Pindang Patin: A Flavorful Indonesian Catfish Dish

Indulge in the delightful taste of Pindang Patin, a traditional Indonesian catfish dish that’s not only rich in flavor but also a feast for the senses. This vibrant recipe features a medley of aromatic herbs and spices, creating a beautiful balance that perfectly complements the tender patin fish. Serve it with steaming hot rice and a side of fresh sambal for an authentic experience that will transport you to the heart of Indonesia.

Ingredients

• 1 whole patin fish, cleaned thoroughly
• 1 ripe tomato, cut into wedges
• 2 bunches of kemangi leaves (Indonesian basil)
• Spring onions, to taste
• Fresh red bird’s eye chilies, to taste
• 2 stalks of lemongrass, smashed
• 1 thumb-sized piece of galangal, smashed
• 3 pieces of daun salam (Indonesian bay leaves)
• 3 pieces of daun jeruk (lime leaves)
• Tamarind, to taste

Spice Paste

• 8 shallots
• 5 cloves of garlic
• 2 candlenuts
• 3 cm piece of ginger
• 2 cm piece of turmeric
• Salt and sugar, to taste
• Oil, for sautéing

Cooking Instructions

1. Prepare the Spice Paste: Start by blending the shallots, garlic, candlenuts, ginger, and turmeric until smooth. If using a blender, let the mixture sit for a moment to allow excess moisture to evaporate before adding a little oil for sautéing.

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2. Sauté the Aromatics: In a pan, heat a small amount of oil and add the blended spice paste. Sauté until fragrant, allowing the flavors to develop.

3. Add the Herbs and Seasonings: Stir in the smashed lemongrass, galangal, daun salam, tamarind, red chilies, and daun jeruk. Cook until the aroma wafts through your kitchen, signaling that the spices are ready.

4. Create the Broth: Pour in enough water to create a broth, then season with salt and sugar to taste. It’s important to add these seasonings before introducing the fish to prevent frequent stirring that could break apart the delicate patin.

5. Cook the Fish: Once the broth is seasoned to your liking, gently add the cleaned patin fish. Allow it to cook until fully done, ensuring the fish absorbs the vibrant flavors of the broth.

6. Finish with Fresh Ingredients: Once the fish is cooked, add the chopped spring onions, kemangi leaves, and tomato wedges. Stir gently, then remove from heat.

7. Serve: Transfer the Pindang Patin to a serving dish and enjoy it hot, accompanied by steaming white rice and a side of fresh sambal terasi for an extra kick.

Enjoying Pindang Patin

This dish is perfect for family gatherings or a cozy meal at home. The combination of herbs and spices not only enhances the patin’s natural flavor but also creates a comforting, aromatic experience that everyone will love. Enjoy your culinary journey with this authentic Indonesian recipe that brings the warmth of home cooking to your table!