting dinner at home. Let’s embark on this culinary journey!

Ingredients

To prepare this delightful dish, gather the following ingredients:

• 1 kg Patin Fish (catfish), cleaned and cut into pieces
• 7 Red Bird’s Eye Chilies (cabe rawit merah), sliced
• 7 Curly Red Chilies (cabe merah keriting), sliced
• 5 Cloves of Garlic (bawang putih)
• 5 Cloves of Shallots (bawang merah)
• 1 tablespoon Black Pepper (lada)
• 4 Candlenuts (kemiri), toasted
• 5 Cloves of Cloves (cengkeh)
• 2 pieces Shrimp Paste (trasi) (ABC brand recommended)
• 3 Bay Leaves (daun salam)
• 4 Kaffir Lime Leaves (daun jeruk)
• 3 Stalks Lemongrass (serai), bruised
• 3 Tomatoes, chopped
• 1 teaspoon Tamarind Paste (asam jawa)
• 2 pieces Ginger (jahe), about the size of a thumb
• 2 pieces Galangal (lengkuas), bruised
• 1 Bunch of Thai Basil (kemangi)
• 2 Stalks of Spring Onion (daun bawang), chopped
• 2 tablespoons Sweet Soy Sauce (kecap manis)
• 1 piece Palm Sugar (gula merah)
• Salt, to taste
• Flavoring Seasoning, to taste
• 1 teaspoon Granulated Sugar (gula putih)

Steps

Preparation

1. Clean the Fish: Start by cleaning the patin fish thoroughly, then cut it into pieces according to your preference. Set aside.

2. Blend the Spices: In a mortar and pestle or food processor, combine the garlic, black pepper, candlenuts, cloves, and shrimp paste. Blend until you achieve a smooth paste.

3. Prepare the Aromatics: Slice the bird’s eye chilies, curly red chilies, tomatoes, spring onion, ginger, and shallots. Bruise the lemongrass and galangal to release their flavors.

Cooking

4. Sauté the Shallots: In a large pot, heat some oil over medium heat. Add the shallots and sauté until fragrant.

5. Add the Spice Paste: Incorporate the blended spice paste into the pot and sauté until aromatic. Then, add the bruised lemongrass, galangal, sliced chilies, bay leaves, kaffir lime leaves, sweet soy sauce, and tamarind paste. Stir to combine.

6. Incorporate the Fish: Gently add the patin fish pieces into the pot. Season with salt, flavoring seasoning, palm sugar, and granulated sugar. Stir well to ensure the fish is coated in the flavorful mixture.

7. Add Water: Pour in enough water to cover the fish. Allow the mixture to simmer for about 15 minutes, letting the flavors meld beautifully.

Final Touches

8. Add Vegetables: After 15 minutes, check if the fish is cooked through. Add the chopped spring onion, tomatoes, and Thai basil to the pot. Stir gently to combine.

9. Taste and Adjust: Taste the stew and adjust seasoning as necessary. If it needs a bit more salt or sweetness, feel free to add it according to your preference.

10. Serve: Once everything is well combined and the fish is tender, remove from heat. Serve the Pindang Patin hot, garnished with fresh herbs if desired.

Conclusion

Pindang Patin is not just a dish; it’s an experience that brings together the rich flavors of Indonesia in a single bowl. Perfectly accompanied by steamed rice, this catfish stew is sure to delight your family and friends. Enjoy the warmth and joy that comes with every bite!