Pepes Patin (Steamed Catfish with Herbs and Spices)
Ingredients:
- 1/2 kg Catfish (Patin)
- Fresh Basil Leaves
- 1 thumb-sized Galangal, smashed
- 2 Bay Leaves
- 2 Lemongrass Stalks, smashed
- Salt to taste
- Sugar to taste
- Bird’s Eye Chili Peppers, to taste
- Water as needed
For the Spice Paste:
- 10 Red Chilies
- 6 Shallots
- 4 Garlic Cloves
- 3 Candlenuts
- 1 Red Tomato
- 1 Thumb-sized Ginger
- 1 Thumb-sized Turmeric Root
Instructions:
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Prepare the Catfish: Clean the catfish thoroughly and set aside.
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Make the Spice Paste: Blend together the red chilies, shallots, garlic, candlenuts, tomato, ginger, and turmeric until smooth.
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Cook the Spices: In a non-stick pan, add the bay leaves, lemongrass, and galangal. Stir in the prepared spice paste and cook over medium heat until fragrant and the oil begins to separate.
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Add the Catfish: Place the catfish in the pan with the spice mixture. Add enough water to cover the fish partially. Season with salt and sugar to taste.
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Simmer the Dish: Cook the fish, occasionally flipping it to ensure even cooking. Continue to cook until the liquid has reduced and the flavors have melded, about 20-30 minutes.
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Add Fresh Herbs: Once the fish is cooked through and the sauce has thickened, stir in the fresh basil leaves and bird’s eye chilies. Adjust the seasoning if necessary.
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Serve: Transfer the catfish to a serving dish, spoon over the aromatic sauce, and serve hot.
Enjoy this flavorful and aromatic Pepes Patin, a delightful dish that’s perfect for any meal!
