Zesty Patin Fish in Spicy Belimbing Wuluh Yellow Curry

Patin Fish in Belimbing Wuluh Yellow Sauce

Ingredients

• 1 Patin fish, cleaned and cut into pieces
• 5 Belimbing Wuluh (bilimbi)
• 5 Shallots
• 3 Cloves of garlic
• 3 Candlenuts
• 1 Lime
• 10 Bird’s eye chilies
• 1 Red chili
• 1 Tomato
• 2 Stalks of lemongrass, bruised
• 1 Piece of galangal, bruised
• 1 cm Turmeric
• 1 cm Ginger
• 2 Bay leaves
• 3 Kaffir lime leaves
• Salt to taste
• Sugar to taste
• Seasoning to taste
• Pepper to taste
• Water as needed

Preparation Steps

1. Clean and Prepare the Fish: Start by washing the Patin fish thoroughly and cutting it into several pieces. Rub the fish with lime juice and let it sit for a while to remove any fishy odor.

2. Season the Fish: Sprinkle the fish pieces with salt and pepper. Let it sit for a while so the seasoning can penetrate the fish. After marinating, fry the fish pieces until they are fully cooked and set them aside.

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3. Prepare the Spice Paste: In a blender, combine the shallots, garlic, bird’s eye chilies, red chili, candlenuts, turmeric, ginger, and tomato. Add a little water to help blend the ingredients into a smooth paste.

4. Sauté the Spice Paste: Heat a bit of oil in a pan and sauté the blended spice paste until it becomes fragrant. Add the bruised galangal and lemongrass, along with the bay leaves and kaffir lime leaves. Stir well to combine.

5. Add the Belimbing Wuluh and Water: Add the Belimbing Wuluh and enough water to the pan. Bring the mixture to a boil, allowing the flavors to meld together.

6. Cook the Fish in the Sauce: Once the sauce is boiling, add the fried Patin fish pieces. Stir gently to ensure the fish is well-coated with the sauce. Add sugar and seasoning to taste. Continue to cook until the fish absorbs the yellow sauce completely.

7. Serve: Once the sauce has thickened and the flavors are well combined, your Patin Fish in Belimbing Wuluh Yellow Sauce is ready to serve. Enjoy it hot with a side of steamed rice.

Notes

• The unique tangy flavor of Belimbing Wuluh adds a delightful sourness to the dish, balancing the rich spices and tender Patin fish.
• Adjust the level of spiciness according to your preference by varying the amount of bird’s eye chilies.
• This dish pairs wonderfully with steamed jasmine rice, making it a perfect meal for any occasion.

Enjoy making this delicious and traditional Indonesian dish, Patin Fish in Belimbing Wuluh Yellow Sauce, a recipe that brings together the rich flavors of Southeast Asian cuisine into a delightful culinary experience. Happy cooking!