Pindang Patin Nanas
Ingredients:
Spice Paste:
- 6 cloves of shallots
- 6 cloves of garlic
- 4 red chilies
- Bird’s eye chilies to taste
- 1 thumb-sized piece of turmeric
Main Ingredients:
- 1 kg of fresh catfish (ikan patin)
- 3 bilimbi fruits (belimbing wuluh), sliced
- 1-2 medium-sized pineapples, diced
- 3 stalks of lemongrass, bruised
- 1 thumb-sized piece of ginger, bruised
- 1 thumb-sized piece of galangal, bruised
- 3 bay leaves (daun salam)
- 5 kaffir lime leaves
- 1 tomato, chopped
- Tamarind or kandis acid to taste
- Palm sugar, salt, and powdered broth/seasoning to taste (if you prefer not to use powdered seasoning, you can use granulated sugar and salt instead; adjust the taste after adding)
- 1000-1200 ml of water
- Basil leaves to taste (optional)
- Lime juice to taste
Preparation Steps:
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Preparing the Fish: Clean the catfish and cut it into pieces. Squeeze lime juice over the fish to remove the fishy odor.
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Cooking the Spice Paste: Grind the shallots, garlic, red chilies, bird’s eye chilies, and turmeric into a fine paste. Sauté the paste until fragrant. Add the bruised lemongrass, ginger, bay leaves, galangal, tomatoes, and kaffir lime leaves to the pan.
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Adding Water and Seasoning: Pour in the water and bring it to a boil. Add palm sugar (or granulated sugar if using), sliced bilimbi, and tamarind. Stir until the water starts to boil.
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Seasoning the Soup: Add salt and powdered seasoning to the boiling soup. Carefully place the catfish pieces into the soup. Gently turn the fish pieces to ensure they cook evenly without breaking apart. Let the fish cook until it changes color and is fully cooked.
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Final Touches: Add the basil leaves and diced pineapple to the soup. Stir gently until the pineapple and basil are tender. Adjust the seasoning to taste and serve the soup hot.
Enjoy your Pindang Patin Nanas!
This delectable Indonesian dish combines the rich, fatty flavor of catfish with the tangy sweetness of pineapple and the unique sourness of bilimbi fruit. The medley of spices creates a fragrant, warming broth that is both refreshing and deeply satisfying. Whether you’re new to Indonesian cuisine or a seasoned enthusiast, this recipe is sure to bring a taste of tropical delight to your dining table.
